Staling of starch-based products: A comparative study by firmness and pulsed NMR measurements

Starch/Staerke

Volumn 48, Issue 3, 1996, Pages 90-93

  Seow, C C ^a   Teo, C H ^a  

^a USM   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

ZEA MAYS;

EID: 0002863244     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.19960480304     Document Type: Review

References (14)

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2. Dragsdorf, R. D., and E. Varriano-Marston: Bread staling: X-ray diffraction studies on bread supplemented with a-amylases from different sources. Cereal Chem. 57 (1980), 310-314.
3. Ghiasi, K., R. C. Hoseney, K. Zeleznak, and D. E. Rogers: Effect of waxy barley starch and reheating on firmness of bread crumb. Cereal Chem. 61 (1984), 281-285.
4. Martin, M. L., K. J. Zeleznak, and R. C. Hoseney: A mechanism of bread firming. I. Role of starch swelling. Cereal Chem. 68 (1991), 498-503.
5. Roulet, P., A. Raemy, and P. Wuersch: Retrogradation kinetics of concentrated gelatinized wheat starch in gels or powders; a comparative study by rigidity modulus, differential scanning calorimetry (DSC) and X-ray diffraction. Food Hydrocolloids 1 (1987), 575-578.
6. Roulet, P., W. M. MacInnes, P. Wuersch, R. M. Sanchez, and A. Raemy: A comparative study of the retrogradation kinetics of gelatinized wheat starch in gel and powder form using X-rays, differential scanning calorimetry and dynamic mechanical analysis. Food Hydrocolloids 2 (1988), 381-396.
7. Roulet, P., W. M. Macinnes, D. Gumy, and P. Wuersch: Retrogradation kinetics of eight starches. Starch/Stärke 42 (1990), 99-101.
8. Biliaderis, C. G., and J. Zawistowski: Viscoelastic behavior of aging starch gels: Effects of concentration, temperature, and starch hydrolysates on network properties. Cereal Chem. 67 (1990), 240-246.
9. Teo, C. H., and C. C. Seow: A pulsed NMR method for the study of starch retrogradation. Starch/Stärke 44 (1992), 288-192.
10. Seow, C. C., and K. Thevamalar: Problems associated with traditional Malaysian starch-based intermediate moisture foods, in Food Preservation by Moisture Control, Ed. C. C. Seow. Elsevier Applied Science Publ., London 1988, pp. 233-252.
11. Waddington, D.: Applications of wide-line nuclear magnetic resonance in the oils and fats industry, in Analysis of Oils and Fats. Eds. R. J. Hamilton and J. B. Rosell. Applied Science Publ., London 1986, pp. 341-399.
12. Colwell, K. H., D. W. E. Axford, N. Chamberlain, and G. A. H. Elton: Effect of storage temperature on the ageing of concentrated wheat starch gels. J. Sci. Food Agric. 20 (1969), 550-555.
13. Kulp, K., and J. G. Ponte: Staling of white pan bread: fundamental causes. CRC Crit. Rev. Food Sci. Nutr. 15 (1981), 1-48.
14. Fearn, T., and P. L. Russell: A kinetic study of bread staling by differential scanning calorimetry. The effect of loaf specific volume. J. Sci. Food Agric. 33 (1982), 537-548.