Effects of glazes on the keeping quality of bread

QR Code

Effects of glazes on the keeping quality of bread

This work describes a study on the effects of different glazes on the keeping quality of bread in term of its crumb and crust properties. Four types of glazes which are corn starch, egg white, skim milk and shortening with four concentrations, i.e., 20%, 30%, 50% and 70% were applied on sweet bun su...

Full description

Bibliographic Details
Main Author:	Abdullah, Rohaiza
Format:	Thesis
Language:	English
Published:	2010
Subjects:	Bread Glazes
Online Access:	http://psasir.upm.edu.my/id/eprint/40910/ http://psasir.upm.edu.my/id/eprint/40910/1/FK%202010%2042R.pdf

Similar Items

Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties
by: Mohd. Jusoh, Yanti Maslina
Published: (2008)

The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
by: Artan, Mohamud Yasin, et al.
Published: (2010)

Palm oil shortening effects on baking performance of white bread.
by: Chin, Nyuk Ling, et al.
Published: (2010)

Novel thin-film photovoltaic vacuum glazing
by: Aguilar-Santana, Jorge Luis
Published: (2022)

Chemical and isotopic analysis in the investigation of glazes from Northern China and the Middle East, 7th-14th centuries AD
by: Shen, Jingyi
Published: (2017)

Physical properties of sodium caseinate edible films and its application as coating on bread buns
by: Yap, Yuh Ming
Published: (2018)

The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics
by: Villarino, Casiana, et al.
Published: (2014)

Glazing system with transparent insulation material for building energy saving and daylight comfort
by: Sun, Yanyi
Published: (2017)

Power ultrasonic assisted mixing and proofing during bread making process
by: Che Pa, Nasrul Fikry
Published: (2014)

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
by: Mohd Roby, Bizura Hasida
Published: (2020)

Simulating thermochromic and heat mirror glazing systems in hot and cold climates
by: Kokogiannakis, Georgios, et al.
Published: (2014)

The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

Effects of refined, bleached and deodorized palm oil/palm stearin-based shortenings on the quality and staling of white bread
by: Artan, Mohamud Yasin
Published: (2011)

Glazing effects on bread crust and crumb staling during storage.
by: Chin, Nyuk Ling, et al.
Published: (2011)

Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4
by: Abdul Shukri, Farah Syahirah
Published: (2017)

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

Effect of test conditions on the temperature at which a protective debris bed is formed in fretting of a high strength steel
by: Hayes, E.K., et al.
Published: (2017)

Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread
by: Soukoulis, Christos, et al.
Published: (2014)

Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
by: Yousif, A., et al.
Published: (2012)

Effects of Cooking Medium and Batter Formulation on Quality Attributes Of Fried Fish Fillets
by: Moradi, Yazdan
Published: (2008)

Yield and yield components of bread wheat as influenced by water stress, sowing date and cultivar in Sokoto, Sudan Savannah, Nigeria
by: Sokoto, Mohammed Bello, et al.
Published: (2013)

Effect of cysteine on different durum wheat flour fractions. Relationships between descriptive rheology and baking properties
by: Argyriou, Dimitrios
Published: (2018)

The development of a low carbon prefabricated house
by: Zhang, Shihao
Published: (2022)

Development of an adaptive façade for visual comfort, daylight and thermal control element
by: Liang, Runqi
Published: (2018)

Mixed ice accretion on aircraft wings
by: Janjua, Zaid A., et al.
Published: (2018)

Study of a simplified parametric control of split louver and its combination with bifacial PV technology in architectural environmental design
by: Alsukkar, Muna
Published: (2023)

In Vivo Activity of Gonadotropin Releasing Hormone (cGnRH-II, sGnRHa and LHRHa) in African Catfish, (Clarias Gariepinus B.) and Javanese Barb, (Barbodes Gonionotus B.)
by: Mohd Taufek, Norhidayah
Published: (2010)

A holistic retrofitting approach to UK residential buildings - a combined PV/PCM/Wall insulation/window system
by: Zhang, Yue
Published: (2025)

Breeding for increased nitrogen-use efficiency: a review for wheat (T. aestivum L.)
by: Cormier, Fabien, et al.
Published: (2016)

Development Of High Reflectance Glaze
by: Sobberi, Wan Nuraimi Athirah Wan
Published: (2017)

Preanthesis biomass accumulation of plant and plant organs defines yield components in wheat
by: Xie, Quan, et al.
Published: (2016)

A study of the glazing techniques and provenances of Tang sancai glazes using elemental and lead isotope analyses
by: Shen, J.Y., et al.
Published: (2018)

Fluidised-MCPCM glazed energy storage system
by: Thaicham, Pruitipong.
Published: (2004)

The effect of smart coatings on the radiation passing through glazing / Masoud Kamalisarvestani
by: Masoud, Kamalisarvestani
Published: (2012)

Recent advances in the scientific research on ancient glass and glaze
by: Gan, Fuxi, et al.
Published: (2016)

Effect of breading particle size on coating adhesion in breaded,fried poultry
by: Mohamad Yusof Maskat ,, et al.
Published: (2002)

Analysis of Annual Cooling Energy Requirements for Glazed Academic Buildings
by: Sulaiman, S. A., et al.
Published: (2010)

Keeping up appearances: agarwood grades and quality
by: Mohamed, Rozi, et al.
Published: (2016)

Bakery science of bread and the effect of salt reduction on quality: a review
by: Nahar, Naili, et al.
Published: (2019)

Post firing reduction method: an innovation for standardized Raku glaze effect / Adibah Ali
by: Ali, Adibah
Published: (2016)