Jh. Jagannath et al., Studies on glass transition temperature during staling of bread containingdifferent monomeric and polymeric additives, J APPL POLY, 71(7), 1999, pp. 1147-1152
Glass transition temperature (T-g) of bread containing different antistalin
g agents and also of bread superquenched and annealed in a DSC cell and out
side, was determined using differential scanning calorimeter (DSC). Increas
e in T-g during the staling of bread correlated with firming as measured by
Instron. Singlet T-g was an indication of miscibility or compatibility of
bread components with each other. The lowest increase in T-g was found in b
read containing propylene glycol (singlet) followed by glycerol (doublet),
maltodextrin (broad), gelatin (singlet), antistaling enzyme (singlet), and
polypropylene glycol (doublet) in the order of increase in T-g. Superquench
ing produced a maximum increase in T-g of bread. (C) 1999 John Wiley & Sons
, Inc.