A DSC study of the effect of bread making methods on bound water content and redistribution in chitosan enriched bread

Journal of Thermal Analysis and Calorimetry

Volumn 108, Issue 1, 2012, Pages 185-189

  Kerch, Garry ^a   Glonin, Alexander ^b   Zicans, Janis ^c   Merijs Meri, Remo ^c  

^a LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

^b Latgales Maiznica   (Latvia)

^c RIGA TECHNICAL UNIVERSITY   (Latvia)

Author keywords

Bound water; Bread; Chitosan; Sponge and dough method; Staling

Indexed keywords

BOUND WATERS; BREAD; COMPARATIVE ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY METHODS; DSC STUDIES; ROOM TEMPERATURE; SINGLE STAGE; SPONGE-AND-DOUGH METHOD; STALING; TWO STAGE; WATER BEHAVIOR; WATER VAPORIZATION;

BREADMAKING; CHITOSAN; DIFFERENTIAL SCANNING CALORIMETRY; VAPORIZATION; VAPORS; WATER CONTENT;

FOOD PRODUCTS;

EID: 84858076425     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-011-2029-0     Document Type: Article

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