Premium
Starch Gelatinization in Chemically Leavened Bread Baking
Author(s) -
ZAI B.,
SMALDONE D.,
SCHIRALDI A.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08675.x
Subject(s) - starch gelatinization , differential scanning calorimetry , leavening agent , starch , kinetics , food science , chemistry , materials science , chemical engineering , thermodynamics , fermentation , physics , quantum mechanics , engineering
Differential scanning calorimetry was employed to assess the kinetics of the starch gelatinization in bread doughs. The process of gelatinization, which depended on the depth from the surface of the sample, followed the same first order kinetics in the baking treatment and in the calorimetric scan. Its progress was predictable when the local temperature could be suitably recorded. Accordingly, thorough temperature control allowed monitoring starch gelatinization and bread baking.