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  • 标题:Bread Staling and Methods for Measuring Degree of Staling: II
  • 本地全文:下载
  • 作者:K. Emre Gerçekaslan ; H. Gürbüz Kotancılar ; M. Murat Karaoğlu
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2008
  • 卷号:33
  • 期号:1
  • 出版社:Association of Food Technology, Turkey
  • 摘要:The most of the methods used to measure bread staling depend on the mesurement of starch rerogradation . Starch retrogradation is the major factor for the staling of bread but according to a widespread idea, this event is not equal with staling of bread. Bread staling may be caused by the changes in another components and the interaction between they and starch. In this review, the methods which are connected with changes in starch and water content of bread have been discussed. X-ray diffraction and Nuclear Magnetic Resonance techniques have frequently used in the bread staling measurements.
  • 关键词:Staling; water; recrystallization; XRD; NMR
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