Effect of storage temperature on starch retrogradation of bread staling

Starch/Staerke

Volumn 63, Issue 9, 2011, Pages 587-593

  Aguirre, Juan Francisco ^a   Osella, Carlos Alberto ^a   Carrara, Carlos Roberto ^a   Sánchez, Hugo Diego ^a   Buera, María Del Pilar ^b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Bread staling; Starch crystallinity; Starch retrogradation

Indexed keywords

BREAD STALING; CONSTANT LEVEL; CRYSTALLINE ORDER; RECRYSTALLIZATION KINETICS; STARCH CRYSTALLINITY; STARCH MOLECULES; STARCH RETROGRADATION; STORAGE TEMPERATURES; STORAGE TIME; WATER ACTIVITY; XRD PATTERNS;

CRYSTAL GROWTH; FOOD PRODUCTS; RECRYSTALLIZATION (METALLURGY); X RAY DIFFRACTION ANALYSIS;

STARCH;

EID: 80052440234     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100023     Document Type: Article

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