The crystallinity of bread stored at -18°, 4°and 25°C for up to 20 days was studied using X-Ray diffraction analysis. Relative crystallinity of bread was calculated from the total diffraction at specific angles. Firmness and crystallinity both increased during storage. When moisture migration from the crumb to the crust occurred during staling, the development of firmness was well described by a simple equation accounting for the changes in crystallinity, moisture and storage temperature.
|Original language||English (US)|
|Number of pages||11|
|Journal||Italian Journal of Food Science|
|State||Published - 2002|
- Moisture migration