Structure and properties of bread dough and crumb: Calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins

Journal of Thermal Analysis

Volumn 47, Issue 5, 1996, Pages 1339-1360

  Schiraldi, A ^a   Piazza, L ^a   Brenna, O ^a   Vittadini, E ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Bread crumb; Bread dough; DSC; Hydrocolloid; Mechanical properties; Pentosans; Protein

Indexed keywords

CELLULOSE; COLLOIDS; COMPOSITION EFFECTS; DIFFERENTIAL SCANNING CALORIMETRY; IMAGE ANALYSIS; MECHANICAL PROPERTIES; PROTEINS; RHEOLOGY; WATER ABSORPTION;

ANTISTALING AGENTS; HYDROCOLLOIDS; MOLECULAR MODIFICATIONS; PENTOSANS; POLYCARBOXYLATE POLYMER PEMULEN TR1; STARCH RETROGRADATION; TIME TEMPERATURE TRANSFORMATION (TTT) DIAGRAMS; WATER BINDERS;

FOOD PRODUCTS;

EID: 0030287185     PISSN: 03684466     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01992832     Document Type: Article

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