E-Book, Englisch, 192 Seiten
Reihe: Contemporary Food Science
Chinachoti / Vodovotz Bread Staling
Erscheinungsjahr 2010
ISBN: 978-1-4200-3667-1
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 192 Seiten
Reihe: Contemporary Food Science
ISBN: 978-1-4200-3667-1
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
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.
Zielgruppe
Food Scientists, Baking Industry Professionals
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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
