Jh. Jagannath et al., DIFFERENTIAL SCANNING CALORIMETRY AND WIDE-ANGLE X-RAY-SCATTERING STUDIES OF BREAD STALING, Journal of applied polymer science, 67(9), 1998, pp. 1597-1603
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.