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Cereal Chem 54:326 - 332.  |  VIEW ARTICLE
Studies of Water Binding by Differential Thermal Analysis. III. Bread Studies Using the Melting Mode.

W. Bushuk and V. K. Mehrotra. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Differential thermal analysis melting thermogram results showed a significant decrease in bound-water content of wheat bread crumb with post-baking storage time. The rate of decrease was slowed down by including fat in the bread formula and by storing the bread at low temperatures. Baking absorption had a marked influence on bound-water content in bread; it increased with increasing water absorption. The rate of decrease of bound water during storage was slower in crumb baked at higher absorptions. Flour protein content and level of starch damage had no direct effect on bound-water content of fresh crumb or on changes during post-baking storage.

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