EFFECTS OF MOISTURE, SUCROSE, NaCl, AND ARABINOXYLAN ON RELAXATION IN WHEAT DOUGH AS MEASURED BY DMTA

REFERENCES

• Zeleznak , K. J. and Hoseney , R. C. 1987 . The Glass Transition in Starch . Cereal Chem. , 64 ( 2 ) : 121 – 124 .
   Web of Science ®Google Scholar
• Kalichevsky , M. T. , Jaroszkiewicz , E. M. , Ablett , S. , Blanshard , J. M.V. and Lillford , P. J. 1992 . The Glass Transition of Amylopectin Measured by DSC, DMTA and NMR . Carbohydr. Polym. , 18 : 77 – 88 .
   Web of Science ®Google Scholar
• Kalichevsky , M. T. and Blashard , J. M.V. 1993 . The Effect of Fructose and Water on the Glass Transition of Amylopectin . Carbohydr. Polym. , 20 : 107 – 113 .
   Web of Science ®Google Scholar
• De Graaf , E. M. , Madeka , H. , Cocero , A. M. and Kokini , J. L. 1993 . Determination of the Effect of Moisture on Gliadin Glass Transition using Mechanical Spectrometry and Differential Scanning Calorimetry . Biotechnol. Prog. , 9 : 210 – 213 .
   Web of Science ®Google Scholar
• Kalichevsky , M. T. , Jaroszkiewicz , E. M. and Blanshard , J. M.V. 1992 . Glass Transition of Gluten. 1: Gluten and Gluten-sugar Mixtures . Int. J. Biol. Macromol. , 14 : 257 – 266 .
   PubMed Web of Science ®Google Scholar
• Noel , T. R. , Parker , R. , Ring , S. G. and Tatham , A. S. 1995 . The Glass-transition Behaviour of Wheat Gluten Proteins . Int. J. Biol. Macromol. , 17 ( 2 ) : 81 – 85 .
   Web of Science ®Google Scholar
• Cherian , G. , Gennadios , A. , Weller , C. and Chinachoti , P. 1995 . Thermomechanical Behavior of Wheat Gluten Films: Effect of Sucrose, Glycerin, and Sorbitol . Cereal Chem. , 72 ( 1 ) : 1 – 6 .
   Google Scholar
• Laaksonen , T. J. and Roos , Y. H. 2000 . Thermal, Dynamic-mechanical, and Dielectric Analysis of Phase and State Transitions of Frozen Wheat Doughs . J. Cereal Sci. , 3 ( 2 ) : 281 – 292 .
   Google Scholar
• Laaksonen , T. J. and Roos , Y. H. 2001 . Thermal and Dynamic-mechanical Analysis of Transitions of Frozen Wheat Doughs with Sucrose, NaCl, Ascorbic Acid, and Their Mixtures . Int. J. Food Prop. , 4 ( 2 ) : 25 – 35 .
   Google Scholar
• Wetton , R. E. 1986 . “ Dynamic Mechanical Thermal Analysis of Polymers and Related Systems ” . In Developments in Polymer Characteristics Edited by: Dawkins , J. V. Vol. 5 , 179 – 222 . New York : Elsevier Applied Science .
   Google Scholar
• Rotter , G. and Ishida , H. 1992 . Dynamic Mechanical Analysis of the Glass Transition. Curve Resolving Applied to Polymers . Macromolecules , 25 : 2170 – 2176 .
   Web of Science ®Google Scholar
• Kalichevsky , M. T. and Blashard , J. M.V. 1992 . A Study of the Effect of Water on the Glass Transition of 1:1 Mixtures of Amylopectin, Casein and Gluten using DSC and DMTS . Carbohydr. Polym. , 19 : 271 – 278 .
   Web of Science ®Google Scholar
• Nicholls , R. J. , Appelqvist , I. A.M. , Davies , A. P. , Ingman , S. J. and Lillford , P. J. 1995 . Glass Transition and the Fracture Behaviour of Gluten and Starches within the Glassy State . J. Cereal Sci. , 21 : 25 – 36 .
   Web of Science ®Google Scholar
• Vodovotz , Y. and Chinachoti , P. 1996 . Thermal Transitions in Gelatinized Wheat Starch at Different Moisture Contents by Dynamic Mechanical Analysis . J. Food Sci. , 61 ( 5 ) : 932 – 941 .
   Web of Science ®Google Scholar
• Nikolaidis , A. and Labuza , T. P. 1996 . Use of Mechanical Thermal Analysis (DMTA): Glass Transition of a Cracker and its Dough . J. Thermal Anal. , 47 : 1315 – 1328 .
   Google Scholar
• Räsänen , J. , Blanshard , J. M.V. , Mitchell , J. R. , Derbyshire , W. and Autio , K. 1998 . Properties of Frozen Wheat Doughs at Subzero Temperatures . J. Cereal Sci. , 28 : 1 – 14 .
   Web of Science ®Google Scholar
• Ma , C. Y. , Harwalker , V. R. and Maurice , T. J. 1990 . “ Instrumentation and Techniques of Thermal Analysis in Food Research ” . In Thermal Analysis of Food Edited by: Harwalker , V. R. and Ma , C. Y. 1 – 15 . New York : Elsevier Applied Science .
   Google Scholar
• Herrington , T. M. and Branfield , A. C. 1984 . Physico-chemical Studies on Sugar Glasses. II. Glass Transition Temperature . J. Food Technol. , 19 : 427 – 435 .
   Google Scholar
• Karel , M. 1985 . “ Effects of Water Activity and Water Content on Mobility of Food Components, and their Effects on Phase Transitions in Food Systems ” . In Properties of Water in Foods, ISOPOW 3 Edited by: Simatos , D. and Multon , J. L. 153 – 169 . Netherlands : Martinus Nijhoff Publishers .
   Google Scholar
• Roos , Y. H. 1987 . Effect of Moisture on the Thermal Behavior of Strawberries Studied using Differential Scanning Calorimetry . J. Food Sci. , 52 : 146 – 149 .
   Web of Science ®Google Scholar
• Levine , H. and Slade , L. 1988 . “ Water as a Plasticizer: Physico-chemical Aspects of Low-moisture Polymeric Systems ” . In Water Science Reviews, Water Dynamics Edited by: Franks , F. Vol. 3 , 79 – 185 . England : Cambridge University Press .
   Google Scholar
• Roos , Y. H. and Karel , M. 1990 . Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated Materials . Biotechnol. Prog. , 6 : 159 – 163 .
   Web of Science ®Google Scholar
• Hallberg , L. M. and Chinachoti , P. 1992 . Dynamic Mechanical Analysis for Glass Transitions in Long Shelf-life Bread . J. Food Sci. , 57 ( 5 ) : 1201–1204 – 1229 .
   Google Scholar
• Nikolaidis , A. and Labuza , T. P. 1996 . Glass Transition State Diagram of a Baked Cracker and its Relationship to Gluten . J. Food Sci. , 61 ( 4 ) : 803 – 806 .
   Google Scholar
• Fan , J. , Mitchell , J. R. and Blanshard , J. V.M. 1996 . The Effect of Sugars on the Extrusion of Maize Grits: II. Starch Conversion . Int. J. Food Sci. Technol. , 31 : 67 – 76 .
   Web of Science ®Google Scholar
• Papageorgiou , M. , Kasapis , R. K. and Richardson , R. K. 1994 . Glassy State Phenomena in Gellan-sucrose-corn Syrup Mixtures . Carbohydr. Polym. , 25 : 101 – 109 .
   Google Scholar
• James , D. B. , Wetton , R. E. and Brown , D. S. 1979 . Polyether-metal Salt Complexes: 1. The Elevation of the Glass Transition Temperature of Polyethers by Metal Salts . Polymer , 20 : 187 – 195 .
   Google Scholar
• Cowie , J. M.G. and Martin , A. C.S. 1987 . Ionic Conductivities and Glass Transition Temperatures in Poly(vinyl methyl ether)-salt mixtures . Polym. Bull. , 17 : 113 – 117 .
   Google Scholar
• Olsen , I. I. and Koksbang , R. 1996 . A Temperature Study of the Ionic Conductivity of a Hybrid Polymer Electrolyte . J. Electrochem. Soc. , 143 ( 2 ) : 570 – 574 .
   Google Scholar
• Kulp , K. 1968 . Pentosans of Wheat Endosperm . Cereal Sci. Today , 13 ( 11 ) : 414–417 – 426 .
   Google Scholar
• D'Appolonia , B. L. 1971 . Role of Pentosans in Bread and Dough. A Review . Bakers Dig. , 12 : 20 – 23 .
   Google Scholar
• Hoseney , R. C. 1984 . Functional Properties of Pentosans in Baked Foods . Food Technol. , 1 : 114 – 117 .
   Google Scholar
• Jelaca , S. L. and Hlynka , I. 1971 . Water-binding Capacity of Wheat Flour Crude Pentosans and their Relation to Mixing Characteristics of Dough . Cereal Chem. , 48 : 211 – 222 .
   Web of Science ®Google Scholar
• Kim , S. K. and D'Appolonia , B. L. 1977 . Bread Staling Studies. III. Effect of Pentosans on Dough, Bread, and Bread Staling Rate . Cereal Chem. , 54 ( 2 ) : 225 – 229 .
   Web of Science ®Google Scholar
• Pence , J. W. , Elder , H. A. and Mecham , D. K. 1950 . Preparation of Wheat Flour Pentosans for use in Reconstituted Doughs . Cereal Chem. , 27 : 60 – 66 .
   Google Scholar
• Hoseney , R. C. , Finney , K. F. , Shogren , M. D. and Pomeranz , Y. 1969 . Functional (breadmaking) and Biochemical Properties of Wheat Flour Components. II. Role on Water Solubles . Cereal Chem. , 46 : 117 – 125 .
   Web of Science ®Google Scholar
• Jelaca , S. L. and Hlynka , I. 1972 . Effect of Wheat-flour Pentosans in Dough, Gluten, and Bread . Cereal Chem. , 49 : 489 – 495 .
   Web of Science ®Google Scholar
• Michniewicz , J. , Biliaderis , C. G. and Bushuk , W. 1992 . Effect of Added Pentosans on Some Properties of Wheat Bread . Food Chem. , 43 : 251 – 257 .
   Web of Science ®Google Scholar
• Jankiewicz , M. and Michniewicz , J. 1987 . The Effect of Soluble Pentosans Isolated from Rye Grain on Staling of Bread . Food Chem. , 25 : 241 – 249 .
   Web of Science ®Google Scholar
• Greenspan , L. 1977 . Humidity Fixed Points of Binary Saturated Aqueous Solutions . J. Res. Natl. Bur. Stand., Sect. A , 81A : 89 – 96 .
   Google Scholar
• Resnik , S. L. and Chirife , J. 1988 . Proposed Theoretical Water Activity Values at Various Temperatures for Selected Solutions to be Used as Reference Sources in the Range of Microbial Growth . J. Food Prot. , 51 : 419 – 423 .
   PubMed Web of Science ®Google Scholar
• Sperling , L. H. 1992 . Introduction to Physical Polymer Science 594 USA : John Wiley & Sons, Inc. .
   Google Scholar
• Kalichevsky , M. T. , Blanshard , J. M.V. and Marsh , R. D.L. 1992 . “ Applications of Mechanical Spectroscopy to the Study of Glassy Biopolymers and Related Systems ” . In The Glassy State in Foods Edited by: Blanshard , J. M.V. and Lillford , P. J. 133 – 156 . Loughborough, , UK : Nottingham University Press .
   Google Scholar
• Laaksonen , T. J. and Roos , Y. H. 2001 . Dielectric Relaxations of Frozen Wheat Doughs Containing Sucrose, NaCl, Ascorbic Acid, and their Mixtures . J. Cereal Sci. , 33 : 331 – 340 .
   Web of Science ®Google Scholar
• Levine , H. and Slade , L. 1990 . “ Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products ” . In Dough Rheology and Baked Product Texture Edited by: Faridi , H. and Faubion , J. M. 157 – 330 . New York : Van Nostrand Reinhold .
   Google Scholar
• Hoseney , R. C. , Zeleznak , K. and Lai , C. S. 1986 . Wheat Gluten: A Glassy Polymer . Cereal Chem. , 63 ( 3 ) : 285 – 286 .
   Google Scholar
• Georget , D. M.R. and Smith , A. C. 1996 . The Effects of Sugars on the Mechanical Properties of Processed Cereals . J. Thermal Anal. , 47 : 1377 – 1389 .
   Google Scholar
• Levine , H. and Slade , L. 1988 . Thermomechanical Properties of Small-carbohydrate-water Glasses and “Rubbers” . J. Chem. Soc., Faraday Trans. , 84 ( 8 ) : 2619 – 2633 .
   Google Scholar
• Slade , L. and Levine , H. 1988 . Non-equilibrium Behavior of Small Carbohydrate-water Systems . Pure Appl. Chem. , 60 ( 12 ) : 1841 – 1864 .
   Google Scholar