Chapter 13. Water State and Distribution During Storage of Soy Bread with and without Almond

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. A. Lodi1,
  2. Y. Vodovotz2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch13

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Lodi, A. and Vodovotz, Y. (2010) Water State and Distribution During Storage of Soy Bread with and without Almond, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch13

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Radiology and Biomedical Imaging, University of California San Francisco, San Francisco, California, USA

  2. 2

    Department of Food Science and Technology, Ohio State University, Columbus, Ohio, USA

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • water state, distribution;
  • water - formulating, storing breads;
  • thermogravimetric analysis, differential scanning calorimetry, magnetic resonance imaging, proton nuclear magnetic resonance - characterizing water fraction;
  • feasibility of adding soy protein to bread - enriching high-quality protein;
  • characterization of water distribution, mobility in SB with and without almond - determining product stability;
  • methods measuring states and distribution of water in bread - nuclear magnetic resonance, differential scanning calorimetry, thermogravimetric analysis, dynamic mechanical analysis;
  • analyzing weight-loss first-derivative curves - discriminating, and quantifying different water populations

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • References

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