Effect of storage temperature on starch retrogradation of bread staling

The objective of the present work was to study the effect of bread storage temperature on starch retrogradation, using water activity measurement and X-ray diffractometry technique to analyse the changes produced in the crumb firmness such as recrystallization. When storing bread with crust, the cru...

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Detalles Bibliográficos
Autores principales: Aguirre, J.F., Osella, C.A., Carrara, C.R., Sánchez, H.D., Buera, M.D.P.
Formato: JOUR
Materias:
Bread staling
Starch crystallinity
Starch retrogradation
Constant level
Crystalline order
Recrystallization kinetics
Starch molecules
Storage temperatures
Storage time
Water activity
XRD patterns
Crystal growth
Food products
Recrystallization (metallurgy)
X ray diffraction analysis
Starch
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00389056_v63_n9_p587_Aguirre
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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