Technological aspects of managing the structural and mechanical properties of wheat bread crumb
V. Ya. Chernykh,
E. V. Alekseenko,
D. O. Smetanin
et al.
Abstract:This work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process, which is a transfer of the amorphous structure of starch grains into the crystalline state, which predetermines an increase in the values of the hardness parameters and hardness index. The aim of the work was investigation of an effect of the state of carbohy… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.