Formation and distribution of ice upon freezing of different formulations of wheat bread

Chen, Guo,1969Chalmers tekniska högskola,Chalmers University of Technology (författare)

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.

LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
structuring
calorimetry
baked bread
hydrated gluten networks
Ice
thermoporometry
Bread
temperatures
Freezing
storage
proteins
frozen dough
architecture
Crumb porosity
microscopy

Jansson, Helen,1964Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)gu96heja (författare)
Lustrup, K. E.Lantmännen Food R&D (författare)
Swenson, Jan,1966Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)f5xjs (författare)
Chalmers tekniska högskolaLantmännen Food R&D (creator_code:org_t)

Ingår i:Journal of Cereal Science: Elsevier BV55:3, s. 279-2841095-99630733-5210

Av författaren/redakt...: Chen, Guo, 1969; Jansson, Helen, ...; Lustrup, K. E.; Swenson, Jan, 19 ...

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