CHARACTERIZATION OF THERMOMECHANICAL PROPERTIES IN STARCH AND CEREAL PRODUCTS

Authors
CHINACHOTI P
Citation
P. Chinachoti, CHARACTERIZATION OF THERMOMECHANICAL PROPERTIES IN STARCH AND CEREAL PRODUCTS, Journal of thermal analysis, 47(1), 1996, pp. 195-213
Citations number
16
Categorie Soggetti
Chemistry Analytical
Journal title
Journal of thermal analysis → ACNP
ISSN journal
03684466
Volume
47
Issue
1
Year of publication
1996
Pages
195 - 213
Database
ISI
SICI code
0368-4466(1996)47:1<195:COTPIS>2.0.ZU;2-W
Abstract
Thermomechanical properties of bread components can be used to charact erize various events that have direct rheological impacts. The objecti ve 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 c alorimetry (DSC) and dynamic mechanical analysis (DMA).