DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods

  • Louise Slade
  • Harry Levine
  • Martha Wang
  • James Ievolella
Chapter

Abstract

The “food polymer science” approach and its well-known underlying principles [1, 6, 27] represent the foundation of this review. This approach employs “state diagrams” of temperature vs. solute-water composition, both schematically [6] and for real food systems (e.g. sucrose-water in cookie and cracker doughs and baked products [28]), to illustrate the importance of the glassy solid state, the glass transition and water as a plasticizer to the behavior of foods. The texture of baked goods such as cookies, for example, has been understood and explained [6, 14] on the basis of the effects of moisture content and temperature on the mechanical properties (e.g. modulus [29]) of the amorphous structural matrix (glassy solid or viscous/rubbery liquid) of a given product. The thermomechanical glass transition in various cookies and crackers, as a function of product moisture content, has been measured by an Instron three-point-bend testing method [30]. Recently, the development of sensory crispness in cookies during baking has been described, based on measurements of the modulus of elasticity as a function of moisture content [31], using these same concepts. Experimental evidence for the direct relationship among the glass transition temperature (Tg), water plasticization, and sensory crispness has also been reported for sugar-snap cookies [32] and extruded, corn-based product prototypes [33] in recent years.

Keywords

Differential Scanning Calorimetry Differential Scanning Calorimetry Analysis Differential Scanning Calorimetry Thermogram Wheat Starch Gelatinization Temperature 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • Louise Slade
    • 1
  • Harry Levine
    • 1
  • Martha Wang
    • 1
  • James Ievolella
    • 1
  1. 1.Nabisco, Cereal Science GroupEast HanoverUSA

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