Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread

Food Biophysics

Volumn 7, Issue 2, 2012, Pages 173-181

  Lagrain, B ^a   Wilderjans, E ^a   Glorieux, C ^b   Delcour, J A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b KU LEUVEN   (Belgium)

Author keywords

Bread staling; Crumb structure; Gluten; Mechanical properties; Shear modulus; Starch

Indexed keywords

BREAD CRUMBS; BREAD STALING; CELL GEOMETRIES; CELL WALLS; CELLULAR SOLIDS; CELLULAR STRUCTURE; CRUMB STRUCTURE; FOAM STRUCTURE; FORCE-DEFORMATION CURVES; GLUTEN; LINEAR RELATION; LOWER DENSITY; OPEN-CELL; POISSON'S RATIO; POROUS STRUCTURES; QUASI-STATIC; REDOX AGENTS; RHEOLOGICAL PROPERTY; STARCH PROPERTIES; STATIC COMPRESSIVE TEST; TEXTURAL PROPERTIES; TIME-DEPENDENT; ULTRASONIC INSPECTIONS; WAVE MEASUREMENT;

BIOMECHANICS; ELASTIC MODULI; ELASTICITY; MECHANICAL PROPERTIES; STARCH; STRUCTURAL PROPERTIES; TEXTURES; ULTRASONIC TESTING;

FOOD PRODUCTS;

EID: 84861633388     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9255-2     Document Type: Article

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