Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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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
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Research progress in the bread aging mechanism and analysis techniques

    Abstract
  • 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.
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