Staling and water dynamics in high-gluten bread

European Food Research and Technology

Volumn 243, Issue 7, 2017, Pages 1173-1182

  Curti, Elena ^a   Carini, Eleonora ^a   Vittadini, Elena ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Bread staling; Gluten; Low resolution NMR; Water status

Indexed keywords

AMYLOPECTINS; FOOD PRODUCTS; FOOD STORAGE; MOISTURE;

BREAD STALING; GLUTEN; LOW-RESOLUTION NMR; MOLECULAR CHANGES; MOLECULAR MOBILITY; WATER DYNAMICS; WATER MIGRATION; WATER STATUS;

WATER ABSORPTION;

EID: 85006851735     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2832-8     Document Type: Article

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