The molecular state of gelatinized starch in surplus bread affects bread recycling potential
Mikko Immonen, Ndegwa Henry Maina, Rossana Coda, Kati Katina
Topics & Concepts
HydrolysateFood scienceStarchChemistryHydrolysisIngredientVolume (thermodynamics)Leavening agentAbsorption of waterAmylaseMaterials scienceFermentationBiochemistryEnzymeQuantum mechanicsComposite materialPhysicsFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology