Dynamic mechanical thermal analysis of chapati and phulka (Indian unleavened bread)

被引：12

作者：

Jagannath, JH ^{[1
]}

Jayaraman, KS ^{[1
]}

Arya, SS ^{[1
]}

机构：

[1] Def Food Res Lab, Mysore 570011, Karnataka, India

来源：

FOOD CHEMISTRY | 1999年 / 64卷 / 04期

关键词：

D O I：

10.1016/S0308-8146(98)00103-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Class transition temperature (Tg) and relaxation phenomena (alpha) of bread, chapati, phulka and phulka containing different anti-staling (A/S) additives such as glycerol, propylene glycol, maltodextrin, and anti-staling enzyme were determined using Dynamic Mechanical Thermal Analysis (DMTA). alpha-Transition which depends upon order of fall in modulus (FE1), span (sigma) and peak amplitude (A(t)) of tan delta transition and Tg was drastically affected between bread and phulka, by incorporation of A/S agents in phulka and during its ageing (staling). During ageing Tg and A(t) increased, whereas FE1 and sigma decreased. Phulka containing glycerol, propylene glycol and A/S enzyme gave satisfactory results. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：571 / 576

页数：6

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