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

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


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.


Differential Scanning Calorimetry Differential Scanning Calorimetry Analysis Differential Scanning Calorimetry Thermogram Wheat Starch Gelatinization Temperature 
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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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