Glass transitions in starch, gluten and bread as measured: Dielectric spectroscopy and TMA methods

Journal of Thermal Analysis

Volumn 47, Issue 5, 1996, Pages 1289-1298

  Huang, V T ^b   Haynes, L ^a   Levine, H ^c   Slade, L ^a  

^a Nabisco Inc   (United States)

^b Pillsbury Company   (United States)

^c NONE

Author keywords

Bread; Dielectric spectroscopy; Glass transition; Gluten; Starch; TMA

Indexed keywords

COMPOSITION EFFECTS; ELECTRIC LOSSES; GLASS TRANSITION; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; PERMITTIVITY MEASUREMENT; THERMAL EFFECTS; THERMOANALYSIS; VISCOELASTICITY;

DIELECTRIC SPECTROSCOPY (DS); THERMOMECHANICAL ANALYSIS (TMA);

STARCH;

EID: 0030291595     PISSN: 03684466     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01992828     Document Type: Article

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