Abstract
IN order to secure that bread is properly baked, the statutory regulations and laws prescribe maximum permissible moisture content of the baked product. In some countries the law is based on the water content of the whole loaf; in others the maximum permissible moisture content of the crumb only is laid down.
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POMERANZ, Y. Moisture Content of Whole Bread and Bread Crumb. Nature 183, 1122 (1959). https://doi.org/10.1038/1831122a0
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DOI: https://doi.org/10.1038/1831122a0
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