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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.12
- 수록면
- 1,139 - 1,145 (7page)
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Bread is an essential food consumed worldwide. Bread rapidly loses its desirable texture and flavor qualities associated with freshness through a process known as staling. The shelf life of bread is limited by this staling leading to economical losses in the range of one billion dollars per year. There are a number of mechanisms thought to be related to the staling process, such as water migration and redistribution, starch retrogradation, and gluten transformation. In this review, roles of water and water migration on bread staling are summarized and discussed.
목차
Abstract
Introduction
Molecular Interaction of Water with Starch and Gluten
Proposed Bread Staling Models
Role of Water and Water Redistribution on Bread Staling
Acknowledgments
References
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UCI(KEPA) : I410-ECN-0101-2013-573-000858241