Influence of water on the crispness of cereal-based foods: Acoustic, mechanical, and sensory studies

被引:107
作者
Roudaut, G [1 ]
Dacremont, C [1 ]
Le Meste, M [1 ]
机构
[1] Univ Bourgogne 1, Ecole Natl Super Biol Appl Nutr & Alimentat, Lab Biochim Physicochim & Proprietes Sensorielles, F-21000 Dijon, France
关键词
D O I
10.1111/j.1745-4603.1998.tb00164.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The texture properties of crispy breads were studied as a function of water content using compression tests, acoustic measurements and sensory analysis. The addition of water slowly lowers the characteristics associated with crispness up to 9%, after which they steeply decrease. Dynamic Mechanical Thermal Analysis (DMTA) measurements were carried out, at room temperature and at 5 Hz, on the same bread samples. The evolution of the textural properties of crispy bread are accompanied by an increase of the loss factor prior to the one associated to the glass transition. It was therefore proposed that the effect of water on the brittle character, on crispness and on the intensity of the sound emitted at fracture were due to the onset of molecular motions preceding or accompanying The glass transition.
引用
收藏
页码:199 / 213
页数:15
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