Impact of maltodextrins and antistaling enzymes on the differential scanning calorimetry staling endotherm of baked bread doughs

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 737-741

  Defloor, Isabelle ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Amylopectin retrogradation; Differential scanning calorimetry; Maltodextrin

Indexed keywords

AMYLASE; AMYLOPECTIN; ENZYME; FOOD PRESERVATIVE; MALTODEXTRIN; POLYSACCHARIDE;

ARTICLE; BREAD; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD PROCESSING; POLYMERIZATION;

BREAD; CALORIMETRY, DIFFERENTIAL SCANNING; ENZYMES; FOOD PRESERVATIVES; POLYSACCHARIDES;

EID: 0033008701     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9806356     Document Type: Article

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