DSC analysis of starch thermal properties related to functionality in low-moisture baked goods

被引:20
作者
Slade, L [1 ]
Levine, H [1 ]
Wang, M [1 ]
Ievolella, J [1 ]
机构
[1] NABISCO FOODS GRP,FUNDAMENTAL SCI DEPT,E HANOVER,NJ 07936
来源
JOURNAL OF THERMAL ANALYSIS | 1996年 / 47卷 / 05期
关键词
baked goods; cookies; crackers; DSC; pretzels; starch;
D O I
10.1007/BF01992829
中图分类号
O414.1 [热力学];
学科分类号
摘要
We describe an application of DSC as an analytical 'fingerprinting' method that has been used to characterize the thermal properties of wheat starch in low-moisture, wheat-flour-based baked products, including cookies, crackers, and pretzels. This use of DSC has enabled us to relate starch thermal properties, on the one hand, to starch structure, and on the other hand, to starch functionality, in terms of baking performance and finished-product quality.
引用
收藏
页码:1299 / 1314
页数:16
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