Bread staling

Author(s)

    • Chinachoti, Pavinee
    • Vodovotz, Yael

Bibliographic Information

Bread staling

edited by Pavinee Chinachoti, Yael Vodovotz

(CRC series in contemporary food science / Fergus M. Clydesdale, Series editor)

CRC Press, c2001

Available at  / 1 libraries

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Note

Includes bibliographical references and index

Description and Table of Contents

Description

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.

Table of Contents

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

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Details

  • NCID
    BA56077852
  • ISBN
    • 0849387906
  • LCCN
    00059891
  • Country Code
    us
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    Boca Raton, Fla.
  • Pages/Volumes
    177 p.
  • Size
    25 cm
  • Parent Bibliography ID
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