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Showing 1 to 2 of 2 for “"Crumb porosity"”.
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Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
… capacities. Sourdough incorporation reduced the crumb hardness after five days of storage in buckwheat (Wc -111%), teff (Wc -39%) and wheat (Wc -206%; Lp -118%) sourdough breads. The rate of staling (N/ day) was reduced in buckwheat (Ctrl 8 N; Wc 3 N; Lp 6 N), teff (Ctrl 13 N; Wc 9 N; Lp 10 N) …
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Oil distribution, microstructure and in vitro starch digestibility of bran-enriched magwinya
… (CLSM). Penetrated oil by image analysis (POia), porosity and pore features were quantified from the cross-section micrographs; while crust surface roughness was measured using fractal metrics. Crumb porosity ranged between 54.94 – 81.84% and reduced (P < 0.05) with bran addition. Crumb pore sizes …