Differential scanning calorimetry was employed to assess the kinetics of the starch gelatinization in bread doughs. The process of gelatinization, which depended on the depth from the surface of the sample, followed the same first order kinetics in the baking treatment and in the calorimetric scan. Its progress was predictable when the local temperature could be suitably recorded. Accordingly, thorough temperature control allowed monitoring starch gelatinization and bread baking.

Starch Gelatinization in Chemically Leavened Bread Baking / B. ZANOMI, D. SMALDONE, A. SCHIRALDI. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - 56:6(1991 Nov), pp. 1702-1708.

Starch Gelatinization in Chemically Leavened Bread Baking

A. SCHIRALDI
Ultimo
1991-11

Abstract

Differential scanning calorimetry was employed to assess the kinetics of the starch gelatinization in bread doughs. The process of gelatinization, which depended on the depth from the surface of the sample, followed the same first order kinetics in the baking treatment and in the calorimetric scan. Its progress was predictable when the local temperature could be suitably recorded. Accordingly, thorough temperature control allowed monitoring starch gelatinization and bread baking.
STARCH GELATINIZATION ; BREAD MAKING
Settore CHIM/02 - Chimica Fisica
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/190756
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