Water Self-Diffusion Coefficient and Staling of White Bread as Affected by Glycerol

Cereal Chemistry

Volumn 80, Issue 6, 2003, Pages 740-744

  Baik, Moo Yeol ^a,b   Chinachoti, Pavinee ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Kyung Hee University   (South Korea)

^c Hill's Pet Nutrition Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFUSION IN LIQUIDS; FOOD PRODUCTS; MOISTURE;

%MOISTURE; BREAD CRUMBS; KEY INFLUENCING FACTORS; MOBILE WATER; MOISTURE GRADIENT; MOISTURE LOSS; RECRYSTALLISATION; SELF-DIFFUSION COEFFICIENTS; STRUCTURAL RIGIDITY; WATER SELF DIFFUSIONS;

GLYCEROL;

ACETIC ACID; AMMONIUM SULFATE; AMYLOPECTIN; GLUTEN; GLYCEROL; LITHIUM CHLORIDE; MAGNESIUM CHLORIDE; POTASSIUM NITRATE; SODIUM BROMIDE; SODIUM CHLORIDE; STARCH;

ARTICLE; BREAD; CRYSTALLIZATION; DIFFUSION COEFFICIENT; FOOD QUALITY; FOOD STORAGE; HYDRATION; ISOTHERM; MOISTURE; PALATABILITY; RIGIDITY; WATER CONTENT; WATER FLOW; WATER LOSS;

EID: 0242525771     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.6.740     Document Type: Article

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