Bread Staling (Contemporary Food Science) by Pavinee Chinachoti, Yael Vodovotz

By Pavinee Chinachoti, Yael Vodovotz

The function of starch, gluten, lipids, water, and different parts in bread staling is a topic of continuous learn utilizing complex analytical methodologies and complicated multidisciplinary techniques. major contemporary growth has been made within the basic knowing of the occasions resulting in bread staling. Bread Staling offers present wisdom from a physico-chemical viewpoint, with the cause of offering acceptable how to increase product shelf-life and to layout new and longer-lasting baked items. The members element the best way to clear up this foodstuff challenge by utilizing polymer technological know-how, fabric study, and molecular spectroscopy, that's a brand new method to method a centuries-old challenge. This technique can reduction brands in constructing anti-staling formulations for bread and different baked items. The non-traditional parts of study awarded during this publication, corresponding to the glassy-rubbery transition and its relevance to bread staling, offer the most important info for scientists and engineers.

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Extra info for Bread Staling (Contemporary Food Science)

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When a polymer is allowed to crystallize in isothermal conditions, crystallization kinetics change as a consequence of plasticization. Polymeric plasticizers are low Tg polymers that form a homogeneous mixture when blended with a second polymeric component with a higher Tg. Physical properties of high Tg macromolecules are affected by polymeric plasticizers in much the same way as described above for low molecular weight diluents. The main changes involve the glass transition and, if the polymer is crystallizable, also crystallization and melting.

GLASS TRANSITION OF STARCH AND PROTEIN SYSTEMS Determination of the glass transition temperature of starch polysaccharides has not been an easy task. The Tg of the whole starch has been the subject of many controversial reports. 45 Table 3 contains some values for starch polymers as reported in literature. , 199754 © 2001 by CRC Press LLC 330 151 — 227 ± 10 197 243 300–330 Anhydrous amylose, extrapolated Anhydrous starch, extrapolated Water content 13–22% Linear polymer, extrapolated vs. M Anhydrous starch, extrapolated Data on maltodextrins29 Linear polymer, cast component from the above data because the molecular composition of the system is not always given.

A glassy state would, therefore, be characterized by a value of De ӷ 1. © 2001 by CRC Press LLC com po siti on viscosity, time temperature FIGURE 9 Schematic tridimensional plot of the dependence of viscosity on temperature and composition. The effect on the Tg is illustrated. A characteristic time scale of the viscous flow of the material can be defined empirically to distinguish amorphous fluid-like material from glassy solid-like material, even in the presence of a diluent (Figure 9). s) yields a conventional Tg.

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