Formation and distribution of ice upon freezing of different formulations of wheat bread
Artikel i vetenskaplig tidskrift, 2012

The formation and distribution of ice upon the freezing of fresh breadcrumb were investigated using differential scanning calorimetry. Three types of wheat bread containing different amounts of sugar and dietary fiber were measured. Various frozen states were produced through freezing with different cooling rates (0.5, 1, 2, 5, 10, 20 and 30 degrees C/min) to -30 degrees C; they were then analyzed and compared by thawing with the same heating rate (10 degrees C/min) to 20 degrees C. All DSC heating traces exhibited dual endotherms in the temperature range for the melting of ice: The major transition was attributed to the ice formed in the large crumb pores (gas cells) and the minor event, which preceded the major endotherm, was assigned primarily to the ice formed in the nanometer-sized pores within the gluten-starch matrix. The size of ice crystals in the two classes of pores was estimated using the modified Gibbs-Thompson relation. The distributions of ice in these pores depended on the bread compositions. It is concluded that the complex crumb porosity plays an essential role in shaping the activities of water and ice in the breadcrumb.

frozen dough

storage

structuring

Ice

calorimetry

temperatures

proteins

thermoporometry

hydrated gluten networks

microscopy

Bread

baked bread

architecture

Crumb porosity

Freezing

Författare

Guo Chen

SuMo Biomaterials

Chalmers, Teknisk fysik, Kondenserade materiens fysik

Helen Jansson

Chalmers, Teknisk fysik, Kondenserade materiens fysik

K. E. Lustrup

Lantmännen Food R&D

Jan Swenson

Chalmers, Teknisk fysik, Kondenserade materiens fysik

Journal of Cereal Science

0733-5210 (ISSN) 1095-9963 (eISSN)

Vol. 55 3 279-284

Ämneskategorier

Livsmedelsvetenskap

DOI

10.1016/j.jcs.2011.12.008

Mer information

Senast uppdaterat

2018-09-06