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E-BOOK
Title Bread Staling
Imprint Milton : CRC Press, 2018.

Copies/Volumes

LOCATION CALL # STATUS
 Internet  TX769 .B77534 2018eb    AVAILABLE
Description 1 online resource (190 pages)
Note Chapter 9 Modeling the Kinetics of Starch RetrogradationIndex
Available only to authorized UTEP users.
Print version record.
Subject Bread -- Analysis.
Food spoilage.
Contents Cover; Half Title; Title Page; Copyright Page; Table of Contents; Chapter 1 Mechanism of Staling: An Overview; Chapter 2 Plasticization: The Softening of Materials; Chapter 3 Macromolecular Aspects of Bread Staling; Chapter 4 An Interpretation of the Rheological Behavior of Wheat Flour Dough Based on Fundamental Tests; Chapter 5 Instrumental Techniques Used in Bread Staling Analysis; Chapter 6 Nuclear Magnetic Resonance Techniques; Chapter 7 Thermo-Mechanical Behavior of Concentrated Starch-Based Products; Chapter 8 Bread Microstructure
Summary 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.
Other Title Print version: Chinachoti, Pavinee. Bread Staling. Milton : CRC Press, ©2018 9781315891248