189 Pages
by
CRC Press
189 Pages
by
CRC Press
Also available as eBook on:
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... Read more
1. Mechanism of Staling: An Overview 2. Plasticization- The Softening of Materials 3. Macromolecular Aspects of Bread Staling 4. An Interpretation of the Rheological Behavior of Wheat Flour Dough Based on Fundamental Tests 5. Instrumental Techniques Used in Bread Staling Analysis 6. Nuclear Magnetic Resonance Techniques 7. Thermo-Mechanical Behavior of Concentrated Starch-Based Products 8. Bread Microstructure 9. Modeling the Kinetics of Starch Retrodegradation
Biography
Pavinee Chinachoti
