Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures View Full Text


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Article Info

DATE

2007-02

AUTHORS

P. D. Ribotta, A. Le Bail

ABSTRACT

The aim of this study was to examine the effects of different additives, ascorbic acid, α-amylase, protease, hemicellulase, gluten, and gum guar, on thermo-mechanical dough properties at sub-freezing temperatures as measured by differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMA). The DSC thermograms showed that dough with a combination of ascorbic acid and hemicellulase had greater amount of water unable to crystallize and a lower co-operativity in ice-melting transition, indicating more polymer–water interactions. DMA studies permitted identification of three peaks, which were related to the ice melting, α-relaxation and β-relaxation. α-transition occurred over a temperature range of ∼40 °C and the ascorbic acid and their combination with hemicellulase, amylase, protease and gum guar increased temperature transition. An increment of the matrix viscosity due to higher number of inter- and intra-molecular interaction caused by oxidation of gluten proteins (ascorbic acid), and the increment of aggregated solid or generated molecules in the unfrozen phase could explain the increment in this transition. More... »

PAGES

519-524

References to SciGraph publications

  • 1995-05. Electrolyte-Induced Changes in Glass Transition Temperatures of Freeze-Concentrated Solutes in PHARMACEUTICAL RESEARCH
  • 1993. Frozen dough production in ADVANCES IN BAKING TECHNOLOGY
  • 2003-01. Thermal analysis, state transitions and food quality in JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s00217-006-0331-z

    DOI

    http://dx.doi.org/10.1007/s00217-006-0331-z

    DIMENSIONS

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