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Bread Staling

Chinachoti, Pavinee & Yael Vodovotz

3 ratings by Goodreads
ISBN 10: 0849387906 / ISBN 13: 9780849387906
Published by CRC Press, 2000
Used Condition: Very Good Hardcover
From Spine and Crown (Syracuse, NY, U.S.A.)

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Very Good hardcover. Small scuff along top edge of front cover. ; Contemporary Food Science; 9.58 X 6.30 X 0.58 inches. Bookseller Inventory # 37285

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Bibliographic Details

Title: Bread Staling

Publisher: CRC Press

Publication Date: 2000

Binding: Hardcover

Book Condition:Very Good

About this title

Synopsis:

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.

Review:

"Overall, this is an excellently done volume remarkably free from proofreading errors. If you are looking for an introduction to bread staling from the food science polymer point of view, this volume will serve you quite well." - James R. Daniel, Purdue University, in Food Technology, Vol. 56, No. 2" a unique collaboration ... the book provides readers with over 400 references, cutting-edge techniques, and new approaches to solving the centuries-old bread-staling problems faced by the baking industry and consumers, as well as problems that arise with many other cereal-based products. This book will serve as an excellent reference for researchers in cereal science and technology." - Inform, vol. 12, December 2001

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