Differential scanning calorimetry was employed to assess the kinetics of the starch gelatinization in bread doughs. The process of gelatinization, which depended on the depth from the surface of the sample, followed the same first order kinetics in the baking treatment and in the calorimetric scan. Its progress was predictable when the local temperature could be suitably recorded. Accordingly, thorough temperature control allowed monitoring starch gelatinization and bread baking.
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Zanoni et al. (1991) studied this question.
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