By Pavinee Chinachoti, Yael Vodovotz
The position of starch, gluten, lipids, water, and different parts in bread staling is a topic of continuous examine utilizing complex analytical methodologies and complex multidisciplinary techniques. major fresh development has been made within the basic figuring out of the occasions resulting in bread staling. Bread Staling offers present wisdom from a physico-chemical standpoint, with the rationale of supplying acceptable how to enhance product shelf-life and to layout new and longer-lasting baked items. The individuals aspect the best way to resolve this nutrients challenge by utilizing polymer technological know-how, fabric study, and molecular spectroscopy, that is a brand new method to strategy a centuries-old challenge. This technique can relief brands in constructing anti-staling formulations for bread and different baked items. The non-traditional parts of analysis provided during this booklet, resembling the glassy-rubbery transition and its relevance to bread staling, offer the most important details for scientists and engineers
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Additional info for Bread Staling
16 © 2001 by CRC Press LLC Independent of the theoretical formulation of glass transition at molecular level, these generalizations can be made about the correlation between the molecular structure of the system and the experimentally determined value of Tg . Experiments must be carried out under suitably controlled conditions, with comparisons between reliable data. The most important generalization from the polymer point of view concerns the local dynamics of the chain (often called flexibility).
The lines are: a) solid-liquid equilibrium line for the solvent; b) glass transition line for the plasticized polymer; c) solid-liquid (equilibrium) line for the crystalline polymer, d) hypothetical line of an immiscibility gap. Note that line c) has been drawn by taking into account the changes predicted by both Flory-Manderkern and Hoffmann-Weeks equations. illustrated previously (the Couchman-Karasz equation). , fast quenching), then the value of the Tg measured would decrease steadily, reaching the final value of the Tg of the pure solvent water at about –135°C.
Reproducible data illustrates how crystal size and melting temperature depend on the experimentally-determined value of the lamellae thickness. The change in size is therefore limited to a onedimensional variable. The Hoffman and Weeks equation correlates the melting temperature with the crystallization temperature,10 recognizing that crystal growth depends on the temperature to which the liquid is cooled below Tm° (undercooling). © 2001 by CRC Press LLC FIGURE 3 Schematic temperature dependence of the thermodynamic functions for a first and a second order transition.