Bread staling: Effect of gluten on physico-chemical properties and molecular mobility

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Main Authors Curti, Elena, Eleonora CariniauthorDepartment of Food Science, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy, Giovanni TribuzioauthorBarilla G. e R. Fratelli S.p.A, Via Mantova 166, 43122 Parma, Italy, Elena VittadiniauthorDepartment of Food Science, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
Format Journal Article
LanguageEnglish
Published 2015
Subjects
amylopectin
Bread staling
breads
cohesion
Gluten
hardness
Low-resolution proton nuclear magnetic resonance
nuclear magnetic resonance spectroscopy
physicochemical properties
Proton mobility
protons
retrogradation
storage time
texture
water content
Water status
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Bibliography:http://dx.doi.org/10.1016/j.lwt.2014.04.057