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Garry Kerch
Garry Kerch
Faculty of Food Technology, Latvian University of Agriculture, Jelgava, Latvia
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Alexander Glonin
Alexander Glonin
Latgales Maiznica, Riga, Latvia
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Janis Zicans
Janis Zicans
Institute of Polymer Materials, Riga Technical University, Riga, Latvia
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Remo Merijs Meri
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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