Staling and water dynamics in high-gluten bread
Staling and water dynamics in high-gluten bread
About this item
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Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
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Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
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Scope and Contents
Contents
Staling indicators (texture, amylopectin retrogradation, water status and proton molecular mobility) in a high-gluten bread (25% flour substitution and water absorption at 500 Brabender Unit) were compared to a control during 1 week of storage. The contribution of macroscopic crumb to crust water migration on frozen water, molecular mobility and re...
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Full title
Staling and water dynamics in high-gluten bread
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_proquest_journals_1908686752
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_1908686752
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-016-2832-8
