Authors:
Garry Kerch Faculty of Food Technology, Latvian University of Agriculture, Jelgava, Latvia

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Alexander Glonin Latgales Maiznica, Riga, Latvia

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Janis Zicans Institute of Polymer Materials, Riga Technical University, Riga, Latvia

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Remo Merijs Meri Institute of Polymer Materials, Riga Technical University, Riga, Latvia

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Abstract

The effect of bread making methods on bound water migration from crumb to crust and moisture redistribution during bread storage at room temperature was studied. Comparative analysis of water behavior in bread crusts and crumbs was performed using differential scanning calorimetry method. Water vaporization enthalpies and temperatures of water vaporization peaks were determined and compared for bread produced by a single stage, straight dough method and bread produced by a two stage, sponge-and-dough method. The effect of chitosan on the crust and the crumb properties was analyzed for the breads produced by both methods.

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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