Investigation of the staling process of
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Stanisลaw Pikus; Elลผbieta Olszewska; Magdalena Bฤcal
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Article
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2005
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John Wiley and Sons
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English
โ 218 KB
The bread staling process was studied using the SAXS method, data from which indicated that bread staling occurs with significant electron density changes. Two kinds of SAXS measurements were made, on dry and water suspension samples. The SAXS results indicate that dry samples show electron density