Studies on glass transition and starch re-crystallization in wheat bread during staling using electrical impedance spectroscopy

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 241-245

  Bhatt, Chintan M ^a   Nagaraju, J ^a  

^a INDIAN INSTITUTE OF SCIENCE   (India)

Author keywords

Bread staling; Capacitance; Glass transition temperature (Tg); Impedance spectroscopy; Resistance; Starch re crystallization

Indexed keywords

CAPACITANCE; CRYSTALLIZATION; ELECTRIC IMPEDANCE; ELECTRIC IMPEDANCE MEASUREMENT; ELECTRIC NETWORK ANALYSIS; ELECTRIC PROPERTIES; GLASS; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; NANOCRYSTALLINE ALLOYS; RECRYSTALLIZATION (METALLURGY); SPECTROSCOPY; STARCH; SUPERCONDUCTING TRANSITION TEMPERATURE;

BREAD STALING; GLASS TRANSITION TEMPERATURE (TG); IMPEDANCE SPECTROSCOPY; RESISTANCE; STARCH RE-CRYSTALLIZATION;

GLASS TRANSITION;

TRITICUM AESTIVUM;

EID: 60349128088     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.10.002     Document Type: Article

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