CHARACTERIZATION OF STARCH FROM BREAD AGED AT DIFFERENT TEMPERATURES

被引：63

作者：

ZELEZNAK, KJ

HOSENEY, RC

机构：

来源：

STARCH-STARKE | 1987年 / 39卷 / 07期

关键词：

D O I：

10.1002/star.19870390704

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：231 / 233

页数：3

共 16 条

[1]

AXFORD DWE, 1967, CHEM IND-LONDON, V6, P467

[2] EFFECT OF STORAGE TEMPERATURE ON AGEING OF CONCENTRATED WHEAT STARCH GELS [J].

COLWELL, KH ;

AXFORD, DWE ;

CHAMBERLAIN, N ;

ELTON, GAH .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (09) :550-+

[3]

DRAGSDORF RD, 1980, CEREAL CHEM, V57, P310

[4] A KINETIC-STUDY OF BREAD STALING BY DIFFERENTIAL SCANNING CALORIMETRY - THE EFFECT OF LOAF SPECIFIC VOLUME [J].

FEARN, T ;

RUSSELL, PL .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1982, 33 (06) :537-548

[5]

FINNEY KF, 1984, CEREAL CHEM, V61, P20

[6]

GHIASI K, 1984, CEREAL CHEM, V61, P281

[7]

KATZ JR, 1934, BAKERS WEEKLY, V81, P46

[8]

KATZ JR, 1934, BAKERS WEEKLY, V81, P34

[9] PHASE-TRANSITIONS OF AMYLOSE-LIPID COMPLEXES IN STARCHES - A CALORIMETRIC STUDY [J].

KUGIMIYA, M ;

DONOVAN, JW ;

WONG, RY .

STARKE, 1980, 32 (08) :265-270

[10] DIFFERENTIAL SCANNING CALORIMETRY STUDIES ON THE CRYSTALLINITY OF AGING WHEAT-STARCH GELS [J].

LONGTON, J ;

LEGRYS, GA .

STARKE, 1981, 33 (12) :410-414

← 1 2 →