𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Changes in Starch Microstructure on Baking and Staling of Wheat Bread

✍ Scribed by Susanna Hug-Iten; Stephan Handschin; Béatrice Conde-Petit; Felix Escher

Book ID
115610368
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
336 KB
Volume
32
Category
Article
ISSN
1096-1127

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Retrograded Waxy Corn Starch o
Effect of Retrograded Waxy Corn Starch on Bread Staling
✍ Yoshiko Hibi 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 111 KB 👁 2 views

Methods ### 2.1 Preparation of powder sample of retrograded starch paste Waxy corn starch was supplied by Honen Co. Ltd.,

Substitution of wheat starch with non-wh
Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread
✍ Toufeili, Imad; Habbal, Youssef; Shadarevian, Sossy; Olabi, Ammar 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 95 KB 👁 2 views

Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with signi®cantly (P `0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g k