Optimisation of the temperature profile in bread baking

By N. Therdthai, Weibiao Zhou, T. Adamczak. 2002

142 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/6c158c76fa10676617c3a46a2419859cc27132de

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Purlis
2. Viviana Salvadori

In Nutrition and Dietetics

1. E. Purlis

Citations in the corpus

• Baking process design based on modelling and simulation: Towards optimization of bread baking (2012, background): “331 It can be assumed a complete starch gelatinization when the coldest point of the product 332 achieves a value of α ≥ 0.98 (Therdthai et al., 2002; Zanoni et al., 1995a, 1995b).”