EFFECT OF STALING ON VISCOELASTIC PROPERTIES OF PASTES PREPARED FROM ARABIC BREAD

Authors
TOUFEILI I SLEIMAN G SALMAN RA BROCKWAY B
Citation
I. Toufeili et al., EFFECT OF STALING ON VISCOELASTIC PROPERTIES OF PASTES PREPARED FROM ARABIC BREAD, Journal of the Science of Food and Agriculture, 64(3), 1994, pp. 271-273
Citations number
21
Categorie Soggetti
Agriculture,"Food Science & Tenology
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
64
Issue
3
Year of publication
1994
Pages
271 - 273
Database
ISI
SICI code
0022-5142(1994)64:3<271:EOSOVP>2.0.ZU;2-7
Abstract
Dynamic testing detected differences in the theological properties of pastes prepared from progressively aged Arabic bread. The storage (G') and loss (G'') modulii decreased at different rates upon storage. The progress of textural changes responsible for the generation of the se nsory 'stale' response was marked by the transition of Arabic bread pa stes from viscoelastic solids (G' > G'') to elastoviscous liquids (G'' > G').