A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen
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Johannes Frauenlob
University of Natural Resources and Life Sciences Vienna (BOKU),
Department of Food Sciences and Technology, Institute of Food TechnologyVienna, Austria
Marta Nava
University of Milan,
Department of Food, Environmental and Nutritional Sciences (DeFENS)Milan, Italy
Stefano D’Amico
University of Natural Resources and Life Sciences Vienna (BOKU),
Department of Food Sciences and Technology, Institute of Food TechnologyVienna, Austria
Heinrich Grausgruber
University of Natural Resources and Life Sciences Vienna (BOKU),
Department of Crop Sciences, Division of Plant BreedingTulln, Austria
Mara Lucisano
University of Milan,
Department of Food, Environmental and Nutritional Sciences (DeFENS)Milan, Italy
Regine Schoenlechner
University of Natural Resources and Life Sciences Vienna (BOKU),
Department of Food Sciences and Technology, Institute of Food TechnologyVienna, Austria