Studies on glass transition temperature during staling of bread containing different monomeric and polymeric additives
✍ Scribed by J. H. Jagannath; K. S. Jayaraman; S. S. Arya
- Book ID
- 101252443
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 130 KB
- Volume
- 71
- Category
- Article
- ISSN
- 0021-8995
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✦ Synopsis
Glass transition temperature (T g ) of bread containing different antistaling agents and also of bread superquenched and annealed in a DSC cell and outside, was determined using differential scanning calorimeter (DSC). Increase in T g during the staling of bread correlated with firming as measured by Instron. Singlet T g was an indication of miscibility or compatibility of bread components with each other. The lowest increase in T g was found in bread containing propylene glycol (singlet) followed by glycerol (doublet), maltodextrin (broad), gelatin (singlet), antistaling enzyme (singlet), and polypropylene glycol (doublet) in the order of increase in T g . Superquenching produced a maximum increase in T g of bread.