Texture of glassy corn cakes as a function of moisture content

被引：22

作者：

Li, Y ^{[1
]}

Kloeppel, KM ^{[1
]}

Hsieh, F ^{[1
]}

机构：

[1] Univ Missouri, Dept Biol & Agr Engn, Columbia, MO 65211 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

glass transition; moisture isotherms; scanning calorimetry; corncake texture;

D O I：

10.1111/j.1365-2621.1998.tb17916.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Glass transition temperatures of yellow and white corn cakes were investigated within the moisture range of 2 to 32% (w/w) using dynamic differential scanning calorimetry. All measurements were conducted at 10 degrees C/min heating rate, 30 sec equilibrium period, and 1 degrees C amplitude. Effects of water plasticization on corn cakes were predicted by the Gordon-Taylor's equation. Moisture sorption isotherms were established using BET and GAB equations. Relationships were found among glass transition temperature, moisture content and cake texture. The loss of crispness of corn cakes occurred within the glassy state. The initial loss of crispness ocurred around monolayer moisture content, and the complete loss of crispness occurred at about 9% moisture with the highest hardness.

引用

页码：869 / 872

页数：4

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