The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Bread crumb cellular structure and elasticity were monitored during aging and their relation to the main flour constituents, gluten and starch, was studied. The linear relation between the time-dependent slope of the linear part of the force-deformation curve, obtained in a static compressive test, and the shear modulus, obtained in quasi-static shear wave measurements, allowed calculating the Poisson’s...
This paper presents the application of the Biot–Allard model for characterization of the porous structure of bread crumb. This model describes the wave propagation in porous materials and is commonly used for the evaluation of sound absorbing properties of soft poroelastic foams. Two different bread types, a fine grain bread (FGB) with small cells and a coarse grain bread (CGB) with larger gas cells,...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.