Formation and distribution of ice upon freezing of different formulations of wheat bread

被引：29

作者：

Chen, Guo ^{[1
]}

Jansson, Helen ^{[1
]}

Lustrup, Kaare E. ^{[2
]}

Swenson, Jan ^{[1
]}

机构：

[1] Chalmers, Dept Appl Phys, SE-41296 Gothenburg, Sweden

[2] Lantmannen R&D, DK-2450 Copenhagen, Denmark

来源：

JOURNAL OF CEREAL SCIENCE | 2012年 / 55卷 / 03期

基金：

瑞典研究理事会;

关键词：

Bread; Freezing; Ice; Crumb porosity; HYDRATED GLUTEN NETWORKS; FROZEN DOUGH; BAKED BREAD; STRUCTURING PROTEINS; THERMOPOROMETRY; MICROSCOPY; STORAGE; TEMPERATURES; ARCHITECTURE; CALORIMETRY;

D O I：

10.1016/j.jcs.2011.12.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The formation and distribution of ice upon the freezing of fresh breadcrumb were investigated using differential scanning calorimetry. Three types of wheat bread containing different amounts of sugar and dietary fiber were measured. Various frozen states were produced through freezing with different cooling rates (0.5, 1, 2, 5, 10, 20 and 30 degrees C/min) to 30 degrees C; they were then analyzed and compared by thawing with the same heating rate (10 degrees C/min) to 20 degrees C. All DSC heating traces exhibited dual endotherms in the temperature range for the melting of ice: The major transition was attributed to the ice formed in the large crumb pores (gas cells) and the minor event, which preceded the major endotherm, was assigned primarily to the ice formed in the nanometer-sized pores within the gluten-starch matrix. The size of ice crystals in the two classes of pores was estimated using the modified Gibbs-Thompson relation. The distributions of ice in these pores depended on the bread compositions. It is concluded that the complex crumb porosity plays an essential role in shaping the activities of water and ice in the breadcrumb. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：279 / 284

页数：6

共 30 条

[1] In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM):: Formation of ice and changes in the gluten network [J].