GLASS-TRANSITION OF BREAD

被引：0

作者：

LEMESTE, M ^{[1
]}

HUANG, VT ^{[1
]}

PANAMA, J ^{[1
]}

ANDERSON, G ^{[1
]}

LENTZ, R ^{[1
]}

机构：

[1] PILLSBURY CO,330 UNIV AVE,MINNEAPOLIS,MN 55414

来源：

CEREAL FOODS WORLD | 1992年 / 37卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A modified thermomechanical analysis method was used to study the viscoelastic properties of white pan bread. Depending upon temperature and moisture content. different regions in the products exhibited different textural characteristics: the glassy state, the glass transition region, and the rubbery plateau. Glass transition temperature is strongly dependent on moisture content. This study further confirms that synthetic polymer science principles can be used to describe the rheological properties of bread.

引用

页码：264 / 267

页数：4

共 17 条

[1]

ABLETT S, 1986, CHEM PHYSICS BAKING

[2]

[Anonymous], 1980, VISCOELASTIC PROPERT

[3] THE MECHANICAL-PROPERTIES OF CELLULAR SOLIDS [J].