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Characterization of thermomechanical properties in starch and cereal products

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Abstract

Thermomechanical properties of bread components can be used to characterize various events that have direct rheological impacts. The objective is to observe changes that occur during staling and toughening of a bread or similar products. In this article, characterization of bread polymers, starch and gluten, were examined by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA).

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Authors and Affiliations

  1. Department of Food Science, University of Massachusetts, 01003, Amherst, MA, USA

    P. Chinachoti

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  1. P. Chinachoti
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Additional information

Work supported by U.S. Army DAAK60-88-C-0054, AASERT DAAL03-97-G-0067, and Massachusetts Agricultural Experiment Station MAS 00623. Conclusions made are based on work performed by G. Cherian, L. M. Hallberg, Y. Vodovotz, X. J. Chen, E. Vittadini, L. Lo, P. Rao, Y. Kuo, A. Nussinovitch and M. Steffens.

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Chinachoti, P. Characterization of thermomechanical properties in starch and cereal products. Journal of Thermal Analysis 47, 195–213 (1996). https://doi.org/10.1007/BF01982699

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  • DOI: https://doi.org/10.1007/BF01982699

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