Texture profile analysis (TPA) is the most common test used for analyzing the structural properties of bread. The characteristics of bread prepared according to different recipes are exploited by the evaluation of both crust and crumb. Moreover, the staling process of bread during storage is directly correlated with changing in firmness, springiness, and resilience values.
Texture Profile Analysis In Basic Methods and Protocols on Sourdough.
Erica Pontonio
2024-01-01
Abstract
Texture profile analysis (TPA) is the most common test used for analyzing the structural properties of bread. The characteristics of bread prepared according to different recipes are exploited by the evaluation of both crust and crumb. Moreover, the staling process of bread during storage is directly correlated with changing in firmness, springiness, and resilience values.File in questo prodotto:
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