منابع مشابه
Bread Staling: Updating the View
Staling of bread is cause of significant product waste in the world. We 26 reviewed the literature of last 10 years with the aim to give an up-to-date overview on 27 processing/storage parameters, antistaling ingredients, sourdough technology, and 28 measurement methods of the staling phenomenon. Many researchers have been focusing their 29 interest on the selection of ingredients able to retar...
متن کاملInvestigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparat...
متن کاملInfluence of Natural Humectants on Rheological Properties and Staling of Bread
Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations and their effects on the rheological, baking properties and shelf life of breads were evaluated. The results showed that the use of plum concentrate at 6% had the highest wate...
متن کاملMolecular basis of enzyme catalysis and control.
Regulatory processes in living systems can be shown to be caused by ligand induced changes in the shape of a protein. By dividing the protein shape changes into molecular parameters a quantitative analysis of the regulation process can be obtained which is shown to correlate with actual data in living systems. The complexity of the analysis increases as the number of subunits in the enzyme and ...
متن کاملStaling in bacterial cultures.
When a strain of bacteria is streaked on a nutrient agar or gelatin medium containing a large number of its own viable cells, no growth appears even after long incubation. Eijkman (1904) and Powers and Levine (1937) suggested that this phenomenon of "staling" was due to specific, autoinhibitory substances and that it might serve as a basis for selective and differential techniques in determinat...
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ژورنال
عنوان ژورنال: Comprehensive Reviews in Food Science and Food Safety
سال: 2003
ISSN: 1541-4337,1541-4337
DOI: 10.1111/j.1541-4337.2003.tb00011.x