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Physico-chemical and molecular chara...

Lodi, Alessia.

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Physico-chemical and molecular characterization of soy bread containing almond.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Physico-chemical and molecular characterization of soy bread containing almond./
作者:	Lodi, Alessia.
面頁冊數:	194 p.
附註:	Adviser: Yael Vodovotz.
Contained By:	Dissertation Abstracts International67-08B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3230901
ISBN:	9780542823329

Physico-chemical and molecular characterization of soy bread containing almond.
Lodi, Alessia.

Physico-chemical and molecular characterization of soy bread containing almond. - 194 p.

Adviser: Yael Vodovotz.

Thesis (Ph.D.)--The Ohio State University, 2006.

Additionally, water and other components of the bread matrix were characterized in fresh and stored samples using a variety of thermal and magnetic resonance based techniques.

ISBN: 9780542823329Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Physico-chemical and molecular characterization of soy bread containing almond.
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245 1 0 $a Physico-chemical and molecular characterization of soy bread containing almond.
300 $a 194 p.
500 $a Adviser: Yael Vodovotz.
500 $a Source: Dissertation Abstracts International, Volume: 67-08, Section: B, page: 4172.
502 $a Thesis (Ph.D.)--The Ohio State University, 2006.
520 $a Additionally, water and other components of the bread matrix were characterized in fresh and stored samples using a variety of thermal and magnetic resonance based techniques.
520 $a Physical properties of soy breads with and without almond were compared to determine changes in loaf quality as they relate to consumer acceptability. Loaf specific volume (measured using rapeseeds displacement and Tex-Vol), firmness (Instron), air cells size distribution (C-Cell) and moisture content (vacuum oven and thermogravimetric analysis) depicted an overall loaf quality improvement upon addition of almond to soy bread.
520 $a Three different water populations, bound with varying strength to the solid bread matrix were identified and quantified using thermogravimetric analysis (TGA). The most easily removed water molecules were found to bind stronger to the matrix during storage, as is usually expected in bread products. This water population increased during storage as was seen also by the increase in the amount of "freezable" water, measured using differential scanning calorimetry (DSC), in the almond containing soy bread. DSC also indicated that the starch components (i.e. amylopectin and amylose) behavior was the same regardless of the presence of almond in the formulation, indicating that the almond addition did not affect these compounds. No significant differences were found in the increase of the solid matrix rigidity during storage, as probed by cross-relaxation spectroscopy, during storage.
520 $a Mobility and distribution of water were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). Distribution of water was found to be very homogeneous throughout the loaves and only minor moisture migration from the crumb towards the crust was observed. During storage the mobility of water in both the soy bread variants decreased in the early stages of the storage study (before day 3), indicating progressive strengthening of water molecules binding to the bread matrix. Lipid mobility (NMR) was much higher in fresh soy bread with almond and decreased appreciably only after 3 days of storage. This may indicate the importance of lipids as plasticizers of the bread matrix later during storage, as compared to water.
520 $a Changes in isoflavone profile during production and storage of soy bread containing almond were also investigated. Bread production affected the isoflavone profile by increasing the amount of unconjugated beta-glucosides and aglycones. No significant changes in the isoflavone profile were found during storage for either bread.
520 $a These results showed that addition of almonds to soy bread improved the physical properties and water mobility and distribution that may lead to greater stability during storage. Additionally, alteration of the isoflavone profile of the soy bread upon almond addition may improve the absorption of these phytochemicals.
590 $a School code: 0168.
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