BREAD STALING

By G. NONIU

CHAPTER 2 PLASTICIZATION: THE SOFTENING OF MATERIALS CHAPTER 3 MACROMOLECULAR ASPECTS OF BREAD STALING CHAPTER 4 AN INTERPRETATION OF THE RHEOLOGICAL BEHAVIOR OF WHEAT FLOUR DOUGH BASED ON FUNDAMENTAL TESTS CHAPTER 5 INSTRUMENTAL TECHNIQUES USED IN BREAD STALING ANALYSIS CHAPTER 6 NUCLEAR MAGNETIC RESONANCE TECHNIQUES CHAPTER 7 THERMO-MECHANICAL BEHAVIOR OF CONCENTRATED STARCH-BASED PRODUCTS CHAPTER 8 BREAD MICROSTRUCTURE CHAPTER 9 MODELING THE KINETICS OF STARCH RETROGRADATION