{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,30]],"date-time":"2026-01-30T04:05:52Z","timestamp":1769745952525,"version":"3.49.0"},"reference-count":36,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2018,3,1]],"date-time":"2018-03-01T00:00:00Z","timestamp":1519862400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2018,3,1]],"date-time":"2018-03-01T00:00:00Z","timestamp":1519862400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2018,3,1]],"date-time":"2018-03-01T00:00:00Z","timestamp":1519862400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2018,3,1]],"date-time":"2018-03-01T00:00:00Z","timestamp":1519862400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2018,3,1]],"date-time":"2018-03-01T00:00:00Z","timestamp":1519862400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2018,3,1]],"date-time":"2018-03-01T00:00:00Z","timestamp":1519862400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2018,3,1]],"date-time":"2018-03-01T00:00:00Z","timestamp":1519862400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["LWT"],"published-print":{"date-parts":[[2018,3]]},"DOI":"10.1016\/j.lwt.2017.10.034","type":"journal-article","created":{"date-parts":[[2017,10,23]],"date-time":"2017-10-23T13:15:06Z","timestamp":1508764506000},"page":"110-116","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":24,"special_numbering":"C","title":["Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage"],"prefix":"10.1016","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0344-2886","authenticated-orcid":false,"given":"Daiva","family":"Zadeike","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ruta","family":"Jukonyte","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Grazina","family":"Juodeikiene","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elena","family":"Bartkiene","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zidrone","family":"Valatkeviciene","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.lwt.2017.10.034_bib1","series-title":"Approved methods of analysis","author":"AACC","year":"2000"},{"key":"10.1016\/j.lwt.2017.10.034_bib2","doi-asserted-by":"crossref","first-page":"1037","DOI":"10.1007\/s11947-013-1084-x","article-title":"Influence of amyloglucosidase in bread crust properties","volume":"7","author":"Altamirano-Fortoul","year":"2014","journal-title":"Food Bioprocess and Technology"},{"key":"10.1016\/j.lwt.2017.10.034_bib3","series-title":"Proceedings of international conference on food innovation, FoodInnova","article-title":"Alternatives for extending crispiness of crusty breads","author":"Altamirano-Fortoul","year":"2010"},{"key":"10.1016\/j.lwt.2017.10.034_bib4","series-title":"Baked products. Science, technology and practice","first-page":"72","article-title":"Ingredients and their influences","author":"Cauvain","year":"2006"},{"key":"10.1016\/j.lwt.2017.10.034_bib5","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0925-5214(99)00063-0","article-title":"Development of an automated monitoring device to quantify changes of firmness of apples during storage","volume":"18","author":"De Belie","year":"2000","journal-title":"Journal of Postharvesting Biology and Technology"},{"key":"10.1016\/j.lwt.2017.10.034_bib6","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/S0740-0020(02)00102-8","article-title":"Interactions between sourdough lactic acid bacteria and exogenous enzymes: Effects on the microbial kinetics of acidification and dough textural properties","volume":"20","author":"Di Cagno","year":"2003","journal-title":"Food Microbiology"},{"issue":"2","key":"10.1016\/j.lwt.2017.10.034_bib7","first-page":"247","article-title":"A study on the influence of some biogenic effectors on bread staling. Sensory evaluation","volume":"19","author":"Diaconescu","year":"2013","journal-title":"Journal of Agroalimentary Processes and Technologies"},{"issue":"4","key":"10.1016\/j.lwt.2017.10.034_bib8","doi-asserted-by":"crossref","first-page":"636","DOI":"10.1002\/fsn3.326","article-title":"Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage","volume":"4","author":"Eduardo","year":"2016","journal-title":"Food Science and Nutrition"},{"key":"10.1016\/j.lwt.2017.10.034_bib9","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1006\/jcrs.1996.0025","article-title":"The role of dextrins in the stickiness of bread crumb made from pre-harvest sprouted wheat or flour containing exogenous alpha-amylase","volume":"23","author":"Every","year":"1996","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.lwt.2017.10.034_bib10","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/j.tifs.2004.02.011","article-title":"Wheat flour constituents: How they impact bread quality, and how to impact their functionality","volume":"16","author":"Goesaert","year":"2005","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.lwt.2017.10.034_bib11","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1016\/j.jcs.2009.04.010","article-title":"Amylases and bread firming \u2013 an integrated view","volume":"50","author":"Goesaert","year":"2009","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.lwt.2017.10.034_bib12","doi-asserted-by":"crossref","first-page":"644","DOI":"10.1016\/j.jfoodeng.2005.07.023","article-title":"Antiplasticization of cereal-based products by water. Part II: Breakfast cereals","volume":"77","author":"Gondek","year":"2006","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.1016\/j.lwt.2017.10.034_bib13","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1541-4337.2003.tb00011.x","article-title":"Bread staling: Molecular basis and control","volume":"2","author":"Gray","year":"2003","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"1","key":"10.1016\/j.lwt.2017.10.034_bib14","first-page":"1","article-title":"Improving dough rheology and cookie quality by protease enzyme","volume":"1","author":"Hassan","year":"2014","journal-title":"American Journal of Food Science and Nutrition Research"},{"key":"10.1016\/j.lwt.2017.10.034_bib15","doi-asserted-by":"crossref","first-page":"210","DOI":"10.17221\/3500-CJFS","article-title":"Effect of malt flour addition on the rheological properties of wheat fermented dough","volume":"21","author":"Hru\u0161kova","year":"2003","journal-title":"Czech Journal of Food Sciences"},{"key":"10.1016\/j.lwt.2017.10.034_bib16","series-title":"Sensory analysis. Specifies criteria for the selection and procedures for the training and monitoring of selected assessors and expert sensory assessors. Method 8586","author":"ISO","year":"2012"},{"issue":"1","key":"10.1016\/j.lwt.2017.10.034_bib17","first-page":"45","article-title":"Relationship between water activity of crisp bread and its mechanical properties and structure","volume":"58","author":"Jakubczyk","year":"2008","journal-title":"Polish Journal of Food and Nutrition Sciences"},{"key":"10.1016\/j.lwt.2017.10.034_bib18","doi-asserted-by":"crossref","first-page":"603","DOI":"10.1016\/j.foodres.2003.12.014","article-title":"Non-destructive texture analysis of cereal products","volume":"37","author":"Juodeikiene","year":"2004","journal-title":"Food Research International"},{"key":"10.1016\/j.lwt.2017.10.034_bib19","doi-asserted-by":"crossref","first-page":"249","DOI":"10.1088\/0957-0233\/17\/2\/004","article-title":"Development of an indirect method for evaluation porous cereal product structures using acoustic echolocation","volume":"17","author":"Juodeikiene","year":"2006","journal-title":"Measurement Science and Technology"},{"key":"10.1016\/j.lwt.2017.10.034_bib20","doi-asserted-by":"crossref","first-page":"479","DOI":"10.1016\/j.foodres.2004.09.012","article-title":"Effects of high protease-activity flours and commercial proteases on cookie quality","volume":"38","author":"Kara","year":"2005","journal-title":"Food Research International"},{"key":"10.1016\/j.lwt.2017.10.034_bib21","series-title":"Bread, rolls and buns. Determination of porosity","author":"LST 1442","year":"1996"},{"issue":"5","key":"10.1016\/j.lwt.2017.10.034_bib22","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1111\/j.1745-4603.2004.35501.x","article-title":"Crispy\/crunchy crusts of cellular solid foods: A literature review with discussion","volume":"35","author":"Luyten","year":"2004","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.lwt.2017.10.034_bib23","doi-asserted-by":"crossref","first-page":"778","DOI":"10.1016\/j.foodres.2012.09.011","article-title":"Effect of monoglyceride-oil\u2013water gels on white bread properties","volume":"49","author":"Manzocco","year":"2012","journal-title":"Food Research International"},{"issue":"2","key":"10.1016\/j.lwt.2017.10.034_bib24","first-page":"242","article-title":"Strong flour improvement using malt flour","volume":"15","author":"Nechita","year":"2009","journal-title":"Journal of Agroalimentary Processes and Technologies"},{"key":"10.1016\/j.lwt.2017.10.034_bib25","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1002\/ffj.1699","article-title":"Investigation of the staling process of bread using the small-angle X-ray scattering (SAXS) method","volume":"21","author":"Pikus","year":"2006","journal-title":"Flavour and Fragrance Journal"},{"key":"10.1016\/j.lwt.2017.10.034_bib26","doi-asserted-by":"crossref","first-page":"480","DOI":"10.1016\/j.foodres.2008.02.004","article-title":"Effect of structure in the sensory characterization of the crispness of toasted rusk roll","volume":"41","author":"Primo-Martin","year":"2008","journal-title":"Food Research International"},{"key":"10.1016\/j.lwt.2017.10.034_bib27","doi-asserted-by":"crossref","first-page":"604","DOI":"10.1016\/j.jcs.2008.01.007","article-title":"Fracture behaviour of bread crust: Effect of ingredient modification","volume":"48","author":"Primo-Martin","year":"2008","journal-title":"Journal of Cereal Science"},{"issue":"8","key":"10.1016\/j.lwt.2017.10.034_bib29","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1111\/j.1750-3841.2009.01318.x","article-title":"Sensory crispness of crispy rolls: Effect of formulation, storage conditions, and water distribution in the crust","volume":"74","author":"Primo-Martin","year":"2009","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.lwt.2017.10.034_bib30","doi-asserted-by":"crossref","first-page":"414","DOI":"10.1016\/j.jfoodeng.2011.01.004","article-title":"The use of normal and heat-treated barley flour and waxy barley starch as antistaling agents in laboratory and industrial baking processes","volume":"104","author":"Purhagen","year":"2011","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.lwt.2017.10.034_bib31","doi-asserted-by":"crossref","first-page":"1201","DOI":"10.1002\/jsfa.4684","article-title":"Fibre-rich additives: The effect on staling and their function in free-standing and pan-baked bread","volume":"92","author":"Purhagen","year":"2012","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.lwt.2017.10.034_bib32","series-title":"Proceedings of 6th international congress flour Bread\u201911, 8th croatian congress of cereal technologists","first-page":"164","article-title":"Mechanical properties of bread crust by puncture test and the effect of sprayed enzymes","author":"Rosell","year":"2011"},{"key":"10.1016\/j.lwt.2017.10.034_bib33","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1111\/jfq.12037","article-title":"Physico-chemical properties of sourdough bread production using selected Lactobacilli starter cultures","volume":"36","author":"Tamani","year":"2013","journal-title":"Journal of Food Quality"},{"key":"10.1016\/j.lwt.2017.10.034_bib34","doi-asserted-by":"crossref","first-page":"1679","DOI":"10.1002\/1097-0010(20000901)80:11<1679::AID-JSFA697>3.0.CO;2-P","article-title":"Understanding the texture of low moisture cereal products: Mechanical and sensory measurements of crispness","volume":"80","author":"Valles Pamies","year":"2000","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"1","key":"10.1016\/j.lwt.2017.10.034_bib35","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1016\/j.foodres.2009.10.015","article-title":"Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR","volume":"43","author":"Van Nieuwenhuijzen","year":"2010","journal-title":"Food Research International"},{"key":"10.1016\/j.lwt.2017.10.034_bib36","series-title":"Enzymes in food technology","article-title":"Enzymes in bread making","author":"Van Oort","year":"2010"},{"key":"10.1016\/j.lwt.2017.10.034_bib37","first-page":"111","volume":"Vol 388","author":"Whitehurst","year":"2010"}],"container-title":["LWT"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0023643817307727?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0023643817307727?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,20]],"date-time":"2025-09-20T17:59:00Z","timestamp":1758391140000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0023643817307727"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,3]]},"references-count":36,"alternative-id":["S0023643817307727"],"URL":"https:\/\/doi.org\/10.1016\/j.lwt.2017.10.034","relation":{},"ISSN":["0023-6438"],"issn-type":[{"value":"0023-6438","type":"print"}],"subject":[],"published":{"date-parts":[[2018,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage","name":"articletitle","label":"Article Title"},{"value":"LWT","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.lwt.2017.10.034","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2017 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}