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Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread

✍ Scribed by R H Wilson; B J Goodfellow; P S Belton; B G Osborne; G Oliver; P L Russell

Publisher: John Wiley and Sons
Year: 1991
Tongue: English
Weight: 575 KB
Volume: 54
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740540318

No coin nor oath required. For personal study only.

✦ Synopsis

The staling of bread has previously been studied by differential scanning calorimetry and by simple rheological measurements. In this collaborative study, two spectroscopic techniques (Fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy) have been used in addition to differential scanning calorimetry to follow the progress of bread staling. Using each technique, changes in measured properties were apparent which, when fitted by first order exponential equations, gave calculated rate constants of similar magnitude. It is postulated that each technique gives independent information about the crystallisation process in the amylopectin fraction of the bread crumb.

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