Sensors | |
Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color | |
Jovanka V. Popov-Raljić2  Jasna S. Mastilović1  Jovanka G. Laličić-Petronijević2  | |
[1] Institute for Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia;Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade-Zemun, Serbia; E-Mails: | |
关键词: flour; bread; different compositions; bread staling; color measurement; storage; | |
DOI : 10.3390/s91108613 | |
来源: mdpi | |
【 摘 要 】
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance
【 授权许可】
CC BY
© 2009 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190055771ZK.pdf | 354KB | download |