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- W1483192018 abstract "As development of color in bakery products is of importance, this chapter reviews the browning phenomenon with emphasis on engineering aspects. This perspective of browning includes basic concepts for understanding the chemistry of reactions, the consequences for product quality, and process design topics, such as measurement, modeling, control, and optimization based on the fundamental concepts of transport phenomena that occur during baking. Browning reactions are responsible for the formation of color, taste, and aroma, and also for the generation of toxic compounds and the diminution of nutritional quality of products. Therefore, the same pathways can produce desired and undesired substances. Thus, one should take advantage of the fact that browning is correlated with several quality changes and incorporate the development of color in the control, optimization, and design of the baking process." @default.
- W1483192018 created "2016-06-24" @default.
- W1483192018 creator A5021759161 @default.
- W1483192018 date "2014-06-06" @default.
- W1483192018 modified "2023-10-07" @default.
- W1483192018 title "Browning in Bakery Products" @default.
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- W1483192018 doi "https://doi.org/10.1002/9781118792001.ch24" @default.
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