Bread Staling (e-Book) book cover

Bread Staling

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eBook (VitalSource) : 9781420036671
pub: 2000-09-28
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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 knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.


"Overall, this is an excellently done volume remarkably free from proofreading errors. If you are looking for an introduction to bread staling from the food science polymer point of view, this volume will serve you quite well."

- James R. Daniel, Purdue University, in Food Technology, Vol. 56, No. 2

"… a unique collaboration … the book provides readers with over 400 references, cutting-edge techniques, and new approaches to solving the centuries-old bread-staling problems faced by the baking industry and consumers, as well as problems that arise with many other cereal-based products. This book will serve as an excellent reference for researchers in cereal science and technology."

- Inform, vol. 12, December 2001

Table of Contents

Mechanism of Staling: An Overview, A. Schiraldi and D. Fessas

Plasticization: The Softening of Materials, A. Cesaro and F. Sussich

Macromolecular Aspects of Bread Staling, R. Parker and S G. Ring

An Interpretation of the Rheological Behavior of Wheat Flour Dough Based on Fundamental Tests, P. Masi, S. Cavella, and L Piazza

Instrumental Techniques Used in Bread Staling Analysis, Y. Vodovotz, M.Y. Baik, E. Vittadini, and P. Chinachoti

Nuclear Magnetic Resonance Techniques, R. Ruan, and P. Chen

Thermo-Mechanical Behavior of Concentrated Starch-Based Products, M. Le Meste, E. Chiotelli, and A. Rolee

Bread Microstructure, C. Oates

Modeling the Kinetics of Starch Retrodegradation, I.A. Farhat and J. Blanshard

About the Series

Contemporary Food Science

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