Jump to Main Content
A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature
- Mundt, S., Wedzicha, B.L.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.6 pp. 1078-1082
- water content, biscuits, frozen dough, dough development, breadmaking quality, baking, temperature, water activity, Maillard reaction products, glycation, kinetics, activation energy, albedo (reflectance), mathematical models, color, sugar content, colorimetry