Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Food Research International

Volumn 43, Issue 1, 2010, Pages 342-349

  van Nieuwenhuijzen, N H ^a,b   Tromp, R H ^a,c   Mitchell, J R ^d   Primo Martin C ^a   Hamer, R J ^a,e   van Vliet, T ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

^d UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^e TNO   (Netherlands)

Author keywords

Bread crust; Crispness; DSC; Gluten; NMR; PTA; Starch

Indexed keywords

AGEING TIME; AVAILABLE ENERGY; BREAD CRUST; EFFECT OF WATER; FRACTURE PROPAGATION; MAIN COMPONENT; MOLECULAR LEVELS; MOLECULAR MOBILITY; PRESENCE OF WATER; RELATIVE HUMIDITIES; SENSORY DATA; SIDE CHAINS; SMALL COMPONENTS; SOLID MATRIXES; TEMPERATURE MODULATED DIFFERENTIAL SCANNING CALORIMETRY; TEXTURAL PROPERTIES; TRANSITION POINT; WATER ACTIVITY;

ATMOSPHERIC HUMIDITY; DIFFERENTIAL SCANNING CALORIMETRY; ENERGY DISSIPATION; GLASS; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; RESONANCE; STARCH; SUPRAMOLECULAR CHEMISTRY; TRANSITION FLOW; WATER ANALYSIS;

GLASS TRANSITION;

EID: 72149107320     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.10.015     Document Type: Article

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