Bread crumb quality assessment: a plural physical approach

By A. Angioloni, C. Collar. 2009

96 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9495c38e48894510078ec59029e6bebe1f149ba0

How researchers see this paper

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

In Animal Science and Zoology

1. C. Collar
2. A. Angioloni

In Food Science

1. C. Collar
2. A. Angioloni
3. C. Rosell

In Nutrition and Dietetics

1. A. Angioloni
2. C. Collar
3. C. Rosell

Citations in the corpus

• Suitability of Oat, Millet and Sorghum in Breadmaking (2013, background): “Cell size and structure greatly influence how the crumb feels by touch or in the mouth: thin walled, uniformly sized cells yield a soft and elastic bread texture, properties that are usually welcomed by consumers (Angioloni and Collar 2009).”
• High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions (2012, methodology): “These values were in general lower than those reported by Englyst et al. [20] for cereal-based products and by Angioloni and Collar [23, 24] for reduced caloric density high-fibre and multigrain breads, particularly for DS and RDS content.”