Bread staling
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Pavinee Chinachoti; Yael Vodovotz
- ناشر : Boca Raton, Fla. : CRC Press
- چاپ و سال / کشور: 2001
- شابک / ISBN : 9780849387906
Description
Front Cover; Introduction; Editors; Contributors; 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. Chapter 9: Modeling the Kinetics of Starch RetrogradationIndex.
This text addresses the molecular relationship between structure and function that causes this problem, including its macroscopic, microscopic and molecular nature. It presents possible solutions such as using the physics of solid foams, and phase transitions.
