Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience

Jose Manuel Amigo Rubio; Arantxa del Olmo Alvarez; Merete Møller Engelsen; Henrik Lundkvist; Søren Balling Engelsen

doi:10.1016/j.foodchem.2016.02.162

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience

Jose Manuel Amigo Rubio, Arantxa del Olmo Alvarez, Merete Møller Engelsen, Henrik Lundkvist, Søren Balling Engelsen

Food Analytics and Biotechnology

30 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	208
Pages (from-to)	318-325
Number of pages	8
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2016.02.162
Publication status	Published - 1 Oct 2016

Keywords

White (wheat) bread
Spatial staling
Staling kinetics
Maltogenic alpha-amylase
Texture analysis
Hardness
Resilience

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10.1016/j.foodchem.2016.02.162

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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1 : spatial distribution and kinetic modeling of hardness and resilience. / Amigo Rubio, Jose Manuel; Alvarez, Arantxa del Olmo; Engelsen, Merete Møller et al.

In: Food Chemistry, Vol. 208, 01.10.2016, p. 318-325.

Research output: Contribution to journal › Journal article › Research › peer-review

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keywords = "White (wheat) bread, Spatial staling, Staling kinetics, Maltogenic alpha-amylase, Texture analysis, Hardness, Resilience",

author = "{Amigo Rubio}, {Jose Manuel} and Alvarez, {Arantxa del Olmo} and Engelsen, {Merete M{\o}ller} and Henrik Lundkvist and Engelsen, {S{\o}ren Balling}",

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AU - Amigo Rubio, Jose Manuel

AU - Alvarez, Arantxa del Olmo

AU - Engelsen, Merete Møller

AU - Lundkvist, Henrik

AU - Engelsen, Søren Balling

PY - 2016/10/1

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KW - White (wheat) bread

KW - Spatial staling

KW - Staling kinetics

KW - Maltogenic alpha-amylase

KW - Texture analysis

KW - Hardness

KW - Resilience

U2 - 10.1016/j.foodchem.2016.02.162

DO - 10.1016/j.foodchem.2016.02.162

M3 - Journal article

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VL - 208

SP - 318

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JO - Food Chemistry

JF - Food Chemistry

ER -

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: spatial distribution and kinetic modeling of hardness and resilience

Keywords

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