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Journal articles on the topic 'Staling'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Zhang, Dong Jing, Yan Xing Zhao, Wei Yang, Yao Xu, and Zheng Zhao. "Characterization for Staling of Chinese Rolls." Advanced Materials Research 798-799 (September 2013): 1049–52. http://dx.doi.org/10.4028/www.scientific.net/amr.798-799.1049.

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Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C

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2

Naidu, N. V., M. Sridhar, N. Sabitha, et al. "Identification Sugarcane Clones for Tolerance to Juice Quality Deterioration under Delayed Harvest and Different Time Intervals of Staling." International Journal of Bio-resource and Stress Management 15, Jan, 1 (2024): 01–13. http://dx.doi.org/10.23910/1.2024.4970.

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A study was under taken during January, 2022–March, 2023 at the Agricultural Research Station, Perumallapalle, Chittoor district, Andhra Pradesh, India to evaluate fifteen sugarcane clones including early and mid-late to identify clones with higher shelf life and tolerance to postharvest deterioration and delayed crop harvests. Juice quality parameters determined at 10th, 11th, 12th and 13thmonths of harvest /age and at different time lag intervals of staling (0, 24, 48, and 72 hours showed a linear increase in cane weight reduction regardless of crop age at harvest and staling periods after h

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3

Filipčev, Bojana, Marija Bodroža-Solarov, Mladenka Pestorić, and Olivera Šimurina. "Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain." Food Science and Technology International 23, no. 3 (2016): 235–44. http://dx.doi.org/10.1177/1082013216683133.

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The objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popped amaranth, including their scalded and non-scalded variants. Native amaranth flour (both scalded and non-scalded) gave loaves with the highest volume and contributed to significantly softer crumb but not in comparison to the control bread. Crumb resilience did not show significant differences amon

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4

Al-Shammari, Bushra B., Rawdhah M. Al-Ali, and Ali A. Al-Sahi. "The Influence of Fenugreek Seeds Gum on Quality of Pan Bread During Storage." IOP Conference Series: Earth and Environmental Science 1060, no. 1 (2022): 012062. http://dx.doi.org/10.1088/1755-1315/1060/1/012062.

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Abstract This search was conducted to extract the gum from fenugreek seed and studying the effects on bread staling, and its application a gum in controlling bread staling by replacing 0.5,0.75.1.1.5 and 2% wheat flour. Bread staling was measured under different storage conditions,. loaves were stored in polyethylene bag for 1,5and 7 days and temperature 25-30,4 and 18- C°, two techniques were used to study bread staling such Differential Scanning Calorimetry and Scanning Electron Microscopic, the moisture concent in the crumb and the crust range between1.5 – 2.66, 1.99 – 3% and 1.9 – 3.88% an

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Salem, Mohamed, Fatma El-Zayet, Ahmed Rayan, and Adel Shatta. "Impact of Cactus Mucilage Powder as New Natural Hydrocolloid on Physicochemical, Staling Rate and Sensory Characteristics of Gluten-free Egyptian Flat Bread." Studies in Medical and Health Sciences 1, no. 1 (2024): 1–13. http://dx.doi.org/10.48185/smhs.v1i1.1146.

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The growing market for gluten-free (GF) products has encouraged the development of several GF bakery products that aim to mimic the high standards of wheat bakery goods. The objective of this study was to investigate the impact of cactus mucilage powder (CMP) as new natural hydrocolloid on the characteristics of GF flat bread. Wheat flour was replaced by rice flour (RF) as a GF cereal. Different levels of Xanthan gum (XG), CMP or their combination between them were used to investigate their impact on physicochemical properties, alkaline water retention capacity (AWRC), staling rate (SR) and se

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6

Liu, Ming, and Tao Feng. "The Effect of Mesona blumes Gum on the Quality and Staling of Wheat Bread." Advanced Materials Research 962-965 (June 2014): 1258–66. http://dx.doi.org/10.4028/www.scientific.net/amr.962-965.1258.

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As a hydrophilic polysaccharide, MesonaBlumes gum (MBG) -enables to improve the quality and retard the staling of breads. The purpose of this work was to evaluate the effect of MBG on the enhancement of the quality and the staling of wheat breads. The bakery samples were stored in a polyethylene bag for 1, 2, 3, and 4 days at 25oC. Our findings indicated that MBG can improve the parameters such as width/height ratio, specific volume and moisture content of wheat breads. The texture profiles (hardness, cohesiveness, springing, chewiness) were measured through texture profile analysis (TPA). The

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7

LYNCH, PATRICIA A., and C. W. SEO. "Ethylene Production in Staling Beer." Journal of Food Science 52, no. 5 (1987): 1270–72. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14060.x.

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8

Choi, Young Jin. "Analytical Methodology for Bread Staling." Journal of the Korean Society for Applied Biological Chemistry 53, no. 4 (2010): 389–400. http://dx.doi.org/10.3839/jksabc.2010.061.

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9

Fadda, C., A. M. Sanguinetti, A. Del Caro, C. Collar, and A. Piga. "Bread Staling: Updating the View." Comprehensive Reviews in Food Science and Food Safety 13, no. 4 (2014): 473–92. http://dx.doi.org/10.1111/1541-4337.12064.

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10

Menteş, Ö., E. Bakkalbaşşi, and R. Ercan. "Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread." Food Science and Technology International 14, no. 4 (2008): 299–306. http://dx.doi.org/10.1177/1082013208097192.

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Effects of ground flaxseed on bread quality, staling, and in particular on γ-tocopherol and unsaturated fatty acid composition were determined. Ground flaxseed was added in concentrations of 10, 15, 20, and 25% to wheat flour sample. Results showed that the use of ground flaxseed at a 10% level markedly increased loaf volume, specific loaf volume, Dallman degree and retarded bread staling. Oil and γ-tocopherol content and proportion of linolenic acid in fatty acid composition went up as the ratio of flaxseed flour in bread formulation was increased. Oil, γ-tocopherol content, and proportion of

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11

Ahmad, Naeem, Mahmood Ul-Hassan, Muhammad Akhlaq Mudassar, et al. "Influence of Stale Cane Seed on Productivity of Sugarcane in Semi-arid Climate." Journal of Applied Research in Plant Sciences 3, no. 02 (2022): 279–85. http://dx.doi.org/10.38211/joarps.2022.3.2.34.

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Abstract  Delayed planting of sugarcane crop after harvesting of seed is a common farming practice in all cane growing areas of Pakistan. This study was conducted to find out comparative effect of sugarcane seed having different harvesting or stalling period on productivity of sugarcane. The experiment was planted in randomized complete block design with split plot arrangement for two consecutive years. Three commercial sugarcane varieties viz. CPF 248, CPF 247 and CPF 246 were kept in main plots whereas cane setts staling; fresh, 3 days, 6 days & 9 days old stale cane setts were pla

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12

Alpers, Thekla, Roland Kerpes, Mariana Frioli, et al. "Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste." Foods 10, no. 1 (2021): 76. http://dx.doi.org/10.3390/foods10010076.

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The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs an

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13

Ferreira, Inês M., Daniel O. Carvalho, Marco Gomes da Silva, and Luís Ferreira Guido. "Gas-Diffusion Microextraction (GDME) Combined with Derivatization for Assessing Beer Staling Aldehydes: Validation and Application." Foods 10, no. 8 (2021): 1704. http://dx.doi.org/10.3390/foods10081704.

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In this work, a gas-diffusion microextraction (GDME) methodology was optimized and validated for the analysis of selected staling aldehydes (furfural (FURF), 2-methylpropanal (2-MP), 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and acetaldehyde (ACET)) during natural and forced aging of beer. The methodology was optimized considering time, temperature of extraction, and derivatizing agent. Using 4-hydrazinobenzoic acid (HBA) as a derivatizing agent, the performance of the method was evaluated by assessing several parameters such as detection limits (ranging from 1.2 to 1857.7 µg/L for 2-MB

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14

Terefe, Abinet, Shimelis Admasu Emire, Habtamu Fekadu Gemede, and Ashagrie Z. Woldegiorgis. "Improvement of Injera Shelf Life and Staling through Vacuum and Nonvacuum Polyethylene Packaging: Their Synergistic Effect with Chemical Preservative." Journal of Food Quality 2022 (November 29, 2022): 1–12. http://dx.doi.org/10.1155/2022/8972355.

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The application of vacuum packaging (VP) and nonvacuum packaging (NP) of injera, with or without preservative added (sodium benzoate), has been studied for 15 days with the aim of determining their effect on the shelf-life and staling of injera. Samples were tested for microbial load analysis, moisture content (MC), pH, and color “L” value (lightness) determination, visible mold sign inspection, and sensory quality evaluation. Oxygen exclusion of the packaging methods and antimicrobial activities of preservative used, prolong the storage duration of injera without visible mold growth to more t

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15

Ditrych, Maciej, Weronika Filipowska, Agata Soszka, et al. "Modelling of beer sensory staleness based on flavour instability parameters." Journal of the Institute of Brewing 130, no. 1 (2024): 47–66. http://dx.doi.org/10.58430/jib.v130i1.45.

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Why was the work done: The deterioration of the flavour of fresh beer is challenging for the brewing industry. Despite extensive research on flavour instability, the focus has centred on a limited set of parameters, rather than taking a broader approach. How was the work done: in this study, the intent was to produce a flavour stable beer. Using a low kilning temperature, malt of low staling potential was used in combination with best brewing practice to produce three batches of unpasteurised top fermented pale beers at a pilot scale. Forty-three markers were analysed in the fresh and ag

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16

Chen, Yi, Theodoros Gavaliatsis, Simon Kuster, Christian Städeli, Peter Fischer, and Erich J. Windhab. "Crust treatments to reduce bread staling." Current Research in Food Science 4 (2021): 182–90. http://dx.doi.org/10.1016/j.crfs.2021.03.004.

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17

Gray, J. A., and J. N. Bemiller. "Bread Staling: Molecular Basis and Control." Comprehensive Reviews in Food Science and Food Safety 2, no. 1 (2003): 1–21. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00011.x.

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18

Chappell, Craig P., and Edward A. Clark. "STALing B cell responses with CD22." Journal of Clinical Investigation 123, no. 7 (2013): 2778–80. http://dx.doi.org/10.1172/jci69670.

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19

Jødal, Anne-Sophie Schou, Tomasz Pawel Czaja, Frans W. J. van den Berg, Birthe Møller Jespersen та Kim Lambertsen Larsen. "The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties". Molecules 26, № 8 (2021): 2242. http://dx.doi.org/10.3390/molecules26082242.

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Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the

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20

Rathnayake, H. A., S. B. Navaratne, and C. M. Navaratne. "Porous Crumb Structure of Leavened Baked Products." International Journal of Food Science 2018 (August 5, 2018): 1–15. http://dx.doi.org/10.1155/2018/8187318.

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Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard stal

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21

Sahari, M. A., R. Mohammadi, and Z. Hamidi Esfehani. "Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums." International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/813286.

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Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% a

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22

Nada, Shatat A, Khalil MM, and El-Gammal RE. "Processing Low Calorie Flat Bread with added value of Carrot and pumpkin Powder Nada*, Shatat A, Khalil MM and El-Gammal RE." Journal of Agriculture, Food and Environment 03, no. 03 (2022): 54–61. http://dx.doi.org/10.47440/jafe.2022.3310.

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This research aimed to study the effect of addition carrot powder and pumpkin powder on some properties of flat bread. Carrot powder and pumpkin powder were added with the ratio of 10 % and 20% with bread flour in order to prepare flat bread. Chemical composition, caloric value, mineral content, dietary fiber, texture profile and staling rate of flat bread samples were studied. Obtained results indicated that addition of carrot powder and pumpkin powder increased the amount of protein, ash, crude fibers, minerals and dietary fiber in prepared flat bread samples. While, the carbohydrates and ca

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23

Guido, Luis F., and Inês M. Ferreira. "The Role of Malt on Beer Flavour Stability." Fermentation 9, no. 5 (2023): 464. http://dx.doi.org/10.3390/fermentation9050464.

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Delaying flavour staling has been one of the greatest and most significant challenges for brewers. The choice of suitable raw materials, particularly malting barley, is the critical starting point to delay the risk of beer staling. Malting barley and the malting process can have an impact on beer instability due to the presence of pro-oxidant and antioxidant activities. Malt contains various compounds originating from barley or formed during the malting process, which can play a significant role in the fundamental processes of brewing through their antioxidant properties. This review explores

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24

Mousavi, Babak, Sajad Ghaderi, Mohammad Ali Hesarinejad, and Azizollah Pourmahmoudi. "Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast." International Journal of Food Studies 10, no. 2 (2021): 322–33. http://dx.doi.org/10.7455/ijfs/10.2.2021.a4.

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Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn flour content, while the stability and time of developme

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25

Al-Mahsaneh, Majdi, Mohannad Aljarrah, Taha Rababah, and Muhammad Alu’datt. "Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/8252570.

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Textural deterioration of pita bread, PB, due to staling is an important quality parameter during storage. Loss of freshness due to PB staling results in significant quality and economic loss. PB staling was studied using both MR-FTIR spectroscopy and textural profile including time to rupture and tensile and compressive forces. The study was conducted at room temperature (23°C) and freezing temperature (−18°C) over 96 h of storage time after baking. Some physical properties of PB such as loaf weight, dimensions, water activity, and density were measured. MR-FTIR measurement spectra in the wav

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26

Dou, Xinlai, Xuyang Ren, Qiumei Zheng, et al. "Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread." Foods 12, no. 20 (2023): 3818. http://dx.doi.org/10.3390/foods12203818.

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In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by which fermentation improves the anti-staling ability of rice bread. The amylose content of rice flour increased after fermentation. The peak viscosity, attenuation value, final viscosity, recovery value, and gelatinization temperature decreased. Amylopectin was partially hydrolyzed, and the amylose co

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27

Bryantsev, Mikhail V. "Stalin as Imagined by the Population of Soviet Russia in 1920s." Herald of an archivist, no. 3 (2018): 833–43. http://dx.doi.org/10.28995/2073-0101-2018-3-833-843.

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Lenin's illness exacerbated struggles for succession among the ruling elite of Soviet and party leadership. While Trotsky's superiority seemed absolute, Stalin was coming to prominence. Using mechanisms of party influence, Stalin managed to force his opponents to the background and thus by 1926 took the place of the first party leader, to whom the population (mostly party comrades) increasingly turned. However, among the non-party masses there also rose voices of approval for Stalin's policy. It became obvious that he was to be established as Lenin’s sole successor. The task was facilitated by

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28

Ribotta, Pablo D., and Alain Le Bail. "Thermo-physical assessment of bread during staling." LWT - Food Science and Technology 40, no. 5 (2007): 879–84. http://dx.doi.org/10.1016/j.lwt.2006.03.023.

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29

Alviola, J. N., R. D. Waniska, and L. W. Rooney. "Role of Gluten in Flour Tortilla Staling." Cereal Chemistry Journal 85, no. 3 (2008): 295–300. http://dx.doi.org/10.1094/cchem-85-3-0295.

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30

Shaikh, Irshad M., Shalini K. Ghodke, and Laxmi Ananthanarayan. "Staling of chapatti (Indian unleavened flat bread)." Food Chemistry 101, no. 1 (2007): 113–19. http://dx.doi.org/10.1016/j.foodchem.2006.01.015.

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31

Sehn, Georgia Ane Raquel, and Caroline Joy Steel. "Staling kinetics of whole wheat pan bread." Journal of Food Science and Technology 57, no. 2 (2019): 557–63. http://dx.doi.org/10.1007/s13197-019-04087-9.

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32

R. G. Nashmi and J. M. Naser. "EXTENDING THE SHELF-LIFE OF WHEAT BREAD USING PENTOSANES EXTRACTED FROM BARLEY." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 54, no. 4 (2023): 939–49. http://dx.doi.org/10.36103/ijas.v54i4.1783.

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This research was aimed to delay the staling of wheat bread as one of the most used products globally by adding barley pentosanes, which is neglected and not taken into consideration despite their unique and multiple functional properties and their optimum storage temperature. Water-soluble pentosanes (WSP) and water-insoluble pentosanes (WIP)was extracted from barley (Hordeum vulgare) and added to wheat flour at different percentages. Five treatments were prepared: (T1) from flour only, (T2 and T3) adding WSP at levels of (1 and 2%), (T4 and T5) adding WIP at the same levels respectively. All

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33

Kim, Jae Kyung. "Study on protection of stalking victims: focusing on amendment of punishment act of stalking crime." Forum of Public Safety and Culture 17 (July 30, 2022): 181–98. http://dx.doi.org/10.52902/kjsc.2022.17.181.

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Stalking punishment act states stalking as an act to incur anxiety or fear in victim consistently or repeatedly without just reason against the stalkee’s will. Previously, such act has been assumed as an excessive expression of affection or wooing onto the other person as stated in a proverb ‘tens of strikes will tumble any tree’. However as it has become a social notion that mental and physical suffering afflicted by staling is as serious as that by criminal act, social demand to regulate it as crime has arisen. In Korea, from 1999 to 2021 when stalking punishment act has been enacted,

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Aflah, Abid Jalaluddin, Sri Widyastuti, Moegiratul Amaro, and Riezka Zuhriatika Rasyda. "Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread." Pro Food 10, no. 2 (2024): 125–38. https://doi.org/10.29303/profood.v10i2.426.

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This study aimed to determine the effect of composite flour composition (wheat, sorghum, and tapioca) and carrageenan concentration on the quality of low-gluten white bread. This study used an experimental method with a two-factor completely randomized design (CRD), namely (1) composite flour composition (wheat:sorghum:tapioca) T1 = 50:25:25, T2 = 40:30:30, and T3 = 30:35:35, and (2) carrageenan concentration of 0.2 and 0.4%. Observation data were analyzed with SPSS software using ANOVA at the 5% significance level. Data that were significantly different were further tested with Honest Signifi

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35

Zhu, Fan. "Staling of Chinese steamed bread: Quantification and control." Trends in Food Science & Technology 55 (September 2016): 118–27. http://dx.doi.org/10.1016/j.tifs.2016.07.009.

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36

Giovanelli, Gabriella, Claudio Peri, and Valeria Borri. "Effects of Baking Temperature on Crumb-Staling Kinetics." Cereal Chemistry Journal 74, no. 6 (1997): 710–14. http://dx.doi.org/10.1094/cchem.1997.74.6.710.

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37

Baik, Moo-Yeol, and Pavinee Chinachoti. "Moisture Redistribution and Phase Transitions During Bread Staling." Cereal Chemistry Journal 77, no. 4 (2000): 484–88. http://dx.doi.org/10.1094/cchem.2000.77.4.484.

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38

Kane, Alison M., Ruthann B. Swanson, Brenda G. Lyon, and Elizabeth M. Savage. "Reformulated oatmeal and chocolate chip cookies: staling effects." Nutrition & Food Science 41, no. 2 (2011): 104–16. http://dx.doi.org/10.1108/00346651111117373.

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39

Gómez, Manuel, Bonastre Oliete, Valentín Pando, Felicidad Ronda, and Pedro A. Caballero. "Effect of fermentation conditions on bread staling kinetics." European Food Research and Technology 226, no. 6 (2007): 1379–87. http://dx.doi.org/10.1007/s00217-007-0668-y.

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40

Curti, Elena, Eleonora Carini, and Elena Vittadini. "Staling and water dynamics in high-gluten bread." European Food Research and Technology 243, no. 7 (2016): 1173–82. http://dx.doi.org/10.1007/s00217-016-2832-8.

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41

Shrivastava, A. K., S. Solomon, A. K. Srivastava, et al. "Influence of progressive staling on germination of sugarcane." Sugar Tech 10, no. 2 (2008): 137–42. http://dx.doi.org/10.1007/s12355-008-0024-y.

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42

Kerch, Garry, Janis Zicans, and Remo Merijs Meri. "The effect of chitosan oligosaccharides on bread staling." Journal of Cereal Science 52, no. 3 (2010): 491–95. http://dx.doi.org/10.1016/j.jcs.2010.08.007.

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43

Ronda, Felicidad, and Yrjö H. Roos. "Staling of fresh and frozen gluten-free bread." Journal of Cereal Science 53, no. 3 (2011): 340–46. http://dx.doi.org/10.1016/j.jcs.2011.02.004.

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44

Kaneda, Hirotaka, Yukinobu Kano, Minoru Kamimura, Shunro Kawaskishi, and Toshihiko Osawa. "A STUDY OF BEER STALING USING CHEMILUNINESCENCE ANALYSIS." Journal of the Institute of Brewing 97, no. 2 (1991): 105–9. http://dx.doi.org/10.1002/j.2050-0416.1991.tb01058.x.

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45

Rasmussen, Peter Have, and Ase Hansen. "Staling of Wheat Bread Stored in Modified Atmosphere." LWT - Food Science and Technology 34, no. 7 (2001): 487–91. http://dx.doi.org/10.1006/fstl.2001.0793.

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Chernykh, V. Ya, E. V. Alekseenko, D. O. Smetanin, Kh A. Baluyan, and Yu Yu Pechnikova. "Technological aspects of managing the structural and mechanical properties of wheat bread crumb." Food systems 7, no. 3 (2024): 345–54. http://dx.doi.org/10.21323/2618-9771-2024-7-3-345-354.

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This work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process, which is a transfer of the amorphous structure of starch grains into the crystalline state, which predetermines an increase in the values of the hardness parameters and hardness index. The aim of the work was investigation of an effect of the state of carbohydrate-amylase and protein-proteinase complex of wheat flour by introduction of wheat

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Anjali, Langeh* Julie D. Bandral Monika Sood and Sukomaljot Kour. "Glycerol Monostearate (GMS): An Important Agent in Food Industry." Science World a monthly e magazine 3, no. 4 (2023): 585–88. https://doi.org/10.5281/zenodo.7881140.

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Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier. It is a flaky, white, odorless, slightly sweet powder that is used in the food industry to give whipped and ice cream its texture and body. It also helps thicken products and stabilize gels. It is also used as an anti-staling agent in bread.

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Saison, Daan, David P. De Schutter, Wim Overlaet-Michiels, Filip Delvaux, and Freddy R. Delvaux. "Effect of Fermentation Conditions on Staling Indicators in Beer." Journal of the American Society of Brewing Chemists 67, no. 4 (2009): 222–28. http://dx.doi.org/10.1094/asbcj-2009-0720-02.

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LIMANOND, B., M. E. CASTELL-PEREZ, and R. G. MOREIRA. "QUANTIFYING TEXTURE CHANGES IN CORN TORTILLAS DUE TO STALING." Journal of Texture Studies 33, no. 1 (2002): 35–44. http://dx.doi.org/10.1111/j.1745-4603.2002.tb01333.x.

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Cauvain, S. P. "Improving the control of staling in frozen bakery products." Trends in Food Science & Technology 9, no. 2 (1998): 56–61. http://dx.doi.org/10.1016/s0924-2244(98)00003-x.

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