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A kinetic study of bread staling by differential scanning calorimetry. The effect of loaf specific volume

โœ Scribed by Tom Fearn; Peter L. Russell

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
866 KB
Volume
33
Category
Article
ISSN
0022-5142

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Comparison of fourier transform mid infr
Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread
โœ R H Wilson; B J Goodfellow; P S Belton; B G Osborne; G Oliver; P L Russell ๐Ÿ“‚ Article ๐Ÿ“… 1991 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 575 KB

The staling of bread has previously been studied by differential scanning calorimetry and by simple rheological measurements. In this collaborative study, two spectroscopic techniques (Fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy) have been used in addition