Water redistribution and structural changes of starch during storage of a gluten-free bread

The objective of the present work was to analyze molecular and supramolecular changes of bread starch and to relate bread firmness increase during storage with starch recrystallization and water hydration levels and migration in gluten-free bread. At the studied conditions starch was in the supercoo...

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Detalles Bibliográficos
Autores principales: Osella, C.A., Sánchez, H.D., Carrara, C.R., De La Torre, M.A., Buera, M.P.
Formato: JOUR
Materias:
Gluten-free bread
Starch crystallinity
Water redistribution
Crystallization
Food storage
Starch
Supercooling
Water distribution systems
X ray diffraction analysis
Firmness
Food products
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00389056_v57_n5_p208_Osella
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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