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X Demographics
Mendeley readers
| Title |
The effects of temperature on the crystalline properties and resistant starch during storage of white bread
|
|---|---|
| Published in |
Food Chemistry, January 2017
|
| DOI | 10.1016/j.foodchem.2017.01.140 |
| Pubmed ID | |
| Authors |
William R. Sullivan, Jeff G. Hughes, Russell W. Cockman, Darryl M. Small |
| Abstract |
Resistant starch (RS) can form during storage of foods, thereby bestowing a variety of potential health benefits. The purpose of the current study has been to determine the influence of storage temperature and time on the crystallinity and RS content of bread. Loaves of white bread were baked and stored at refrigeration, frozen and room temperatures with analysis over a period of zero to seven days. RS determination and X-ray diffraction (XRD) were used to evaluate the influence of storage temperature and time on total crystallinity and RS content. The rate of starch recrystallisation was affected by storage temperature and time, where refrigeration temperatures accelerated RS formation and total crystallinity more than storage time at both frozen and room temperature. A strong statistical model has been established between RS formation in bread and XRD patterns, having a 96.7% fit indicating the potential of XRD to measure RS concentrations. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 79 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 79 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 12 | 15% |
| Student > Bachelor | 11 | 14% |
| Student > Ph. D. Student | 9 | 11% |
| Researcher | 7 | 9% |
| Student > Doctoral Student | 5 | 6% |
| Other | 8 | 10% |
| Unknown | 27 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 29 | 37% |
| Engineering | 7 | 9% |
| Biochemistry, Genetics and Molecular Biology | 6 | 8% |
| Chemistry | 5 | 6% |
| Chemical Engineering | 1 | 1% |
| Other | 4 | 5% |
| Unknown | 27 | 34% |