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Differential scanning calorimetry and wide-angle X-ray scattering studies of bread staling

✍ Scribed by J. H. Jagannath; K. S. Jayaraman; S. S. Arya; R. Somashekar

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
190 KB
Volume
67
Category
Article
ISSN
0021-8995

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✦ Synopsis

Wide angle X-ray scattering (WAXS) was used to follow the development of crystal size and strain during the staling of bread containing different additives. In this it was observed that one can classify the good anti-staling additives as gelatin, propylene glycol, maltodextrin and anti-staling enzyme corresponding to the order of increasing crystal size for a particular Bragg reflection in all the samples and correlate using DSC (differential scanning calorimetry) studies of all the bread compositions containing different additives.

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