Physical ageing of wheat flour-based confectionery wafers

被引：21
|
作者：
Livings, SJ
Breach, C
Donald, AM
Smith, AC
机构：
[1] Univ Cambridge, Cavendish Lab, Cambridge CB3 0HE, England
[2] Inst Food Res, Norwich Lab, Norwich NR4 7UA, Norfolk, England
来源：
CARBOHYDRATE POLYMERS | 1997年 / 34卷 / 04期
关键词：
D O I：
10.1016/S0144-8617(97)00126-4
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of ageing wheat flour-based wafers below their glass transition temperature has been studied by DSC, X-ray and infrared methods. It is found that a new peak develops well below T(g) during the ageing process, and the temperature of this peak depends on the storage conditions. Analysis of the time development of the enthalpy change and peak position associated with this new peak support the view that its origin lies in enthalpy relaxation. However, it appears from the X-ray and IR observations that a specific molecular arrangement is associated with the relaxation process; within the starch component the formation of small ordered single helical domains occurs. (C) 1998 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：347 / 355
页数：9
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