Modeling of Texture and Starch Retrogradation of High-in-Fiber Bread Using Response Surface Methodology
The texture of bakery products is considered the most important trait for consumers, which needs to be explored in new products developed, such as high-in-fiber bread. This study aimed to develop models for texture attributes and starch retrogradation (based on initial enthalpy) as a function of por...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/24/11603 |
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