ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Storage stability of standard white bread (SWB) and Meal, Ready-to-Eat (MRE) breads were studied in terms of texture firming, amylopectin recrystallization, and water relations. SWB showed a more rapid increase in firmness during storage mainly due to the loss of moisture to the crust and surrounding environment. The MRE, a long shelf-life military bread, firmed much slower due to the moisture loss inhibition (hermetic pouch) and plasticization (by formulation). This work confirmed previous findings that in some cases, firming of a bread can be strongly influenced by factors other than amylopectin crystallization. This is possible through controlling changes in the amorphous domains earlier described from thermomechanical studies.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09458.x
