Changes in quality parameters of bread supplemented with OSA starch during storage

Article English OPEN
Hadnađev-Dapčević, Tamara R.; Dokić, Ljubica P.; Hadnađev, Miroslav S.; Pojić, Milica M.; Rakita, Slađana M.; Torbica, Aleksandra M.;
(2013)
  • Journal: Food and Feed Research (issn: 2217-5369)
  • Subject: OSA starches | bread staling | texture | colour measurements | moisture content
    mesheuropmc: food and beverages | animal structures | digestive, oral, and skin physiology

Different methods are available for the monitoring of visual and structural changes during bread staling such as differential scanning calorimetry, X-ray diffraction, enzymatic tests, sensory evaluations and/or crumb texture analysis. However, since they are often rathe... View more
Share - Bookmark