Staling of bread as affected by waxy wheat flour blends

Cereal Chemistry

Volumn 79, Issue 2, 2002, Pages 178-182

  Bhattacharya, Monisha ^a   Erazo Castrejón, Sofia V ^a   Doehlert, Douglas C ^a   McMullen, Michael S ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; QUALITY CONTROL;

BREAD QUALITY; BREAD WHEAT; CONTROL SAMPLES; DURUM WHEATS; FLOUR BLENDS; SHELF LIFE; STALING OF BREAD; WAXY WHEAT FLOUR; WHEAT FLOURS;

BLENDING;

ARTICLE; BREAD; COOKING; FLOUR; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; GENOTYPE; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0036124736     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.2.178     Document Type: Article

References (41)

1. Crumb firming kinetics of wheat breads with anti-staling additives
2. Susceptibility of waxy starch granules to mechanical damage
3. Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles
4. Diversity of starch pasting properties in Iranian hexaploid wheat landraces
5. Structures and phase transitions of starch in food systems
6. Characterization and utilization of durum wheat for breadmaking. I. Staling properties of bread baked from bread wheat flours and durum wheat flours
7. Effect of gluten addition and storage time on white pan bread quality: Instrument evaluation
8. Influence of alpha-amylases on bread staling and on retrogradation of wheat starch models
9. Lipid binding of formula bread doughs
10. Binding of crumb softeners and dough strengtheners during breadmaking
11. Effect of maltodextrins and antistaling enzymes on the differential scanning calorimetry staling endotherm of baked doughs
12. Effect of added surfactants on rheological, organoleptic properties and staling rate of pan bread
13. Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread staling
14. The production of the derivatives of monoglycerides in breadmaking and investigation of its potential uses
15. The role of maltodextrins in the staling of bread
16. Effect of waxy barley starch and reheating on firmness of bread crumb
17. Waxy wheats: Origin, properties, and prospects
18. Quality characteristics of waxy hexaploid wheat (Triticum aestivum L.): Properties of starch gelatinization and retrogradation
19. Yeast leavened products
20. Changes in starch microstructure on baking and staling of wheat bread
21. Malted sorghum as a functional ingredient in compoisite bread
22. Firming of bread crumb with crosslinked waxy barley starch substituted for wheat starch
23. Bread staling studies. I. Effect of protein content on staling rate and bread crumb pasting properties
24. Wheat mutant with waxy starch showing stable hot paste viscosity
25. Retrogradation of the starch fraction in wheat bread
26. Functional properties of beta-glucans from hull-less barley on wheat starch and flour
27. Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread
28. Effect of added pentosans on some properties of wheat bread
29. Staling in starch breads: The effect of antistaling α-amylase
30. Effect of substitution of waxy-barley flour on the viscoelastic properties of wheat dough and bread making
31. Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties
32. Keeping properties of bread
33. Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage
34. Effect of native lipids, shortening, and bread moisture on bread firming
35. Emulsifiers as antistaling agents
36. Starch structure
37. Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread
38. Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L)
39. Characterization of starch from bread aged at different temperatures
40. Effects of oat grain hydrothermal treatments on wheat-oat flour dough properties and breadbaking quality