2,416
Views
16
CrossRef citations to date
0
Altmetric
Original Articles

Perspective of Surface Active Agents in Baking Industry: An Overview

, , , , , , & show all

REFERENCES

  • Addo , K. , Slepak , M. and Akoh , C. C. 1995 . Effects of sucrose fatty acid ester and blends on alveograph characteristics of wheat flour dough's . J. Cereal Sci. , 22 : 123 – 127 .
  • Addo , K. and Pomeranz , Y. 1992 . Effects of lipids and emulsifiers on alveograph characteristics . Cereal Chem. , 69 : 6 – 12 .
  • Ahlborn , G. J. , Pike , O. A. , Hendrix , S. B. , Hess , W. M. and Huber , C. S. 2005 . Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten free breads . Cereal Chem. , 82 : 328 – 335 .
  • Ahrne , L. , Andersson , C. , Floberg , P. , Rosen , J. and Lingnert , H. 2007 . Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking . LWT—Food Sci. Technol. , 40 ( 10 ) : 1708 – 1715 .
  • Aken , G. A. , Blijdenstein , T. B. J. and Hotrum , N. E. 2003 . Colloidal destabilization mechanism in protein stabilized emulsion . Curr. Opin. Colloid Interface. , 8 : 371 – 379 .
  • Amero , E. and Collar , C. 1996 . Anti-staling additives, flour type and sour dough process effects on functionality of wheat dough's . J. Food Sci. , 61 : 299 – 303 .
  • Appelqvist , I. A. M. and Debet , M. R. M. 1997 . Starch biopolymer interactions: A review . Food Rev. Intl. , 13 : 163 – 224 .
  • Arendt , E. K. and Moore , M. M. 2006 . “ Gluten-free cereal based products ” . In Bakery Products: Science and Technology , Edited by: Hui , Y. H. , Rosell , M. C. M. and Gomez , M. 471 – 497 . Ames, Iowa USA : Blackwell Publishing .
  • Asghar , A. , Anjum , F. M. , Butt , M. S. and Hussain , S. 2006 . Functionality of Different Surfactants and Ingredients in Frozen Dough . Turk J. Biol. , 30 : 243 – 250 .
  • Atwell , W. A. , Hood , L. F. , Lineback , D. R. , Marston , E. and Zobel , H. F. 1988 . The terminology and methodology associated with basic starch phenomena . Cereal Foods World. , 33 : 306 – 311 .
  • Aust , K. R. and Doerry , W. T. 1992 . Use of a monoglyceride lecithin blend as a dough conditioner in pan bread . Cereal Foods World. , 37 : 702 – 706 .
  • Axford , D. W. E. and Colwell , K. H. 1967 . Thermal investigation of bread staling . Food Chem. , 6 : 467 – 468 .
  • Azizi , M. H. , Rajabzadeh , N. and Riahi , E. 2003 . Effect of mono-diglyceride and lecithin on dough rheological characteristics and quality of flat bread . L. W. T. , 36 : 189 – 193 .
  • Azizi , M. H. and Rao , G. V. 2005 . Effect of surfactant in pasting characteristics of various starches . Food Hydrocoll. , 19 : 739 – 743 .
  • Baik , M. Y. and Chinachoti , P. 2000 . Moisture redistribution and phase transitions during bread staling . Cereal Chem. , 77 : 484 – 488 .
  • Baik , M. Y. and Chinachoti , P. 2002 . Effects of glycerol and moisture redistribution on mechanical properties of white bread . Cereal Chem. , 79 : 376 – 382 .
  • Bajwa , U. 1990 . Effects of glyceryl monostearate and a-amylase supplements on rheological and bread making properties of medium protein wheat flour . J. Sci. Food Agric. , 52 : 97 – 105 .
  • Barcenas , M. E. , Haros , M. and Rosell , C. M. 2003a . An approach to studying the effect of different bread improvers on the staling of pre baked frozen bread . Eur. Food Res. & Technol. , 218 : 56 – 61 .
  • Barcenas , M. E. , Haros , M. , Benedito , C. and Rosell , C. M. 2003b . Effect of freezing and frozen storage on the staling of part-baked bread . Food Res. Int. , 36 : 863 – 869 .
  • Barcenas , M. E. and Rosell , C. M. 2006a . Different approaches for improving the quality and extending the shelf life of the partially baked bread: Low temperatures and HPMC addition . J. Food Engg. , 72 : 92 – 99 .
  • Barcenas , M. E. and Rosell , C. M. 2006b . Effect of frozen storage time on the bread crumb and aging of part baked bread . Food Chem. , 95 : 438 – 445 .
  • Barcenas , M. E. and Rosell , C. M. 2007 . Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition . Food Chem. , 100 : 1594 – 1601 .
  • Barrett , A. , Cardello , A. , Maguire , P. , Richardson , M. , Kaletunc , G. and Lesher , L. 2002 . Effects of sucrose ester, dough conditioner and storage temperature on long term textural stability of shelf stable bread . Cereal Chem. , 79 : 806 – 811 .
  • Barry , D. and Tenny , R. J. 1983 . Dough conditioners and the 1983 crop . Bakers Dig. , 57 : 68
  • Becker , A. , Hill , S. E. and Mitchell , J. R. 2001 . Relevance of amylose-lipid complexes to the behavior of thermally processed starches . Starch/Starke. , 53 : 121 – 130 .
  • Blanshard , J. M. V. 1987 . “ Starch granule structure and function: A physicochemical approach ” . In Starch: Properties and Potential , Edited by: Galliard , T. 16 – 54 . Chichester , , UK : John Wiley and Sons .
  • Blazek , J. and Copeland , L. 2008 . Pasting and swelling properties of wheat flour and starch in relation to amylose content . Carb. Poly. , 71 : 380 – 387 .
  • Bollain , C. , Angioloni , A. and Collar , C. 2005 . Bread staling assessment of enzyme supplemented pan breads by dynamic and static deformation measurement . Eur. Food Res. Technol. , 220 : 83 – 89 .
  • Bollain , C. and Collar , C. 2004 . Dough viscoelastic response of hydrocolloid/enzyme/surfactant blend assessed by uni- and bi-axial extension measurement . Food Hydrocoll. , 18 : 499 – 507 .
  • Bonny , J. M. , Rouille , J. , Della Valle , G. , Devaux , M. F. , Douliez , J. P. and Renou , J. P. 2004 . Dynamic magnetic resonance microscopy of flour dough fermentation . Magn. Reson. Imag. , 22 : 395 – 401 .
  • Breyer , L. M. and Walker , C. E. 1983 . Comparative effects of various sucrose-fatty acid esters upon bread and cookies . J. Food Sci. , 48 : 955 – 987 .
  • Bruinsma , B. L. and Finney , K. F. 1984 . Various oils, surfactants and their blends as replacements for shortening in bread making . Cereal Chem. , 61 : 279 – 281 .
  • Buleon , A. , Colonna , P. , Planchot , V. and Ball , S. 1998 . Mini review. Starch granules: structure and biosynthesis . Intl. J. Bio. Macromol. , 23 : 85 – 112 .
  • Bulpin , P. V. , Welsh , E. J. and Morris , E. R. 1982 . Physical characterization of amylase-fatty complexes in starch granules and in solution . Starch/Starke. , 34 : 335 – 339 .
  • Bushuk , W. 1985 . Flour proteins: Structure and functionality in dough and bread . Cereal Food. World. , 30 : 447 – 551 .
  • Caballero , P. A. , Gomez , M. and Rosell , C. M. 2007 . Improvement of dough rheology, bread quality and bread shelf life by enzyme combination . J. Food Engg. , 81 : 42 – 53 .
  • Campbell , G. M. , Herrero-Sanchez , R. , Payo-Rodriguez , R. and Merchan , M. L. 2001 . Measurement of dynamic dough density and the effect of surfactants and flour type on aeration during mixing and gas retention during proofing . Cereal Chem. , 78 : 272 – 277 .
  • Campbell , G. M. 2003 . “ Bread aeration ” . In Bread Making: Improving Quality , Edited by: Cauvain , S. P. 352 – 374 . Cambridge , , UK : Woodhead .
  • Carlson , T. L. G. 1979 . A study of the amylose monoglyceride complex by Raman spectroscopy . Starch/Starke. , 31 : 222 – 224 .
  • Carson , L. C. and Sun , X. S. 2000 . Breads from white grain sorghum: Effects of SSL, DATEM, and xanthan gum on sorghum bread volume . Appl. Engg. Agric. , 16 : 431 – 436 .
  • Cauvain , S. P. 1998 . Improving the control of staling in frozen bakery products . Food Sci. Technol. , 9 : 56 – 61 .
  • Cauvain , S. P. 2000 . Principles of dough formation: It's got form . Eur. Baker. , 38 : 24 – 28 .
  • Cauvain , S. P. , Whitworth , M. B. and Alava , J. M. 1999 . “ The evolution of bubble structure in bread dough's and its effect on bread structure ” . In Bubbles in Food , Edited by: Campbell , G. M. , Webb , C. , Pandiella , S. S. and Niranjan , K. 85 – 88 . St. Paul , MN : Eagan Press .
  • Chin , N. L. , Martin , P. J. and Campbell , G. M. 2004 . Aeration during bread dough mixing I. Effect of direction and size of a pressure step-change during mixing on the turnover of gas . Trans. IChemE, Part C, Food Bioprod. Pro. , 82 : 261 – 267 .
  • Chinachoti , P. and Vodovotz , Y. 2001 . Bread Staling, 1st ed , Boca Raton , FL : CRC Press .
  • Chiotellis , E. and Icheme , M. C . 2003 . “ Proving of bread dough. II. Measurement of gas production and retention ” . In Food Bioprod. Process Vol. 81 , 207 – 216 .
  • Chung , O. K. , Pomeranz , Y. , Gofroth , D. R. , Shogren , M. D. and Finney , K. F. 1976 . Improved sucrose esters in bread making . Cereal Chem. , 53 ( 5 ) : 615 – 626 .
  • Chung , O. K. , Tsen , C. C. and Robinson , R. J. 1981 . Functional properties of surfactants in bread making. III. Effects of surfactants and soy flour on lipid binding in bread . Cereal Chem. , 58 ( 3 ) : 220 – 226 .
  • Chung , O. K. and Tsen , C. C. 1975 . Functional properties of surfactants in bread making. I. Roles of surfactants in relation to flour constituents in the dough system . Cereal Chem. , 52 : 832
  • Collar , C. 2003 . Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling . Eur. Food Res. Technol. , 216 : 505 – 513 .
  • Collar , C. , Santos , E. and Rosell , C. M. 2007 . Assessment of the rheological profile of fiber-enriched bread dough's by response surface methodology . J. Food Engg. , 78 : 820 – 826 .
  • Collar , C. and Bollayn , C. 2005 . Relationships between dough functional indicators along bread making steps in formulated samples . Eur. Food Res. Technol. , 220 : 372 – 379 .
  • Copeland , L. , Blazek , J. , Salman , H. and Tang , M. C. 2009 . Form and functionality of starch . Food Hydrocoll. , 23 : 1527 – 1534 .
  • Crowley , P. , Grau , H. and Arendt , E. K. 2000 . Influence of additives and mixing time on crumb grain characteristics of wheat bread . Cereal Chem. , 77 : 370 – 375 .
  • Curic , D. , Novotni , D. , Skevin , D. , Rosell , C. M. , Collar , C. , Le Bail , A. , Colic-Baric , I. and Gabric , D. 2008 . Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making . Food Res. Intl. , 41 : 714 – 719 .
  • Debet , M. R. and Gidley , M. J. 2006 . Three classes of starch granule swelling: Influence of surface proteins and lipids . Carb. Poly. , 64 : 452 – 465 .
  • Decock , P. and Cappelle , S. 2005 . Bread technology and sourdough technology . Trends Food Sci. Technol. , 16 : 113 – 120 .
  • Deffenbaugh , L. B. 1997 . Carbohydrate/Emulsifier Interactions in Food Emulsifiers and Their Applications , Edited by: Hasenhuettl , G. L. and Hartel , R. W. 67 – 94 . New York : Chapman and Hall . Carbohydrate/Emulsifier Interactions.
  • Delcour , J. A. and Hoseney , R. C. 2009 . Principles of Cereal Science and Technology, 3rd ed , St. Paul , MN : Association of Cereal Chemists, Inc .
  • Demirkesen , I. , Mert , B. , Sumnu , G. and Sahin , S. 2010 . Rheological properties of gluten-free bread formulations . J. Food Engg. , 96 : 295 – 303 .
  • Dobraszczyk , B. J. and Morgenstern , M. P. 2003 . Rheology and the bread making process . J. Cereal Sci. , 38 : 229 – 245 .
  • Dobraszczyk , B. J. , Campbell , G. M. and Gan , Z. 2001 . “ Bread: A unique food, in cereals and cereal products ” . In Chemistry and Technology , Edited by: Dendy , D. A. V. and Dobraszczyk , B. J. 182 – 232 . St. Paul , MN : Aspen .
  • Don , C. , Lichtendonk , W. , Plijter , J. J. and Hamer , R. J. 2003 . Glutenin macropolymer: A gel formed by glutenin particles . J. Cereal Sci. , 37 : 1 – 7 .
  • Dragsdorf , R. D. and Marston , V. E. 1980 . Bread staling: X-ray diffraction studies on bread supplemented with alpha-amylases from different sources . Cereal Chem. , 57 : 310 – 314 .
  • Dubois , D. K. and Ash , D. J. 1971 . New dough conditioning/softener systems . Baker's Dig. , 45 : 32
  • Dziezak , J. D. 1988 . Emulsifiers: The interfacial key to emulsion stability . Food Technol. , 42 : 172 – 86 .
  • Eliasson , A. C. 1983 . Differential scanning calorimetry studies on wheat starch gluten mixtures. II. Effect of gluten and sodium stearoyl lactylate on starch crystallization during aging of wheat starch gel . J. Cereal Sci. , 1 : 207
  • Eliasson , A. C. 1985 . Starch gelatinization in the presence of emulsifiers: A morphological study of wheat starch . Starch/Starke. , 37 : 411 – 415 .
  • Eliasson , A. C. 1986 . Viscoelastic behavior during the gelatinization of starch. II. Effects of emulsifiers . J. Text. Stud. , 17 : 357 – 375 .
  • Eliasson , A. C. 1994 . Interactions between starch and lipids studied by DSC . Thermochimica Acta. , 246 : 343 – 356 .
  • Eliasson , A. C. and Gudmundsson , M. 1996 . “ Starch: Physicochemical and functional aspects ” . In Carbohydrate in Food , Edited by: Eliasson , A. C. 431 – 503 . New York : Marcel Dekker, Inc. .
  • Elton , G. A. H. 1969 . Some quantitative aspects of bread staling . Bakers Dig. , 43 : 24
  • Emmanuel , P. and Salvadori , V. O. 2007 . Bread browning kinetics during baking . J. Food Engg. , 80 : 1107 – 1115 .
  • Evans , I. D. 1986 . An investigation of starch/surfactant interactions using viscometry and differential scanning calorimetry . Starch/Starke. , 38 : 227
  • Fainerman , V. B. and Reynders , E. H. L. 2002 . Adsorption of single and mixed ionic surfactants at fluid interfaces . Adv. Coll. Intl. Sci. , 96 : 295 – 323 .
  • Farvili , N. , Walker , C. E. and Qarooni , J. 1995 . Effect of emulsifiers on pita bread quality . J. Cereal Sci. , 21 : 301 – 308 .
  • Farvili , N. , Walker , C. E. and Qarooni , J. 1997 . The effects of protein content of flour and emulsifiers on tanoor bread quality . J. Cereal Sci. , 26 : 137 – 143 .
  • Fessas , D. and Schiraldi , A. 2000 . Starch gelatinization kinetics in bread dough DSC investigations on simulated baking processes . J. Thermal Ana. Calorimetry. , 61 : 411 – 423 .
  • Fessas , D. and Schiraldi , A. 2005 . Water properties in wheat flour dough. II: Classical and Knudsen thermogravimetry approach . Food Chem. , 90 : 61 – 68 .
  • Finney , K. F. and Shogren , M. D. 1971 . Surfactants supplement each other; make foreign protein compatible in bread making . Bakers Dig. , 45 : 40
  • Flander , L. , Salmenkallio-Marttila , M. , Suortti , T. and Autio , K. 2007 . Optimization of ingredients and baking process for improved whole meal oat bread quality . Autio L. W. T. , 40 : 860 – 870 .
  • Flores , M. , Giner , E. , Fiszman , S. M. , Salvador , A. and Flores , J. 2007 . Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems . Meat Sci. , 76 : 9 – 18 .
  • Gandikota , S. and MacRitchie , F. 2005 . Expansion capacity of dough's: Methodology and applications . J. Cereal Sci. , 42 : 157 – 163 .
  • Gasic , S. , Jovanovic , B. and Jovanovic , S. 2002 . The stability of emulsions in the presence of additives . J. Serbian Chem. Soc. , 67 : 31 – 39 .
  • Gelders , G. G. , Goesaert , H. and Delcour , J. A. 2006 . Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting . J. Agric. Food Chem. , 54 : 1493 – 1499 .
  • Gelders , G. G. , Vanderstukken , T. C. , Goesaert , H. and Delcour , J. A. 2004 . Amylose-lipid complexation: A new fractionation method . Carbohyd. Polym. , 56 : 447 – 458 .
  • Genc , M. , Aslan , A. and Olcay , M. 2000 . The production of the derivatives of monoglycerides in bread making and investigation of its potential uses . Adv. Food Sci. , 22 : 81 – 85 .
  • Ghiasi , K. , Marston , E. V. and Hoseney , R. C. 1982 . Gelatinization of wheat starch. II. Starch-surfactant interaction . Cereal Chem. , 59 : 86 – 88 .
  • Goesaert , H. , Brijs , K. , Veraverbeke , W. S. , Courtin , C. M. , Gebruers , K. and Delcour , J. A. 2005 . Wheat flour constituents: How they impact bread quality, and how to impact their functionality . Trends Food Sci. Technol. , 16 : 12 – 30 .
  • Goesaert , H. , Slade , L. , Levine , H. and Delcour , J. A. 2009a . Amylases and bread firming: An integrated view . J. Cereal Sci., J. Cereal Sci. , 50 : 345 – 352 .
  • Goesaert , H. , Leman , P. , Bijttebier , A. and Delcour , J. A. 2009b . Antifirming effects of starch degrading enzymes in bread crumb . J. Agric. Food Chem. , 57 : 2346 – 2355 .
  • Goetz , J. , Gross , D. and Koehler , P. 2003 . On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements . Eur. Food Res. Technol. , 217 : 504 – 511 .
  • Gomez , M. , Real , S. d. , Rosell , C. M. , Ronda , F. , Blanco , C. A. and Caballero , P. A. 2004 . Functionality of different emulsifiers on the performance of bread making and wheat bread quality . Eur. Food Res. Technol. , 219 : 145 – 150 .
  • Gomez , M. , Oliete , B. , Pando , V. , Ronda , F. and Caballero , P. A. 2008 . Effect of fermentation conditions on bread staling kinetics . Eur. Food Res. Technol. , 226 : 1379 – 1387 .
  • Grant , M. , Sanchez , R. H. , Rodriguez , R. P. and Merchan , M. 2001 . Measurement of dynamic dough density and effect of surfactants and flour type on aeration during mixing and gas retention during proofing . Cereal Chem. , 78 : 272 – 277 .
  • Gray , J. A. and Bemiller , J. N. 2003 . Bread staling: Molecular basis and control . Comp. Rev. Food Sci. Food Safety. , 2 : 1 – 21 .
  • Greene , F. C. 1975 . On the mechanism of the functionality of surfactant dough conditioners . Baker's Dig. , 49 : 16 – 26 .
  • Grenier , A. , Lucas , T. , Collewet , G. and Le-Bail , A. 2003 . Assessment by MRI of local porosity in dough during proving: Theoretical considerations and experimental validation using a spin-echo sequence . Magn. Reso. Imag. , 21 : 1071 – 1086 .
  • Grigoriev , D. O. , Leser , M. E. , Michel , M. and Miller , R. 2006 . Component separation in spread sodium stearoyl lactylate (SSL) monolayers induced by high surface pressure . Physicochem. Engg. Aspects. , 286 : 57 – 61 .
  • Gudmundsson , M. and Eliasson , A. C. 1990 . Retrogradation of amylopectin and the effect of amylose and added surfactants/emulsifiers: The gelatinization of starch . Carb. Poly. , 13 : 295 – 315 .
  • Gunning , A. P. , Giardina , T. P. , Faulds , C. B. , Juge , N. , Ring , S. G. and Williamson , G. Morris, V. J. 2003 . Surfactant-mediated solubilization of amylose and visualization by atomic force microscopy . Carb. Poly. , 51 : 177 – 182 .
  • Haros , M. , Rosell , C. M. Benedito, C. and Benedito , C. 2001 . Fungal phytase as a potential bread making additive . Eur. Food Res. Technol. , 213 : 317 – 322 .
  • Hartunian , S. M. and White , P. J. Batres, L. V. 1990 . Influence of monoglycerides of different chain lengths on texture and flavor of breads made with waxy corn starch . Starch/Starke. , 42 : 53 – 56 .
  • He , H. and Hoseney , R. C. 1990 . Changes in bread firmness and moisture during long-term storage . Cereal Chem. , 67 : 603 – 605 .
  • Hizukuri , S. 1985 . Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules . Carb. Res. , 141 : 295 – 305 .
  • Hizukuri , S. 1986 . Polymodal distribution of the chain lengths of amylopectin and its significance . Carb. Res. , 147 : 342 – 347 .
  • Hoover , R. 2001 . Composition, molecular structure and physicochemical properties of tuber and root starches: A review . Carb. Poly. , 45 : 253 – 267 .
  • Hosseini , F. , Malekzadeh , F. , Amirmozafari , N and Ghaemi , N . 2007 . Biodegradation of anionic surfactants by isolated bacteria from activated sludge . Int. J. Environ. Sci. Tech. , 4 : 127 – 132 .
  • Imberty , A. , Buleon , A. , Tran , V. and Perez , S. 1991 . Recent advances in knowledge of starch structure . Starch/Starke. , 43 : 375 – 384 .
  • Inagaki , T. and Seib , P. A. 1992 . Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch . Cereal Chem. , 69 : 321 – 225 .
  • Inoue , Y. , Sapirstein , H. and Bushuk , W. 1995 . Studies on frozen dough's. IV. Effect of shortening systems on baking and rheological properties . Cereal Chem. , 72 : 221 – 226 .
  • Hug-Iten , S. , Escher , F. and Conde-Petit , B. 2003 . Staling of bread: Role of amylose and amylopectin and influence of starch-degrading enzymes . Cereal Chem. , 80 ( 6 ) : 654 – 661 .
  • Jane , J. L. 2006 . Current understanding on starch granule structures . J. App. Glycosci. , 53 : 205 – 213 .
  • Joensson , T. and Toernaes , H. 1987 . The effect of selected surfactants on bread crumb softness and its measurement . Cereal Food. World. , 32 : 482 – 485 .
  • Jovanovich , G. and Anon , M. C. 1999 . Amylose-lipid complex, physicochemical properties and the effects of different variables . L. W. T. , 32 : 95 – 101 .
  • Junge , R. C. , Hoseney , R. C. and Marston , E. V. 1981 . Effect of surfactants on air incorporation in dough and the crumb grain of bread . Cereal Chem. , 58 : 338 – 342 .
  • Kamel , B. S. and Hoover , R. 1992 . Production of bread using sodium stearoyl lactylate as a replacement for shortening . Food Res. Intl. , 25 : 285 – 288 .
  • Kamel , B. S. and Ponte , J. G. 1993 . “ Emulsifiers in baking ” . In Advances in Baking Technology , Edited by: Kamel , B. S. and Stauffer , C. E. 179 – 222 . Bishopsbriggs, Glasgow , , UK : Blackie Academic and Professional .
  • Karkalas , J. and Raphaelides , S. 1986 . Quantitative aspects of amylose lipid interactions . Carb. Poly. , 162 : 323 – 328 .
  • Kaur , K. and Singh , N. 2000 . Amylose-lipid complex formation during cooking of rice flour . Food Chem. , 71 : 511 – 517 .
  • Kim-Shin , M. S. , Mari , F. , Rao , P. A. , Stengle , T. R. and Chinachoti , P. 1991 . 17O nuclear magnetic resonance studies of water mobility during bread staling . J. Agric. Food Chem. , 39 : 1915 – 1920 .
  • Kiskini , A. , Argiri , K. , Kalogeropoulos , M. , Komaitis , M. , Kostaropoulos , A. , Mandala , I. and Kapsokefalou , M. 2007 . Sensory characteristics and iron dialyzability of gluten free bread fortified with iron . Food Chem. , 102 : 309 – 316 .
  • Klucinec , J. D. and Thompson , D. B. 1999 . Amylose and amylopectin interact in retrogradation of dispersed high-amylose starches . Cereal Chem. , 76 : 282 – 291 .
  • Knightly , W. H. 1988 . Surfactants in baked foods: Current practice and future trends . Cereal Foods World. , 33 : 405 – 410 . 412
  • Knightly , W. H. 1996 . “ Surfactants ” . In Baked Goods Freshness: Technology, Evaluation and Inhibition of Staling , Edited by: Hebeda , R. E. and Zobel , H. F. 30 – 47 . New York : Marcel Dekker .
  • Kohler , P. and Grosch , W. 1999 . Study of the Effect of DATEM. 1: Infuence of fatty acid chain length on rheology and baking . J. Agri. Food Chem. , 47 : 1863 – 1869 .
  • Kokelaar , J. J. , Garritsen , J. A. and Prim , A. 1995 . Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di) glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities . Coll. Surf., A: Physicochem. Engg. Aspects. , 95 : 69 – 77 .
  • Kou , Y. and Chinachoti , P. 1991 . Structural damage in bread staling as detected by recoverable work and stress-strain model analysis . Cereal Food. World. , 36 : 888 – 92 .
  • Kovacs , M. I. P. , Fu , B. X. , Woods , S. M. and Khan , K. 2004 . Thermal stability of wheat gluten protein: Its effect on dough properties and noodle texture . J. Cereal Sci. , 29 : 9 – 19 .
  • Kralova , I. and Sjoblom , J. 2009 . Surfactants used in food industry: A Review . J. Disper. Sci. Technol. , 30 : 1363 – 1383 .
  • Krog , N. 1981 . Theoretical aspects of surfactants in relation to their use in bread making . Cereal Chem. , 58 : 158 – 164 .
  • Krog , N. 1990 . “ Food emulsifiers and their chemical and physical properties ” . In Food Emulsions , Edited by: Larsson , K. and Friberg , S. E. 127 – 180 . New York : Marcel Dekker, Inc. .
  • Krog , N. , Olesen , S. K. , Toernaes , H. and Joenson , T. 1989 . Retrogradation of starch fraction in wheat bread . Cereal Foods World. , 34 : 281 – 285 .
  • Krog , N. and Jensen , B. N. 2007 . Interaction of monoglycerides in different physical states with amylose and their anti-firming effects in bread . Intl. J. Food Sci. Technol. , 5 : 77 – 87 .
  • Kruglyakov , P. M. and Nushtayeva , A. V. 2004 . Phase inversion in emulsions stabilise by solid particles . Adv. Coll. Inter. Sci. , : 151 – 158 .
  • Kulp , K. and Ponte , J. G. 1981 . Staling of white pan bread: Fundamental causes . Crit. Rev. Food Sci. Nutr. , 15 : 148
  • Kurakake , M. , Hagiwara , H. and Komaki , T. 2004 . Effects of various surfactants on rheological properties of maize starch granules . Cereal Chem. , 81 : 108 – 114 .
  • Labell , F. 1983 . Dough conditioner adds to volume of freestanding breads . Food Processing USA. , 44 : 34
  • Lagendijk , J. and Pennings , H. J. 1970 . Relation between complex formation of starch with monoglycerides and the firmness of bread . Cereal Sci. Today. , 15 : 354 – 356 . 365
  • Lang , C. E. , Neises , E. K. and Walker , C. E. 1992 . Effects of additives on flour-water dough mixograms . Cereal Chem. , 69 : 587 – 591 .
  • Langhans , R. K. and Thalheimer , W. G. 1971 . Polysorbate 60: Effects in bread . Cereal Chem. , 48 : 283
  • Leon , A. E. , Duran , E. and Barber , C. B. D. 2002 . Utilization of enzyme mixtures to retard bread crumb firming . J. Agric. Food Chem. , 50 : 1416 – 1419 .
  • Li , W. , Dobraszczyk , B. J. and Schofield , J. D. 2003 . Stress relaxation behavior of dough, gluten protein and gluten fractions . Cereal Chem. , 80 : 333 – 338 .
  • Lim , M. Y. , Chous , T. C. , Lin , X. Z. , Chen , C. Y. , Ling , T. R. and Shiesh , S. C. 2000 . Application of nonionic surfactants combining hydrophobic and hydrophilic cholelitholytic solvents on dissolution of gallstones . Colloids Surfaces B. , 17 : 265 – 274 .
  • Lindeboom , N. , Chang , P. R. and Tyler , R. T. 2004 . Analytical, biochemical and physiochemical aspects of starch granule size with emphasis on small granule starches: A review . Starch/Starke. , 56 : 89 – 99 .
  • Lodi , A. , Abduljalil , A. M. and Vodovotz , Y. 2007a . Characterization of water distribution in bread during storage using magnetic resonance imaging . Magn. Reson. Imag. , 25 : 1449 – 1458 .
  • Lodi , A. , Tiziani , S. and Vodovotz , Y. 2007b . Molecular changes in soy and wheat breads during storage as probed by nuclear magnetic resonance (NMR) . J. Agric. Food Chem. , 55 : 5850 – 5857 .
  • Longton , J. and Legrys , G. A. 1981 . Differential scanning calorimetry studies on the crystallinity of ageing wheat starch gels . Starch/Starke. , 33 : 410 – 414 .
  • Lonkhuysen , H. V. and Blankestijn , J. 2006 . Interaction of monoglycerides with starches . Starch/Starke. , 26 : 337 – 342 . doi: 10.1002/star.19740261005
  • Lorenz , K. 1983 . Diacetyl tartaric esters of monoglycerides (DATEM) as emulsifiers in breads and buns . Baker's Dig. , 57 : 6 – 9 .
  • Lucas , T. , Le Ray , D. , Peu , P. , Wagner , M. and Picard , S. 2007 . A new method for continuous assessment of CO2 released from dough baked in ventilated ovens . J. Food Engg. , 81 : 1 – 11 .
  • Lucassen , J. 1981 . Anionic Surfactants , Edited by: Lucassen-Reynders , E. H. 217 New York : Marcel Dekker . Dynamic properties of free liquid films and foams
  • Maga , J. A. 1975 . Bread staling . Cri. Rev. Food Technol. , 5 : 443 – 486 .
  • Maleki , M. , Hoseney , R. C. and Mattern , P. J. 1980 . Effects of loaf volume, moisture content and protein quality on the softness and staling rate of bread . Cereal Chem. , 57 : 138 – 140 .
  • Mandala , I. , Polaki , A. and Yanniotis , S. 2009 . Influence of frozen storage on bread enriched with different ingredients . J. Food Engg. , 92 : 137 – 145 .
  • Martin , M. L. , Zeleznak , K. J. and Hoseney , R. C. 1991 . A mechanism of bread firming: 1. Role of starch swelling . Cereal Chem. , 68 : 498 – 503 .
  • Matuda , T. G. , Parra , D. F. , Lugao , A. B. and Tadini , C. C. 2005 . Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough . L. W. T. , 38 : 275 – 280 .
  • Mettler , E. and Seibel , W. 1993 . Effects of emulsifiers and hydrocolloids on whole wheat bread quality: A response surface methodology study . Cereal Chem. , 70 : 373 – 377 .
  • Mezger , T. G. 2006 . The Rheology Handbook , Hannover , , Germany : Vincentz Network .
  • Miles , M. J. , Morris , V. J. , Orford , P. D. and Ring , S. G. 1985 . The roles of amylose and amylopectin in the gelation and retrogradation of starch . Carbo. Res. , 135 : 271 – 281 .
  • Mira , I. , Eliasson , A. C. and Persson , K. 2005 . Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions . Cereal Chem. , 82 : 44 – 52 .
  • Miyazaki , M. and Morita , N. 2005 . Effect of heat-moisture treated maize starch on the properties of dough and bread . Food Res. Intl. , 38 : 369 – 376 .
  • Moayedallaie , S. , Mirzaei , M. and Paterson , J. 2009 . Bread improvers: Comparison of a range of lipases with a traditional emulsifier . Food Chem. , 122 : 495 – 499 .
  • Mondal , A. and Datta , A. K. 2008 . Bread baking: A review . J. Food Engg. , 86 : 465 – 474 .
  • Moorthy , S. N. 1985 . Effect of different types of surfactants on cassava starch properties . J. Agri. Food Chem. , 33 : 1227 – 1232 .
  • Morad , M. M. and Appolonia , D. B. L. 1980 . Effect of surfactants and baking procedure on total water-solubles and soluble starch in bread crumb . Cereal Chem. , 57 : 141 – 144 .
  • Mousia , Z. , Campbell , G. M. , Pandiella , S. S. and Webb , C. 2007 . Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving . J. Cereal Sci. , 46 : 139 – 147 .
  • Nuessli , J. , Putaux , J. L. , Bail , P. L. and Buleon , A. 2003 . Crystal structure of amylose complexes with small ligands . Intl. J. Bio. Macromol. , 33 : 227 – 234 .
  • Nunes , M. H. B. , Moore , M. M. , Ryan , L. A. M. and Arendt , E. K. 2009 . Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters . Eur. Food Res. Technol. , 228 : 633 – 642 .
  • Ornebro , J. , Nylander , T. and Eliasson , A. C. 2000 . Interfacial behavior of wheat proteins . J. Cereal Sci. , 31 : 195 – 221 .
  • Orthoefer , F. 2008 . “ Applications of emulsifiers in baked foods ” . In Food Emulsifiers and Their Applications, 2nd ed. , Edited by: Gerard , L. H. and Hartel , R. W. 211 – 233 . New York : Springer .
  • Osman , E. M. and Dix , M. R. 1960 . Effects of fats and nonionic surface-active agents on starch pastes . Cereal Chem. , 37 : 464 – 475 .
  • Osorio , F. , Gahona , E. and Alvarez , F. 2003 . Water absorption effects on biaxial extensional viscosity of wheat flour dough . J. Text. Studies. , 34 : 147 – 157 .
  • Ozmutlu , O. , Sumnu , G. and Sahin , S. 2001 . Assessment of proofing of bread dough in the microwave oven . Eur. Food Res. Technol. , 212 : 487 – 490 .
  • Patel , B. K. , Waniska , R. D. and Seetharaman , K. 2005 . Impact of different baking processes on bread firmness and starch properties in bread crumb . J. Cereal Sci. , 42 : 173 – 184 .
  • Pena , E. , Bernardo , A. , Soler , C. and Jouve , N. 2005 . Relationship between common wheat (Triticum aestivum) gluten proteins and dough rheological properties . Euphytica. , 143 : 169 – 177 .
  • Pena , E. , Bernardoa , A. , Solerb , C. and Jouve , N. 2006 . Do tyrosine crosslinks contribute to the formation of the gluten network in common wheat (Triticum aestivum L.) dough . J. Cereal Sci. , 44 : 144 – 153 .
  • Petit , B. C. and Escher , F. 1992 . Gelation of low concentration starch systems induced by starch emulsifier complexation . Food Hydrocoll. , 6 : 223 – 229 .
  • Phatthalung , K. N. , Penroj , P. and Samuhasaneetoo , S. 2008 . Shelf life extension of Thai noodles . As. J. Food Ag-Ind. , 1 : 167 – 173 .
  • Pilli , T. D. , Carbone , B. F. , Fiore , A. G. and Severini , C. 2007 . Effect of some emulsifiers on the structure of extrudates with high content of fat . J. Food Engg. , 79 : 1351 – 1358 .
  • Pisesookbunterng , W. , Appolonia , B. L. and Kulp , K. 1983 . Bread staling studies: Effect of surfactants on moisture migration from crumb to crust and firmness values of bread crumb . Cereal Chem. , 60 : 298 – 300 .
  • Pomeranz , Y. 1994 . Sucrose esters in baked products. In: Carbohydrate Polyesters as Fat Substitutes, pp. 137–148. Akoh, C. C., Swanson, B. G., Eds., Marcel Deckker, Inc., New York .
  • Potgieter , J. 1992 . Emulsifiers for bakery . Food Rev. , 18 : 23 – 25 .
  • Primo-Martin , C. , Pijpekamp , A. V. D. , Vliet , T. V. , Jongh , H. H. J. , Plijter , J. J. and Hamer , R. J. 2006 . The role of the gluten network in the crispness of bread crust . J. Cereal Sci. , 43 : 342 – 352 .
  • Quoc , P. N. , Zitha , P. L. J. and Currie , P. K. 2002 . Effect of foam films on gas diffusion . J. Colloid Interface Sci. , 248 : 467 – 476 .
  • Rao , P. A. , Nussinovitch , A. and Chinachoti , P. 1992 . Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage . Cereal Chem. , 69 : 613 – 618 .
  • Raphaelides , S. N. 1992 . Flow behavior of starch-fatty acid systems in solution . L. W. T. , 25 : 95 – 101 .
  • Rasmussen , P. T. and Hansen , A. 2001 . Staling of wheat bread stored modified atmosphere . L. W. T. , 34 : 487 – 491 .
  • Ravi , R. , Manohar , R. S. and Rao , P. H. 2000 . Influence of additives on the rheological characteristics and baking quality of wheat flours . Eur. Food Res. Technol. , 210 : 202 – 208 .
  • Resurreccion , A. V. A. 2008 . “ Consumer sensory testing for food product development ” . In Developing New Food Products for a Changing Marketplace, 2nd ed. , Edited by: Brody , A. L. and Lord , J. B. 5 – 25 . Boca Raton , FL : CRC Press Taylor and Francis Group .
  • Ribotta , P. D. , Leon , A. E. and Anon , M. C. 2003 . Effect of freezing and storage on the gelatinization and retrogradation of amylopectin in bread doughs: An calorimetric analysis . Food Res. Intl. , 36 : 357 – 363 .
  • Ribotta , P. D. , Perez , G. T. , Leon , A. E. and Anon , M. C. 2004 . Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough . Food Hydrocoll. , 18 : 305 – 313 .
  • Ribotta , P. and Bail , A. 2007 . Thermo-physical assessment of bread during staling . L. W. T. , 40 : 879 – 884 .
  • Richardson , G. , Langton , M. , Bark , A. and Hermansson , A. M. 2003 . Wheat starch gelatinization: The effects of sucrose, emulsifier and the physical state of the emulsifier . Starch/Starke. , 55 : 150 – 161 .
  • Richardson , G. , Kidman , S. , Langton , M. and Hermansson , A. M. 2004a . Differences in amylose aggregation and starch gel formation with emulsifiers . Carbohydr. Polym. , 58 : 7 – 13 .
  • Richardson , G. , Bergenstahl , B. , Langton , M. , Stading , M. and Hermansson , A. M. 2004b . The function of a-crystalline emulsifiers on expanding foam surfaces . Food Hydrocolloid. , 18 : 655 – 663 .
  • Roach , R. R. and Hoseney , R. C. 1995 . Effect of certain surfactants on starch in bread . Cereal Chem. , 72 : 578 – 582 .
  • Robins , M. M. , Watson , A. D. and Wilde , P. J. 2003 . Emulsions-creaming and rheology . Curr. Opin. Coll. Inter. Sci. , 7 : 419 – 425 .
  • Rogers , D. E. and Hoseney , R. C. 1983 . Bread making properties of DATEM . Bakers Dig. , 57 : 12 – 14 .
  • Rosell , C. M. , Rojas , J. A. and Benedito , C. 2001 . Combined effect of different antistaling agents on the pasting properties of wheat flour . Eur. Food Res. Technol. , 212 : 473 – 476 .
  • Rosell , C. M. , Santos , E. and Collar , C. 2006 . Mixing properties of fiber-enriched wheat bread dough's: A response surface methodology study . Eur. Food Res. Technol. , 223 : 333 – 340 .
  • Rosell , C. M. and Gomez , M. 2007 . Freezing in bread making performance: Frozen dough and part-baked bread . Food Rev. Intl. , 23 : 303 – 319 .
  • Rouille , J. A. , Le Bail , A. and Coucoux , P. 2000 . Influence of formulation and mixing conditions on bread making qualities of French frozen dough . J. Food Engg. , 43 : 197 – 203 .
  • Russell , P. L. 1983 . A kinetic study of bread staling by differential scanning calorimetry and compressibility measurement: The effect of added monoglyceride . J. Cereal Sci. , 1 : 297
  • Sahin , S. and Sumnu , S. G. 2006 . Physical Properties of Foods , 241 – 242 . New York : Springer .
  • Sanchez , H. R. 2000 . Simulation of Bubble Growth During Proving of Bread Dough , Manchester , , UK : Satake Centre for Grain Process Engineering, Dept. Chem. Engg., UMIST . MPhil Thesis
  • Sandhu , K. S. , Kaur , M. , Singh , N. and Lim , S. T. 2008 . A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties . L. W. T. , 41 : 1000 – 1010 .
  • Sawa , K. , Inoue , S. , Lysenko , E. , Edwards , N. M. and Preston , K. R. 2009 . Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage . Food Chem. , 115 : 884 – 890 .
  • Scanlon , M. G. , Sapirstein , H. D. and Fahloul , D. 2000 . Mechanical properties of bread crumb prepared from flours of different dough strength . J. Cereal Sci. , 32 : 235 – 243 .
  • Scanlon , M. G. and Zghal , M. C. 2001 . Bread properties and crumb structure . Food Res. Intl. , 34 : 841 – 864 .
  • Schiraldi , A. , Piazza , L. and Riva , M. 1996 . Bread staling: A calorimetric approach . Cereal Chem. , 73 : 32 – 39 .
  • Schuster , G. and Adams , W. F. 1984 . “ Emulsifers as additives in bread and fine baked products ” . In Advances in Cereal Science and Technology , Edited by: Pomeranz , Y. Vol. VI , 139 – 287 . St. Paul , MN : American Association of Cereal Chemists, Inc. .
  • Selomulyo , V. O. and Zhou , W. 2007 . Frozen bread dough: Effects of freezing storage and dough improvers . J. Cereal Sci. , 45 : 1 – 17 .
  • Shewry , P. R. , Tatham , A. S. , Forde , J. , Kreis , M. and Miflin , B. J. 1986 . The classification and nomenclature of wheat gluten proteins: A reassessment . J. Cereal Sci. , 4 : 97 – 106 .
  • Shibanuma , K. , Takeda , Y. , Hizukuri , S. and Shibata , S. 1994 . Molecular structures of some wheat starches . Carbo. Poly. , 25 : 111 – 116 .
  • Shimiya , Y. and Nakamura , K. 1997 . Changes in size of gas cells in dough and bread during bread making and calculation of critical size of gas cells that expand . J. Tex. Stud. , 28 : 273 – 288 .
  • Shogren , M. D. , Pomeranz , Y. and Finney , K. F. 1981 . Counteracting the deleterious effects of fiber in bread making . Cereal Chem. , 58 : 142 – 144 .
  • Silva , R. 1993 . “ Lecithin and phospholipids in baked goods ” . In Advances in Baking Technology , Edited by: Kamel , B. S. and Stauffer , C. E. 223 – 253 . Bishopbriggs, Glasgow , , UK : Blackie Academic and Professional .
  • Silverio , J. , Svensson , E. , Eliasson , A. C. and Olofsson , G. 1996 . Isothermal microcalorimetric studies on starch retrogradation . J. Ther. Ana. Calorimet. , 47 : 1179 – 1200 .
  • Singh , H. 2005 . A study of changes in wheat protein during bread baking using SE-HPLC . Food Chem. , 90 : 247 – 250 .
  • Singh , H. and MacRitchie , F. 2001 . Application of polymer science to properties of gluten . J. Cereal Sci. , 33 : 231 – 243 .
  • Slade , L. and Levine , H. 1987 . “ Recent advances in starch retrogradation ” . In Industrial Polysaccharides: The Impact of Biotechnology and Advanced Methodologies , Edited by: Stivala , S. S. , Crescenzi , V. and Dea , I. C. M. 387 – 430 . New York : Gordon and Breach Science Publishers .
  • Soontravanich , S. , Scamehorn , J. F. , Harwell , J. H. and Sabatini , D. A. 2008 . Interaction between an anionic and an amphoteric Surfactant. Part I: Monomer–Micelle equilibrium . J. Surfactants Deterg. , 11 : 251 – 261 .
  • Srichuwong , S. and Jane , J. I. 2007 . Physiochemical properties of starch affected by molecular composition and structure: A review . Food Sci. Biotech. , 10 : 663 – 674 .
  • Stampfli , L. , Nersten , B. and Molteberg , E. L. 1996 . Effect of emulsifiers on farinograph and extensograph measurements . Food Chem. , 57 : 523 – 530 .
  • Stampfli , L. and Nersten , B. 1995 . Emulsifiers in bread making . Food Chem. , 52 : 353 – 360 .
  • Stauffer , C. E. 2000 . Emulsifiers as anti-staling agents . Cereal Food. World. , 45 : 106 – 110 .
  • Stear , C. A. 1990 . Handbook of Bread Making Technology , 102 London , , UK : Elsevier Appl. Sci. .
  • Stefanis , D. V. A. , Ponte , J. G. , Chung , F. H. and Ruzza , N. A. 1977 . Binding of crumb softeners and dough strengtheners during bread making . Cereal Chem. , 54 : 13 – 24 .
  • Sun , C. and Liu , H. 2008 . Application of non-ionic surfactant in the microwave-assisted extraction of alkaloids from Rhizoma Coptidis . Anal. Chim. Acta. , 612 : 160 – 164 .
  • Tang , M. C. and Copeland , L. 2007 . Investigation of starch retrogradation using atomic force microscopy . Carb. Poly. , 70 : 1 – 7 .
  • Tenny , R. J. and Schmidt , D. M. 1968 . Sodium stearoyl-2-lactylate: Its function in yeast leavened bakery products . Baker's Dig. , 42 : 38
  • Tester , R. F. , Karkalas , J. and Qi , X. 2004 . Starch composition, fine structure and architecture . J. Cereal Sci. , 39 : 151 – 165 .
  • Thompson , D. B. 2000 . On the non-random nature of amylopectin branching . Carb. Poly. , 43 : 223 – 239 .
  • Tian , Y. Q. , Li , Y. , Jin , Z. Y. , Xu , X. M. , Wang , J. P. , Jiao , A. Q. , Yu , B. and Talba , T. 2009 . Beta-Cyclodextrin: A new approach in bread staling . Thermochimica Acta. , 489 : 22 – 26 .
  • Tsen , C. C. and Weber , W. J. 1981 . Dough properties and proof times of yeasted dough's affected by surfactants . Cereal Chem. , 58 : 180 – 18l .
  • Turabi , E. , Sumnu , G. and Sahin , S. 2007 . Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend . Food Hydrocoll. , 22 : 305 – 312 .
  • Venkateswara , R. G. and Haridas , R. P. 1993 . Methods for determining rheological characteristics of dough's: A critical evaluation . J. Food Sci. Technol., India. , 30 : 77 – 87 .
  • Veraverbeke , W. S. and Delcour , J. A. 2002 . Wheat protein composition and properties of wheat glutenin in relation to bread making functionality . C. R. C. Cri. Rev. Food Sci. Nutr. , 42 : 179 – 208 .
  • Watanabe , W. , Imai , S. and Mori , Y. H. 2005 . Surfactant effects on hydrate formation in an unstirred gas/liquid system: An experimental study using HFC-32 and sodium dodecyl sulfate . Chemical Engg. Sci. , 60 : 4846 – 4857 .
  • Watson , K. S. and Walker , C. E. 1986 . The effect of sucrose esters on flour-water dough mixing characteristics . Cereal Chem. , 63 : 62 – 64 .
  • Whitworth , M. B. 2002 . Development of bubble structure in bread dough . Grain Feed Mill. Tech. , : 10 – 11 .
  • Wiggins , C. and Cauvain , S. P. 2007 . “ Proving, baking and cooling ” . In Technology of bread making, 2nd ed. , Edited by: Cauvain , S. P. and Young , L. S. 141 – 173 . New York : Springer Science Business Media .
  • Wijnans , G. , Baal , H. and Vianen , G. 1993 . Sucrose esters of fatty acids: Versatile emulsifers covering a broad HLB-range . Intl. Food Ingred. , 6 : 27 – 30 .
  • Wood , P. 1985 . “ Compound dough conditioners ” . In The Master Bakers Book of Bread Making, 2nd ed. , Edited by: Brown , J. 78 – 108 . Hertfordshire : Hastings Printing Co. .
  • Xie , F. , Dowell , F. E. and Sun , X. S. 2004 . Using visible and near infrared reflectance spectroscopy and differential scanning calorimetry to study starch, protein and temperature effects on bread staling . Cereal Chem. , 81 : 249 – 254 .
  • Xiujin , Z. , Jinquan , S. and Zaigui , L. 2007 . Effects of DATEM on dough rheological characteristics and qualities of CSB and bread . J. Sci. Food Agri. , 84 : 181 – 185 .
  • Xu , A. , Chung , O. K. and Ponte , J. G. 1992 . Bread crumb amylograph studies: Effect of storage time, flour lipids and surfactants . Cereal Chem. , 69 : 495 – 501 .
  • Xu , J. , Bietz , J. A. , Felker , F. C. , Carriere , C. J. and Wirtz , D. 2001 . Rheological properties of vital wheat gluten suspensions . Cereal Chem. , 78 ( 2 ) : 181 – 185 .
  • Yasunaga , T. , Bushuk , W. and Irvie , G. N. 1968 . Gelatinization of starch during baking . Cereal Chem. , 45 ( 3 ) : 269 – 279 .
  • Zeleznak , K. and Hoseney , R. C. 1986 . The role of water in the retrogradation of wheat starch gels and bread crumb . Cereal Chem. , 63 : 407 – 411 .
  • Zobel , H. F. 1988 . Molecules to granules: A comprehensive starch review . Starch/Starke. , 40 : 44 – 50 .
  • Zobel , H. F. and Kulp , K. 1996 . “ The staling mechanism ” . In Baked Goods Freshness: Technology, Evaluation and Inhibition of Staling , Edited by: Hebeda , R. E. and Zobel , H. F. 1 – 64 . New York : Marcel Dekker, Inc. .
  • Zobel , H. F. 1973 . A review of bread staling . Bakers Dig. , 47 : 52
  • Zuniga , R. and Bail , A. L. 2009 . Assessment of thermal conductivity as a function of porosity in bread dough during proving . Food Bioprod. Process. , 87 : 17 – 22 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.