ZHAN Dong-ling, REN Yu-xue, MIN Wei-hong, LIU Jing-sheng. Research progress in the bread aging mechanism and analysis techniques[J]. Science and Technology of Food Industry, 2013, (23): 353-355. DOI: 10.13386/j.issn1002-0306.2013.23.068
Citation:
ZHAN Dong-ling, REN Yu-xue, MIN Wei-hong, LIU Jing-sheng. Research progress in the bread aging mechanism and analysis techniques[J]. Science and Technology of Food Industry, 2013, (23): 353-355. DOI: 10.13386/j.issn1002-0306.2013.23.068
ZHAN Dong-ling, REN Yu-xue, MIN Wei-hong, LIU Jing-sheng. Research progress in the bread aging mechanism and analysis techniques[J]. Science and Technology of Food Industry, 2013, (23): 353-355. DOI: 10.13386/j.issn1002-0306.2013.23.068
Citation:
ZHAN Dong-ling, REN Yu-xue, MIN Wei-hong, LIU Jing-sheng. Research progress in the bread aging mechanism and analysis techniques[J]. Science and Technology of Food Industry, 2013, (23): 353-355. DOI: 10.13386/j.issn1002-0306.2013.23.068
Research progress in the bread aging mechanism and analysis techniques
This paper elaborates the bread aging mechanism, and summarizes the research progress in a series of analysis technique about application in the bread aging, such as the differential scanning calorimeter instrument, nuclear magnetic resonance (NMR) spectroscopy, X- ray diffraction and the near infrared spectral analysis technology.