Effects of moisture, sucrose, NaCl, and arabinoxylan on relaxation in wheat dough as measured by DMTA

The effects of sucrose, NaCl, and arabinoxylan on the alpha -relaxation of wheat doughs with different water contents were investigated using Dynamic Mechanical Thermal Analysis (DMTA). DMTA measurements were made at the heat ing rate of 2 degreesC/min from at least 30 degreesC below the observed ons et of the oc-relaxation (glass transition) to at least 30 degreesC above th e transition. The glass transition temperature, T-g, was taken from the ons et temperature of the decrease in storage modulus (G(')). The frequencies u sed were 0.1, 1, and 5 Hz and amplitude was 16 mum. The storage modulus, G ', showed alpha -relaxation in all doughs with added ingredients. Added ing redients decreased the glass transition temperature of dough. The T-g of do ughs with different ingredients decreased with increasing water content of doughs over the whole a(w) range used (0.113-0.753). Also, the T-g increase d with increasing frequency.