Glazing effects on bread crust and crumb staling during storage.
The uses of cornstarch, egg white, skim milk and shortening as glazes on bread surfaces were investigated for its ability to reduce bread staling. Four concentrations of glazes were applied to sweet bun surfaces. Bread crumb and crust samples were measured for its firmness and moisture during storag...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23251/1/Glazing%20effects%20on%20bread%20crust%20and%20crumb%20staling%20during%20storage.pdf http://psasir.upm.edu.my/id/eprint/23251/ |
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