DSC ANALYSIS OF STARCH THERMAL-PROPERTIES RELATED TO FUNCTIONALITY INLOW-MOISTURE BAKED GOODS

Authors
SLADE L LEVINE H WANG M IEVOLELLA J
Citation
L. Slade et al., DSC ANALYSIS OF STARCH THERMAL-PROPERTIES RELATED TO FUNCTIONALITY INLOW-MOISTURE BAKED GOODS, Journal of thermal analysis, 47(5), 1996, pp. 1299-1314
Citations number
25
Categorie Soggetti
Chemistry Analytical
Journal title
Journal of thermal analysis → ACNP
ISSN journal
03684466
Volume
47
Issue
5
Year of publication
1996
Pages
1299 - 1314
Database
ISI
SICI code
0368-4466(1996)47:5<1299:DAOSTR>2.0.ZU;2-E
Abstract
We describe an application of DSC as an analytical 'fingerprinting' me thod that has been used to characterize the thermal properties of whea t starch in low-moisture, wheat-flour-based baked products, including cookies, crackers, and pretzels. This use of DSC has enabled us to rel ate starch thermal properties, on the one hand, to starch structure, a nd on the other hand, to starch functionality, in terms of baking perf ormance and finished-product quality.