Data di Pubblicazione:
2005
Citazione:
Water properties in wheat flour dough II : classical and knudsen thermogravimetry approach / D. Fessas, A. Schiraldi. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 90:1-2(2005), pp. 61-68.
Abstract:
Thermo-Gravimetric Analysis (TGA) investigations suggest that water in a wheat flour dough is partitioned in various states
related to the different disperse phases of the system. Classical TGA results indicate the gross water partition at the macroscopic
level, while Knudsen TGA investigations, that allow evaluation of the relative humidity of the dough at room temperature, suggest
the involvement of water in the structure of the dough at a supra-molecular level. The overall moisture content, the mechanical
stresses and the presence of extra non-starch polysaccharides and/or soluble proteins, can affect this partition, either promoting
water displacements across the inter-phases, or modifying the supra-molecular structure of the system. The investigations, extended
to bread crumb during ageing, indicate that water undergoes displacements and forms stronger links with the components of the
aged crumb with a kinetic law that can be influenced by the presence of extra non-starch polysaccharides
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Water, Thermogravimetry, Knudsen
Elenco autori:
D. Fessas, A. Schiraldi
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