Study of bread staling by X-ray diffraction analysis

L. Manzocco, M. C. Nicoli, T. P. Labuza

Research output: Contribution to journalArticlepeer-review

9 Scopus citations


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 languageEnglish (US)
Pages (from-to)235-245
Number of pages11
JournalItalian Journal of Food Science
Issue number3
StatePublished - 2002


  • Bread
  • Crystallisation
  • Moisture migration
  • Staling
  • XRD


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