Differential scanning calorimetry and wide-angle X-ray scattering studies of bread staling

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.

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Official URL: https://doi.org/10.1002/(SICI)1097-4628(19980228)6...

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: lpa venkatesh user
Date Deposited: 07 Jun 2021 04:40
Last Modified: 07 Jun 2021 04:40
URI: http://eprints.uni-mysore.ac.in/id/eprint/16728

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