05.01.2013 Views

Joint International Conference on Long-term Experiments ...

Joint International Conference on Long-term Experiments ...

Joint International Conference on Long-term Experiments ...

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

ACKNOWLEDGEMENTS<br />

We are grateful for research funding from The Backery Bicaciu.<br />

REFERENCES<br />

AACC. (1983). AACC method 74-09: Bread firmness by universal testing machine. In<br />

Approved methods of the American Associati<strong>on</strong> of CerealChemists Vol II (8th ed.). St.<br />

Paul, MN: American Associati<strong>on</strong> of Cereal Chemists, Inc. BAKER, J. C. (1939). The<br />

permeability of bread by air. CerealChemistry, 16, 730–733.<br />

CAMPBELL, G. M., & MOUGEOT, E. (1999). Creati<strong>on</strong> and characterizati<strong>on</strong> of aerated<br />

food products. Trends in Food Science & Technology, 10, 283–296.<br />

PIAZZA, L., & MASI, P. (1995). Moisture redistributi<strong>on</strong> throughout the bread loaf during<br />

staling and its effect <strong>on</strong> mechanical properties. CerealChemistry , 72, 320–325.<br />

PONTE, J. G. Jr., & OVADIA, D. Z. (1996). Instrumental methods. In R. E. Hebeda, & H.<br />

F. Zobel (Eds.), Baked goods freshness (pp. 151– 170). New York: Marcel Dekker, Inc.<br />

PYLER, E. J. (1988). Baking science and technology, volume II (pp. 850– 910). Merriam,<br />

KS: Sosland.<br />

SCANLON, M. G., SAPIRSTEIN, H. D., & FAHLOUL, D. (2000). Mechanical properties<br />

of bread crumb prepared from flours of different dough strength. Journalof<br />

CerealScience , 32, 235–243.<br />

TORQUATO, S. (2000). Modeling of physical properties of composite materials.<br />

<str<strong>on</strong>g>Internati<strong>on</strong>al</str<strong>on</strong>g>Journalof Solids and Structures, 37, 411–422.<br />

WARBURTON, S. C., D<strong>on</strong>ald, A. M., & Smith, A. C. (1990). The deformati<strong>on</strong> of brittle<br />

starch foams. Journalof Materials Science, 25, 4001–4007.<br />

WARREN, W. E., & KRAYNIK, A. M. (1997). Linear elastic behavior of a low-density<br />

Kelvin foam with open cells. Journalof Applied Mechanics, 64, 787–794.<br />

ZGHAL, M. C., SCANLON, M. G., & SAPIRSTEIN, H. D. (1999). Predicti<strong>on</strong> of bread<br />

crumb density by digital image analysis. Cereal Chemistry, 76, 734–742.<br />

ZOBEL, H. F., & KULP, K. (1996). The staling mechanism. In R. E. Hebeda, & H. F.<br />

Zobel (Eds.), Baked goods freshness (pp. 1–64). New York: Marcel Dekker, Inc.<br />

426

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!