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Gluten viscoelasticity mechanism

Thermo-mechanical analysis (TMA)26 and DMTA292 have been used to study the viscoelastic properties of bread, a composite two-phase system. The moisture dependence of Tg was similar to that of pure amorphous starch and gluten.242,282 293-295 At the moisture content of bread, water exerts its full plasticization effect on the composite polymer matrix, reducing the effective Tg to about -10° to - 12°C,26,292 well below normal shelf life storage temperatures of this product. [Pg.319]

See other pages where Gluten viscoelasticity mechanism is mentioned: [Pg.89]    [Pg.463]    [Pg.91]    [Pg.137]    [Pg.199]    [Pg.788]    [Pg.463]    [Pg.285]    [Pg.484]    [Pg.61]    [Pg.74]    [Pg.240]    [Pg.340]    [Pg.349]    [Pg.391]    [Pg.844]   
See also in sourсe #XX -- [ Pg.89 , Pg.90 ]



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