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A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of different grists |
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| Authors: | Peter L. Russell |
| Affiliation: | Flour Milling and Baking Research Association, Chorleywood, Rickmansworth, Herts WD3 5SH, U.K. |
| Abstract: | |
| Keywords: | DSC differential scanning calorimetry DTA differential thermal analysis CBP Chorleywood Bread Process CWRS Canadian Western Red Springs S endotherm is the DSC endotherm centred at ? 60°C, that develops in stale bread |
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