Jagannath, J. H. and Jayaraman, K. S. and Arya, S. S. and Somashekar, R. (1998) Differential scanning calorimetry and wide-angle X-ray scattering studies of bread staling. Journal of Applied Polymer Science, 67 (9). pp. 1597-1603.
![[img]](http://eprints.uni-mysore.ac.in/style/images/fileicons/text.png) |
Text
Differential Scanning Calorimetry and Wide-Angle X-ray.pdf Restricted to Registered users only Download (181kB) | Request a copy |
Abstract
Wide angle X-ray scattering (WAXS) was used to follow the development of crystal size and strain during the staling of bread containing different additives. In this it was observed that one can classify the good anti-staling additives as gelatin, propylene glycol, maltodextrin and anti-staling enzyme corresponding to the order of increasing crystal size for a particular Bragg reflection in all the samples and correlate using DSC (differential scanning calorimetry) studies of all the bread compositions containing different additives. (C) 1998 John Wiley & Sons, Inc.
| Item Type: | Article |
|---|---|
| Subjects: | D Physical Science > Physics |
| Divisions: | Department of > Physics |
| Depositing User: | Users 23 not found. |
| Date Deposited: | 07 Jun 2021 04:40 |
| Last Modified: | 11 Jul 2022 09:03 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/16728 |
Actions (login required)
 |
View Item |
