Abstract
Water states and displacements can be investigated with thermogravimetry (TG) either in its classical or in the Knudsen version (where standard pans are replaced with Knudsen cells). The case of wheat flour dough is considered in various steps of bread making, namely, mixing, proofing, baking, staling. The split of DTG signals into various components (gaussian functions) support the assumption that the overall dough water is partitioned into various fractions. Few comments are devoted to water displacements during freezing.
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Schiraldi, A., Fessas, D. Classical and knudsen thermogravimetry to check states and displacements of water in food systems. Journal of Thermal Analysis and Calorimetry 71, 225–235 (2003). https://doi.org/10.1023/A:1022290922801
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DOI: https://doi.org/10.1023/A:1022290922801