Thermoanalytical methods to assess baked product quality

PD RIBOTTA

Madrid, España

Congreso; 13th ICC Cereal and Bread Congress Cereals in the 21st century: present and future.; 2008

ICC

It is critical to understand the structural modifications of the food material resulting from processing and preservation methods to ensure an acceptable product quality. Thermoanalytical analysis is a generic term given to a group of analytical methods which permit to measure the properties or the phase change domain of materials undergoing thermal treatments. Differential scanning calorimetry (DSC) monitors changes in physical or chemical properties of a material as a function of temperature by detecting the heat changes associated with such processes. Dynamic mechanical analysis (DMA) is a thermoanalytical technique that applies a dynamic stress at a given frequency to a sample of known geometry.  Thermo-gravimetric analysis (TGA), measures weight loss as a function of temperature as a material is heated either in an isothermal mode or a controlled heat up ramp. These thermoanalytical techniques have been shown to be particularly well suited for study the changes that take place in baked product at both structural and molecular levels. This paper will review the application of thermoanalytical techniques to study the relationship among the changes in water state, the amylopectin retrogradation, and the breadcrumb mechanical properties.