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

Autor:	Harry Levine, Martha Wang, James Ievolella, Louise Slade
Rok vydání:	1996
Předmět:	Wheat starch chemistry.chemical_compound Differential scanning calorimetry Materials science Chemical engineering chemistry Moisture Starch Thermal Wheat flour Baked goods Food science
Zdroj:	Journal of Thermal Analysis. 47:1299-1314
ISSN:	1572-8943 0368-4466
DOI:	10.1007/bf01992829
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2b7cbac734632b244d777524b27f0fe6 https://doi.org/10.1007/bf01992829 Zobrazit plný text záznamu Full text from SpringerLink