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The effects of blanching and osmotic dehydration on the small deformation rheological properties and structure of kiwi fruit were determined. Kiwi fruit tissue behaved as an elastic solid with storage moduli (G') dominating the viscoelastic response (G''/G'~0.2). Both storage (G') and loss (G'')moduli were frequency independent and a clear linear viscoelastic range was evident. In general, G' and...
The relationship between bread-crumb cellular structure and many aspects of quality in a loaf of white bread justifies investigations of how the structure arises during processing of the dough. Following a brief overview of the development of bread cellular structure in the dough, three parts of the literature pertaining to crumb appearance (visual texture) and bread quality are reviewed, with emphasis...
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