Texture of glassy corn cakes as a function of moisture content

被引：22

作者：

Li, Y ^{[1
]}

Kloeppel, KM ^{[1
]}

Hsieh, F ^{[1
]}

机构：

[1] Univ Missouri, Dept Biol & Agr Engn, Columbia, MO 65211 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

glass transition; moisture isotherms; scanning calorimetry; corncake texture;

D O I：

10.1111/j.1365-2621.1998.tb17916.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Glass transition temperatures of yellow and white corn cakes were investigated within the moisture range of 2 to 32% (w/w) using dynamic differential scanning calorimetry. All measurements were conducted at 10 degrees C/min heating rate, 30 sec equilibrium period, and 1 degrees C amplitude. Effects of water plasticization on corn cakes were predicted by the Gordon-Taylor's equation. Moisture sorption isotherms were established using BET and GAB equations. Relationships were found among glass transition temperature, moisture content and cake texture. The loss of crispness of corn cakes occurred within the glassy state. The initial loss of crispness ocurred around monolayer moisture content, and the complete loss of crispness occurred at about 9% moisture with the highest hardness.

引用

页码：869 / 872

页数：4

共 50 条

[31] EFFECTS OF CORN SYRUPS IN LAYER CAKES
KOEPSEL, KM
HOSENEY, RC
CEREAL CHEMISTRY, 1980, 57 (01) : 49 - 53
[32] PROTEIN ENRICHMENT OF COLOMBIAN CORN CAKES
MOTTERN, HH
BUCKLE, TSD
PARDO, C
CEREAL SCIENCE TODAY, 1970, 15 (04): : 108 - &
[33] INFLUENCE OF THRASHING TECHNIQUES, AS A FUNCTION OF MOISTURE CONTENT AND VARIETIES, UPON PHYSICAL CHARACTERISTICS OF CORN GRAINS DEVOTED TO STORAGE
MAQUET, E
ANNALES DE TECHNOLOGIE AGRICOLE, 1973, 22 (03): : 185 - 210
[34] FILTER-PRESSING - AN INVESTIGATION INTO THE CAUSES OF MOISTURE-CONTENT VARIATION IN PRESS-CAKES
BASNETT, D
BRITISH CERAMIC TRANSACTIONS AND JOURNAL, 1989, 88 (03): : 97 - 106
[35] The influence of moisture content and cooking on the screw pressing and prepressing of corn oil from corn germ
Moreau, R.A. (rmoreau@errc.ars.usda.gov), 1600, Springer Verlag, Tiergartenstrasse 17, Heidelberg, D-69121, Germany (82):
[36] The influence of moisture content and cooking on the screw pressing and prepressing of corn oil from corn germ
Moreau, RA
Johnston, DB
Hicks, KB
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2005, 82 (11) : 851 - 854
[37] SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE-CONTENT
VIOLLAZ, P
CHIRIFE, J
IGLESIAS, HA
JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 606 - 608
[38] Optical transparency of paper as a function of moisture content with applications to moisture measurement
Forughil, A. F.
Green, S. I.
Stoeber, B.
REVIEW OF SCIENTIFIC INSTRUMENTS, 2016, 87 (02):
[39] NORMAL AND TRANSGENIC SOYBEANS AS A FUNCTION OF THE MOISTURE CONTENT
Milani, Adhemar P.
Bidoia, Vitor S.
Perecin, Dilermando
ENGENHARIA AGRICOLA, 2009, 29 (04): : 656 - 660
[40] Physical properties of gram as a function of moisture content
Chowdhury, MMI
Sarker, RI
Bala, BK
Hossain, MA
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2001, 4 (02) : 297 - 310

← 1 2 3 4 5 →