Spatial variation of starch retrogradation in Arabic flat bread during storage

Samples from different radial positions of flat Arabic bread were analysed by differential scanning calorimetry (DSC) immediately after baking and after up to 3 days storage. This showed that whilst almost complete gelatinisation initially occurs, higher levels of subsequent retrogradation (typicall...

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Bibliographic Details
Main Authors: Latifah Abdullah Ali Al-Hajji, Vahid Nassehi, Andy Stapley
Format: Default Article
Published: 2016
Subjects:
Chemical engineering not elsewhere classified
Staling
Pita bread
Moisture content
Gelatinisation
Amylopectin
Differential scanning calorimetry
Chemical Engineering not elsewhere classified
Online Access:https://hdl.handle.net/2134/21631
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