Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter
- 1 January 2003
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 36 (4), 357-363
- https://doi.org/10.1016/s0963-9969(02)00227-2
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Improving the control of staling in frozen bakery productsTrends in Food Science & Technology, 1998
- Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flourJournal of Agricultural and Food Chemistry, 1992
- Starch Gelatinization in Chemically Leavened Bread BakingJournal of Food Science, 1991
- A study of the baking process by differential scanning calorimetryJournal of the Science of Food and Agriculture, 1977