東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Effect of water and water migration ...

Baik, Mooyeol.

FindBook

Google Book

Amazon

博客來

Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling./
作者:	Baik, Mooyeol.
面頁冊數:	181 p.
附註:	Director: Pavinee Chinachoti.
Contained By:	Dissertation Abstracts International62-01B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3000296
ISBN:	0493083421

Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling.
Baik, Mooyeol.

Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling. - 181 p.

Director: Pavinee Chinachoti.

Thesis (Ph.D.)--University of Massachusetts Amherst, 2001.

Effect of water migration on physico-chemical properties of bread during storage was investigated. When breadcrumbs were stored with crust, moisture and aw decreased significantly, whereas for those stored without crust, these properties remained unchanged (no moisture loss from crumb). Addition of glycerol retarded amylopectin recrystallization but increased breadcrumb firmness suggesting that breadcrumb firming in this case was not directly related to amylopectin recrystallization. Biopolymers in bread might be locally dehydrated (osmotic dehydration) in the presence of hygroscopic solutes.

ISBN: 0493083421Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling.
LDR:03612nam 2200313 a 45 001 938645
005 20110512
008 110512s2001 eng d
020 $a 0493083421
035 $a (UnM)AAI3000296
035 $a AAI3000296
040 $a UnM $c UnM
100 1 $a Baik, Mooyeol. $3 1262620
245 1 0 $a Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling.
300 $a 181 p.
500 $a Director: Pavinee Chinachoti.
500 $a Source: Dissertation Abstracts International, Volume: 62-01, Section: B, page: 0009.
502 $a Thesis (Ph.D.)--University of Massachusetts Amherst, 2001.
520 $a Effect of water migration on physico-chemical properties of bread during storage was investigated. When breadcrumbs were stored with crust, moisture and aw decreased significantly, whereas for those stored without crust, these properties remained unchanged (no moisture loss from crumb). Addition of glycerol retarded amylopectin recrystallization but increased breadcrumb firmness suggesting that breadcrumb firming in this case was not directly related to amylopectin recrystallization. Biopolymers in bread might be locally dehydrated (osmotic dehydration) in the presence of hygroscopic solutes.
520 $a Stress-strain curves showed the typical sigmoidal shape described by three-parameter empirical model with C1, C2, and C3 representing scale factor, prominence of the shoulder and densification level, respectively. C1 correlated well (r<super> 2</super> = 0.96) with firmness, whereas recoverable work decreased over the first 3 days of storage but did not show the effect of glycerol and crumb moisture loss effect.
520 $a The self-diffusion coefficient (D) of water (by PFG-NMR) in fresh breadcrumbs increased with increasing glycerol content at the same moisture content suggesting an increased water partitioning with glycerol as compared to a starch and gluten matrix and more water was free to diffuse. Although dependent on moisture, the diffusion coefficient did not proportionally change with moisture content during storage suggesting other factors (water-biopolymer interactions, geometry, restricted diffusion in complex domains etc.) might be related.
520 $a <super>13</super>C CP/MAS NMR peak intensity indicating relative amount of <super>13</super>C solids was found to increase with increasing storage time in all cases. A lower <super>13</super>C CP/MAS NMR peak intensity was observed in breadcrumb stored without crust than that of breadcrumb stored with crust at given glycerol content because less disordered-to-ordered chain rearrangement occurred. This confirmed that an amylopectin ordered structure (observed by DSC) was formed contributing to rigid crystalline solids (<super> 13</super>C CP/MAS NMR).
520 $a Data confirmed that the hardening effect of added glycerol during storage was unrelated with the amylopectin recrystallization. Therefore, the hardening of bread during storage in this case was related to other changes such as local dehydration and stiffening of the amorphous domains. Future investigation is warranted on the molecular origins of these changes. This could lead to further development in engineering physical properties of many bakery products.
590 $a School code: 0118.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a University of Massachusetts Amherst. $3 1019433
773 0 $t Dissertation Abstracts International $g 62-01B.
790 $a 0118
790 1 0 $a Chinachoti, Pavinee, $e advisor
791 $a Ph.D.
792 $a 2001
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3000296