Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were studied. Moreover, the effect of calcium and inulin levels on crumb firmness durin...

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Detalles Bibliográficos
Autores principales:	Salinas, María Victoria, Puppo, María Cecilia
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2018
Materias:	Ciencias Exactas Wheat bread Calcium salt-inulin system Bread staling Starch retrogradation
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/131929
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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