Dynamic Mechanical Analysis for Glass Transitions in Long Shelf-Life Bread
- 1 September 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (5) , 1201-1229
- https://doi.org/10.1111/j.1365-2621.1992.tb11299.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Oxygen-17 nuclear magnetic resonance studies of water mobility during bread stalingJournal of Agricultural and Food Chemistry, 1991
- Efficacy of an Oxygen Scavenger to Modify the Atmosphere and Prevent Mold Growth on Meal, Ready-to-Eat Pouched BreadJournal of Food Protection, 1990
- Starch gelation and retrogradationTrends in Food Science & Technology, 1990
- Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated MaterialsBiotechnology Progress, 1990
- Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starchesCarbohydrate Polymers, 1988
- Staling of white pan bread: Fundamental causes∗C R C Critical Reviews in Food Science and Nutrition, 1981
- Bread stalingC R C Critical Reviews in Food Technology, 1975
- MECHANISM AND THEORY OF STALING OF BREAD AND BAKED GOODS, AND ASSOCIATED CHANGES IN TEXTURAL PROPERTIESJournal of Texture Studies, 1973