Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures

PD RIBOTTA; A LE BAIL

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Springer

Lugar: Alemania; Año: 2007 vol. 224 p. 519 - 524

1438-2377

The aim of this study was to examine the effects of different additives, ascorbic acid, α-amylase, protease, hemicellulase, gluten, and gum guar, on thermomechanical dough properties at sub-freezing temperatures as measured by differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMA). The DSC thermograms showed that dough with a combination of ascorbic acid and hemicellulase had greater amount of water unable to crystallize and a lower co-operativity in ice-melting transition, indicating more polymer?water interactions. DMA studies permitted identification of three peaks, which were related to the ice melting, α-relaxation and β-relaxation. α-transition occurred over a temperature range of ∼40 ◦C and the ascorbic acid and their combination with hemicellulase, amylase, protease and gum guar increased temperature transition. An increment of the matrix viscosity due to higher number of inter- and intramolecular interaction caused by oxidation of gluten proteins (ascorbic acid), and the increment of aggregated solid or generated molecules in the unfrozen phase could explain the increment in this transition.α-amylase, protease, hemicellulase, gluten, and gum guar, on thermomechanical dough properties at sub-freezing temperatures as measured by differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMA). The DSC thermograms showed that dough with a combination of ascorbic acid and hemicellulase had greater amount of water unable to crystallize and a lower co-operativity in ice-melting transition, indicating more polymer?water interactions. DMA studies permitted identification of three peaks, which were related to the ice melting, α-relaxation and β-relaxation. α-transition occurred over a temperature range of ∼40 ◦C and the ascorbic acid and their combination with hemicellulase, amylase, protease and gum guar increased temperature transition. An increment of the matrix viscosity due to higher number of inter- and intramolecular interaction caused by oxidation of gluten proteins (ascorbic acid), and the increment of aggregated solid or generated molecules in the unfrozen phase could explain the increment in this transition.α-relaxation and β-relaxation. α-transition occurred over a temperature range of ∼40 ◦C and the ascorbic acid and their combination with hemicellulase, amylase, protease and gum guar increased temperature transition. An increment of the matrix viscosity due to higher number of inter- and intramolecular interaction caused by oxidation of gluten proteins (ascorbic acid), and the increment of aggregated solid or generated molecules in the unfrozen phase could explain the increment in this transition.β-relaxation. α-transition occurred over a temperature range of ∼40 ◦C and the ascorbic acid and their combination with hemicellulase, amylase, protease and gum guar increased temperature transition. An increment of the matrix viscosity due to higher number of inter- and intramolecular interaction caused by oxidation of gluten proteins (ascorbic acid), and the increment of aggregated solid or generated molecules in the unfrozen phase could explain the increment in this transition.∼40 ◦C and the ascorbic acid and their combination with hemicellulase, amylase, protease and gum guar increased temperature transition. An increment of the matrix viscosity due to higher number of inter- and intramolecular interaction caused by oxidation of gluten proteins (ascorbic acid), and the increment of aggregated solid or generated molecules in the unfrozen phase could explain the increment in this transition.