✍ Scribed by P. W. Breaden; E. M. A. Willhofr
No coin nor oath required. For personal study only.
By converting a siandard laboraiory balance to one capable of measuring small changes in moment it was possible to record continually the progress of migration of moisture between the gluten and siarch components in a model system simulating baked dough. The technique was demonstrated to be useful in assessing whether an anti-staling agent exerted its efect on the protein fvaction by slowing down ihe release of moisture from ihe protein during ageing. Results are presented showing that during staling, crumb undergoes a small contraction in volume (ca. 1.7% in 4 days at 25"c) under conditions of constant moisture, consisteni with a re-distribution of moisture from the continuous gluten phase to the starch.
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