Effect of storage temperature on starch retrogradation of bread staling
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201100023/fullpdf
Reference24 articles.
1. Bread staling. Molecular basis and control;Gray;Compr. Rev. Food Sci. Food Saf.-Inst. Food Technol.,2003
2. Water redistribution and structural changes of starch during storage of a gluten-free bread;Osella;Starch/Stärke,2005
3. Thermo-physical assessment of bread during staling;Ribotta;LWT-Food Sci. Technol.,2007
4. Utilization of enzyme mixtures to retard bread crumb firming;Leon;J. Agric. Food Chem.,2002
5. Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter;Ribotta;Food Res. Int.,2003
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