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Ecology of Food and Nutrition Volume 31, 1993 - Issue 1-2
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Original Articles

Comparative study on the extent of staling in the common types of bread in Saudi Arabia

H.A. Almana Department of Food Science, College of Agriculture, King Saud University, P.O. Box 2460, Riyadh, 11451, Saudi Arabia Fax:
&
R.M. Mahmoud Department of Food Science, College of Agriculture, King Saud University, Riyadh, Saudi Arabia
Pages 115-125 | Received 10 Nov 1992, Accepted 27 Apr 1993, Published online: 31 Aug 2010

References

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  • Maga , T.A. and Furia , T.E. , eds. 1975 . “ Bread staling ” . In Critical Reviews in Food Technology , 443 – 462 . Cleveland, OH : Chemical Rubber Col .
  • Mahmoud , R.M. and Abou‐Arab , A.A. 1989 . Comparison of methods to determine the extent of staling on Egyptian type bread . Food Chem , 33 : 281 – 289 .
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  • Martin , M.L. , Zeleznak , K.J. and Hoseney , R.C. 1991 . A mechanism of bread staling . I. Role of starch swelling. Cereal Chem , 68 : 498 – 503 .
  • Morad , M.M. and D'Appolonia , B.L. 1980 . Effect of surfactants and baking procedure on total water solubles and soluble starch on bread crumb . Cereal Chem , 57 : 141 – 144 .
  • Sawaya , W.N. , Khalil , J.K. , Katchadourian , H.A. and Al‐Mohammed , M.M. 1984 . Nutritional evaluation of various breads consumed in Saudi Arabia . Nutr. Rep. Int , 29 : 1161 – 1164 .
  • Schoch , T.J. and French , D. 1947 . Studies on bread staling . I. The role of starch. Cereal Chem , 24 : 231 – 236 .
  • Varriano‐Marston , E. , Ke , V. , Huang , G. and Ponte , J. Jr. 1980 . Comparisons of methods to determine starch gelatinization on bakery foods . Cereal Chem , 57 : 242 – 248 .
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