The staling of long shelf-life bread as determined by thermal analysis
The glassy-rubbery state of bread polymers has been proposed as a key factor contributing to staling. Glassy-rubbery states of bread components as measured by Dynamic Mechanical Analyzer (DMA) in meal-ready-to-eat (MRE) bread exhibit three thermal transitions: two moisture dependent ($-70\sp\circ$C...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
1996
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI9638967 |