Monitoring the crystallization of starch and lipid components of the cake crumb during staling

Carbohydrate Polymers

Volumn 133, Issue , 2015, Pages 533-538

  Hesso, N ^a,b,c   Le Bail, A ^a,b,c   Loisel, C ^a,b,c   Chevallier, S ^a,b,c   Pontoire, B ^c,d   Queveau, D ^a,b,c   Le Bail, P ^c,d  

^a LUNAM UNIVERSITÉ   (France)

^b Laboratoire d'Acoustique Environnementale   (France)

^c SFR 4204 Ingenierie des Biopolymeres pour la Structuration de Matrices et des Matériaux IBSM   (France)

^d INRA   (France)

Author keywords

Cake; DSC; Fat recrystallization; Heating cell XRD; Staling kinetics; Storage temperature

Indexed keywords

BIOPOLYMERS; CRYSTAL STRUCTURE; POLYMERS; RECRYSTALLIZATION (METALLURGY); X RAY DIFFRACTION;

CAKE; CRYSTALLINE STRUCTURE; DSC; FAT CRYSTALLIZATION; STARCH RETROGRADATION; STORAGE TEMPERATURES; X-RAYS DIFFRACTION; XRD;

STARCH;

AMYLOPECTIN; AMYLOSE; LIPID; STARCH;

BREAD; CHEMISTRY; CRYSTALLIZATION; FOOD STORAGE; TEMPERATURE;

AMYLOPECTIN; AMYLOSE; BREAD; CRYSTALLIZATION; FOOD STORAGE; LIPIDS; STARCH; TEMPERATURE;

EID: 84938361334     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.07.056     Document Type: Article

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