Bread StalingPavinee Chinachoti, Yael Vodovotz The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current kno |
Contents
Plasticization The Softening of Materials | 19 |
Macromolecular Aspects of Bread Staling | 61 |
An Interpretation of the Rheological Behavior of Wheat Flour Dough Based on Fundamental Tests | 75 |
Instrumental Techniques Used in Bread Staling Analysis | 93 |
Nuclear Magnetic Resonance Techniques | 113 |
ThermoMechanical Behavior of Concentrated StarchBased Products | 129 |
Bread Microstructure | 149 |
Modeling the Kinetics of Starch Retrogradation | 163 |
Back Cover | 173 |
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Common terms and phrases
amorphous amylopectin amylose aqueous baking biopolymers bread staling Carbohydr Cereal Chem Cereal Sci chain changes chemical Chemistry Chinachoti complex component composition corn starch crystalline crystallization curve decrease deformation dependence differential scanning calorimetry diluent dispersed dynamic dynamic mechanical analysis effect of water elastic equation equilibrium experimental Figure Food Sci formation frequency function gas cells glass transition temperature gliadin gluten proteins glutenin heating hydration increase interactions kinetics linear lipids low molecular weight material matrix mechanical melting temperature microscopy mixture moisture content nuclear magnetic resonance observed parameters pentosans phase separation physical plasticizer polymer polymeric probe proteins proton relaxation rheological rheological behavior role room temperature sample solid solution solvent spin-spin relaxation starch gelatinization starch granules starch retrogradation starch-water sucrose Texture thermal thermodynamic viscoelastic viscosity Vodovotz water content waxy corn waxy corn starch wheat flour doughs wheat starch