0000000000793824
AUTHOR
Martine Le Meste
Relaxations Below Glass Transition Temperature in Bread and Its Components
ABSTRACT Dry glassy bread, cooked gluten, and gelatinized wheat starch-sucrose mixtures were prepared. Dielectric properties were studied as a function of temperature at different frequencies ranging from 100 to 1,000 kHz. Both bread and starch samples exhibited a tan δ peak at -53°C at 10 kHz, which is associated with a secondary relaxation characterized by an activation energy of 50 kJ/mol. The gluten sample did not show any relaxation in the temperature range studied. The magnitude of the relaxation peak was sensitive to the sucrose concentration of the starch sample. The higher the sucrose content, the greater the amplitude of the peak. Such an effect is attributed to a greater β-relaxa…
Molecular Mobility in Glassy Bread: A Multispectroscopy Approach
ABSTRACT The molecular mobility in low-moisture (<9%, web) white bread was studied as a function of temperature using pulsed-proton nuclear magnetic resonance (NMR), and dielectric and dynamic mechanical spectroscopies. The water was mobile, even in glassy samples. Different processes below glass transition temperature (sub-Tg) were observed, and a relaxation map of the studied system was drawn. These results have been interpreted and extrapolated to suggest that the Tg is not a universal predictive parameter for the physical stability of glassy food.
Ascorbic Acid Oxidation in Sucrose Aqueous Model Systems at Subzero Temperatures
The reduction of Tempol by ascorbic acid in concentrated sucrose solutions was measured by electron paramagnetic resonance (EPR) at temperatures ranging from 16 to −16 °C. This method allowed the determination of the rate constants (k) of this fast reaction, by recording the Tempol reduction as a function of time. The two reactants were initially separated and had to migrate for the reaction to occur. The experimental findings were compared with predicted values according to the equation for diffusion-controlled reaction proposed by Atkins. The experimental reaction rate constants were observed to be lower than the calculated ones. However, the experimental values were found to be controlle…