Effects of moisture, sucrose, NaCl, and arabinoxylan on relaxation in wheat dough as measured by DMTA

International Journal of Food Properties

Volumn 4, Issue 2, 2001, Pages 311-325

  Laaksonen, Tommi J ^a,b   Labuza, Theodore P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

DMTA; Glass transition; Wheat dough

Indexed keywords

EID: 0035388025     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-100105196     Document Type: Article

References (49)

1. Zeleznak, K.J.; Hoseney, R.C. The Glass Transition in Starch. Cereal Chem. 1987, 64 (2), 121-124.
2. Kalichevsky, M.T.; Jaroszkiewicz, E.M.; Ablett, S.; Blanshard, J.M.V.; Lillford, P.J. The Glass Transition of Amylopectin Measured by DSC, DMTA and NMR. Carbohydr. Polym. 1992, 18, 77-88.
3. Kalichevsky, M.T.; Blashard, J.M.V. The Effect of Fructose and Water on the Glass Transition of Amylopectin. Carbohydr. Polym. 1993, 20, 107-113.
4. De Graaf, E.M.; Madeka, H.; Cocero, A.M.; Kokini, J.L. Determination of the Effect of Moisture on Gliadin Glass Transition using Mechanical Spectrometry and Differential Scanning Calorimetry. Biotechnol. Prog. 1993, 9, 210-213.
5. Kalichevsky, M.T.; Jaroszkiewicz, E.M.; Blanshard, J.M.V. Glass Transition of Gluten. 1: Gluten and Gluten-sugar Mixtures. Int. J. Biol. Macromol. 1992, 14, 257-266.
6. Noel, T.R.; Parker, R.; Ring, S.G.; Tatham, A.S. The Glass-transition Behaviour of Wheat Gluten Proteins. Int. J. Biol. Macromol. 1995, 17 (2), 81-85.
7. Cherian, G.; Gennadios, A.; Weller, C.; Chinachoti, P. Thermomechanical Behavior of Wheat Gluten Films: Effect of Sucrose, Glycerin, and Sorbitol. Cereal Chem. 1995, 72 (1), 1-6.
8. Laaksonen, T.J.; Roos, Y.H. Thermal, Dynamic-mechanical, and Dielectric Analysis of Phase and State Transitions of Frozen Wheat Doughs. J. Cereal Sci. 2000, 3 (2), 281-292.
9. Laaksonen, T.J.; Roos, Y.H. Thermal and Dynamic-Mechanical Properties of Frozen Wheat Doughs with Added Sucrose, NaCl, Ascorbic Acid, and Their Mixtures. Int. J. Food Prop. 2001, 4 (2), 25-35.
10. Wetton, R.E. Dynamic Mechanical Thermal Analysis of Polymers and Related Systems. In Developments in Polymer Characteristics. 5.; Dawkins, J.V., Ed.; Elsevier Applied Science: New York, 1986; 179-222.
11. Rotter, G.; Ishida, H. Dynamic Mechanical Analysis of the Glass Transition. Curve Resolving Applied to Polymers. Macromolecules 1992, 25, 2170-2176.
12. Kalichevsky, M.T.; Blashard, J.M.V. A Study of the Effect of Water on the Glass Transition of 1:1 Mixtures of Amylopectin, Casein and Gluten using DSC and DMTS. Carbohydr. Polym. 1992, 19, 271-278.
13. Nicholls, R.J.; Appelqvist, I.A.M.; Davies, A.P.; Ingman, S.J.; Lillford, P.J. Glass Transition and the Fracture Behaviour of Gluten and Starches within the Glassy State. J. Cereal Sci. 1995, 21, 25-36.
14. Vodovotz, Y.; Chinachoti, P. Thermal Transitions in Gelatinized Wheat Starch at Different Moisture Contents by Dynamic Mechanical Analysis. J. Food Sci. 1996, 61 (5), 932-941.
15. Nikolaidis, A.; Labuza, T.P. Use of Mechanical Thermal Analysis (DMTA): Glass Transition of a Cracker and its Dough. J. Thermal Anal. 1996, 47, 1315-1328.
16. Räsänen, J.; Blanshard, J.M.V.; Mitchell, J.R.; Derbyshire, W.; Autio, K. Properties of Frozen Wheat Doughs at Subzero Temperatures. J. Cereal Sci. 1998, 28, 1-14.
17. Ma, C.Y.; Harwalker, V.R.; Maurice, T.J. Instrumentation and Techniques of Thermal Analysis in Food Research. In Thermal Analysis of Food; Harwalker, V.R.; Ma, C.Y., Eds.; Elsevier Applied Science: New York, 1990; 1-15.
18. Herrington, T.M.; Branfield, A.C. Physico-chemical Studies on Sugar Glasses. II. Glass Transition Temperature. J. Food Technol. 1984, 19, 427-435.
19. Karel, M. Effects of Water Activity and Water Content on Mobility of Food Components, and their Effects on Phase Transitions in Food Systems. In Properties of Water in Foods, ISOPOW 3; Simatos, D.; Multon, J.L., Eds.; Martinus Nijhoff Publishers: Netherlands, 1985; 153-169.
20. Roos, Y.H. Effect of Moisture on the Thermal Behavior of Strawberries Studied using Differential Scanning Calorimetry. J. Food Sci. 1987, 52, 146-149.
21. Levine, H.; Slade, L. Water as a Plasticizer: Physico-chemical Aspects of Low-moisture Polymeric Systems. In Water Science Reviews, Vol 3. Water Dynamics; Franks, F., Ed.; Cambridge University Press: England, 1988; 79-185.
22. Roos, Y.H.; Karel, M. Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated Materials. Biotechnol. Prog. 1990, 6, 159-163.
23. Hallberg, L.M.; Chinachoti, P. Dynamic Mechanical Analysis for Glass Transitions in Long Shelf-life Bread. J. Food Sci. 1992, 57 (5), 1201-1204, 1229.
24. Nikolaidis, A.; Labuza, T.P. Glass Transition State Diagram of a Baked Cracker and its Relationship to Gluten. J. Food Sci. 1996, 61 (4), 803-806.
25. Fan, J.; Mitchell, J.R.; Blanshard, J.V.M. The Effect of Sugars on the Extrusion of Maize Grits: II. Starch Conversion. Int. J. Food Sci. Technol. 1996, 31, 67-76.
26. Papageorgiou, M.; Kasapis, R.K.; Richardson, R.K. Glassy State Phenomena in Gellan-sucrose-corn Syrup Mixtures. Carbohydr. Polym. 1994, 25, 101-109.
27. James, D.B.; Wetton, R.E.; Brown, D.S. Polyether-metal Salt Complexes: 1. The Elevation of the Glass Transition Temperature of Polyethers by Metal Salts. Polymer 1979, 20, 187-195.
28. Cowie, J.M.G.; Martin, A.C.S. Ionic Conductivities and Glass Transition Temperatures in Poly(vinyl methyl ether)-salt Mixtures. Polym. Bull. 1987, 17, 113-117.
29. Olsen, I.I.; Koksbang, R. A Temperature Study of the Ionic Conductivity of a Hybrid Polymer Electrolyte. J. Electrochem. Soc. 1996, 143 (2), 570-574.
30. Kulp, K. Pentosans of Wheat Endosperm. Cereal Sci. Today 1968, 13 (11), 414-417, 426.
31. D'Appolonia, B.L. Role of Pentosans in Bread and Dough. A Review. Bakers Dig. 1971, 72, 20-23.
32. Hoseney, R.C. Functional Properties of Pentosans in Baked Foods. Food Technol. 1984, 1, 114-117.
33. Jelaca, S.L.; Hlynka, I. Water-binding Capacity of Wheat Flour Crude Pentosans and their Relation to Mixing Characteristics of Dough. Cereal Chem. 1971, 45, 211-222.
34. Kim, S.K.; D'Appolonia, B.L. Bread Staling Studies. III. Effect of Pentosans on Dough, Bread, and Bread Staling Rate. Cereal Chem. 1977, 54 (2), 225-229.
35. Pence, J.W.; Elder, H.A.; Mecham, D.K. Preparation of Wheat Flour Pentosans for use in Reconstituted Doughs. Cereal Chem. 1950, 27, 60-66.
36. Hoseney, R.C.; Finney, K.F.; Shogren, M.D.; Pomeranz, Y. Functional (breadmaking) and Biochemical Properties of Wheat Flour Components. II. Role on Water Solubles. Cereal Chem. 1969, 46, 117-125.
37. Jelaca, S.L.; Hlynka, I. Effect of Wheat-flour Pentosans in Dough, Gluten, and Bread. Cereal Chem. 1972, 49, 489-495.
38. Michniewicz, J.; Biliaderis, C.G.; Bushuk, W. Effect of Added Pentosans on Some Properties of Wheat Bread. Food Chem. 1992, 43, 251-257.
39. Jankiewicz, M.; Michniewicz, J. The Effect of Soluble Pentosans Isolated from Rye Grain on Staling of Bread. Food Chem. 1987, 25, 241-249.
40. Greenspan, L. Humidity Fixed Points of Binary Saturated Aqueous Solutions. J. Res. Natl. Bur. Stand., Sect. A 1977, 81A, 89-96.
41. Resnik, S.L.; Chirife, J. Proposed Theoretical Water Activity Values at Various Temperatures for Selected Solutions to be used as Reference Sources in the Range of Microbial Growth. J. Food Prot. 1988, 51, 419-423.
42. Sperling, L.H. Introduction to Physical Polymer Science; John Wiley & Sons, Inc.: USA, 1992; 594 pp.
43. Kalichevsky, M.T.; Blanshard, J.M.V.; Marsh, R.D.L. Applications of Mechanical Spectroscopy to the Study of Glassy Biopolymers and Related Systems. In The Glassy State in Foods; Blanshard, J.M.V.; Lillford, P.J., Eds.; Nottingham University Press: Loughborough, UK, 1992; 133-156.
44. Laaksonen, T.J.; Roos, Y.H. Dielectric Relaxations of Frozen Wheat Doughs Containing Sucrose, NaCl, Ascorbic Acid, and their Mixtures. J. Cereal Sci. 2001, 33, 331-340.
45. Levine, H.; Slade, L. Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products. In Dough Rheology and Baked Product Texture; Faridi, H.; Faubion, J.M., Eds.; Van Nostrand Reinhold: New York, 1990; 157-330.
46. Hoseney, R.C.; Zeleznak, K.; Lai, C.S. Wheat Gluten: A Glassy Polymer. Cereal Chem. 1986, 63 (3), 285-286.
47. Georget, D.M.R.; Smith, A.C. The Effects of Sugars on the Mechanical Properties of Processed Cereals. J. Thermal Anal. 1996, 47, 1377-1389.
48. Levine, H.; Slade, L. Thermomechanical Properties of Small-Carbohydrate-water Glasses and "Rubbers". J. Chem. Soc., Faraday Trans. 1988, 84 (8), 2619-2633.
49. Slade, L.; Levine, H. Non-equilibrium Behavior of Small Carbohydrate-water Systems. Pure Appl. Chem. 1988, 60 (12), 1841-1864.