Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3960-3966

  Luyts, A ^a   Wilderjans, E ^a   Van Haesendonck, I ^b   Brijs, K ^a   Courtin, C M ^a   Delcour, J A ^a  

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

^b Puratos Group   (Belgium)

Author keywords

Amylopectin retrogradation; Cake storage; Electrical resistance oven; Moisture migration; Nuclear magnetic resonance; Ohmic heating

Indexed keywords

AMYLOPECTINS; DIFFERENTIAL SCANNING CALORIMETRY; DIGITAL STORAGE; ELECTRIC RESISTANCE; FOOD STORAGE; GELATION; JOULE HEATING; MAGNETIC STORAGE; MOISTURE; OVENS; STARCH; TEMPERATURE;

BAKING PROCESS; CAKE BATTER; ELECTRICAL RESISTANCES; GELATINISATION; MOISTURE MIGRATION; PROTON NUCLEAR MAGNETIC RESONANCE; TEXTURE ANALYSIS;

NUCLEAR MAGNETIC RESONANCE;

AMYLOPECTIN; STARCH;

ARTICLE; CRYSTAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRIC RESISTANCE; ENTHALPY; EVAPORATION; GELATINIZATION; HEAT LOSS; MOISTURE; PROTON NUCLEAR MAGNETIC RESONANCE; TEMPERATURE;

(1)H NMR; AMYLOPECTIN RETROGRADATION; CAKE STORAGE; CARR-PURCELL-MEIBOOM-GILL; CPMG; DIFFERENTIAL SCANNING CALORIMETRY; DSC; ELECTRICAL RESISTANCE OVEN; ERO; FID; FREE INDUCTION DECAY; MC; MOISTURE CONTENT; MOISTURE MIGRATION; NUCLEAR MAGNETIC RESONANCE; OHMIC HEATING; PID; PROPORTIONAL-INTEGRAL-DERIVATIVE; PROTON NUCLEAR MAGNETIC RESONANCE; SPIN-SPIN RELAXATION TIME; T(2);

AMYLOPECTIN; BREAD; CALORIMETRY, DIFFERENTIAL SCANNING; KINETICS; MAGNETIC RESONANCE SPECTROSCOPY; STARCH; TEMPERATURE; WATER;

EID: 84884616615     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.110     Document Type: Article

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