DIFFERENTIAL SCANNING CALORIMETRY AND WIDE-ANGLE X-RAY-SCATTERING STUDIES OF BREAD STALING

Wide angle X-ray scattering (WAXS) was used to follow the development of crystal size and strain during the staling of bread containing diff erent additives. In this it was observed that one can classify the goo d anti-staling additives as gelatin, propylene glycol, maltodextrin an d anti-staling enzyme corresponding to the order of increasing crystal size for a particular Bragg reflection in all the samples and correla te using DSC (differential scanning calorimetry) studies of all the br ead compositions containing different additives. (C) 1998 John Wiley & Sons, Inc.