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European Food Research and Technology

Volumn 218, Issue 3, 2004, Pages 219-223

The staling of bread: An X-ray diffraction study

(4) Ribotta, Pablo D a Cuffini, Silvia b León, Alberto E a,b Añón, María C c

a UNIVERSIDAD NACIONAL DE CÓRDOBA (Argentina)

b Centro de Excelencia en Productos y Procesos de Cordoba (Argentina)

c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA (Argentina)

Author keywords

Bread staling; Differential scanning calorimetry; Firming; Starch; X ray diffraction

Indexed keywords

CALORIMETERS; CONTAMINATION; CRYSTAL STRUCTURE; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FORMING; MOISTURE; MOLECULES; POLYETHYLENES; SODIUM CHLORIDE; STARCH; SUPERCONDUCTING TRANSITION TEMPERATURE; X RAY DIFFRACTION ANALYSIS; YEAST;

AMYLOPECTIN RETROGRADATION; BREAD FIRMING; BREAD STALING; FIRMING; PHYSICO-CHEMICAL ALTERATIONS;

FOOD PRODUCTS;

EID: 84907421481 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-003-0835-8 Document Type: Article

Times cited : (117)

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