Investigation of the staling process of bread using the small-angle X-ray scattering (SAXS) method

被引：5

作者：

Pikus, S ^{[1
]}

Olszewska, E ^{[1
]}

Becal, M ^{[1
]}

机构：

[1] Marie Curie Sklodowska Univ, Fac Chem, Dept Crystallog, PL-20031 Lublin, Poland

来源：

FLAVOUR AND FRAGRANCE JOURNAL | 2006年 / 21卷 / 01期

关键词：

bread staling; SAXS; starch matrix;

D O I：

10.1002/ffj.1699

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 changes mainly in the gluten phase, while for water suspension samples the changes are mainly in the starch matrix. Copyright (c) 2006 John Wiley & Sons, Ltd.

引用

页码：37 / 41

页数：5

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