Characterization of thermomechanical properties in starch and cereal products

被引：8

作者：

Chinachoti, P

机构：

[1] Department of Food Science, University of Massachusetts, Amherst

来源：

JOURNAL OF THERMAL ANALYSIS | 1996年 / 47卷 / 01期

关键词：

DMA; DSC; rheological impacts; thermomechanical properties;

D O I：

10.1007/BF01982699

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Thermomechanical properties of bread components can be used to characterize various events that have direct rheological impacts. The objective is to observe changes that occur during staling and toughening of a bread or similar products. In this article, characterization of bread polymers, starch and gluten, were examined by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA).

引用

页码：195 / 213

页数：19

共 16 条

[1]

CHERIAN G, UNPUB CERAL CHEM

[2] DYNAMIC MECHANICAL ANALYSIS FOR GLASS TRANSITIONS IN LONG SHELF-LIFE BREAD [J].