
Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness
Keywords: کالریمتری روبشی افتراقی; Partly baked bread; Retrogradation; Staling; Freezing; DSC; Differential scanning calorimetry; FB; Fully baked; FW; Frozen water; PB; Partly baked; Tgâ²; Temperature of glass transition of the maximally freeze-concentrated state; Tmâ²; Ice melting tempe