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RESEARCH PRODUCT
Molecular Mobility in Glassy Bread: A Multispectroscopy Approach
Gaëlle RoudautMario MaglioneDagmar Van DusschotenMartine Le Mestesubject
Nuclear magnetic resonanceChemistryOrganic ChemistryRelaxation (NMR)ThermodynamicsPhysical stabilityTexture (crystalline)DielectricWheat breadGlass transitionViscoelasticityFood Sciencedescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1999-01-01 | Cereal Chemistry Journal |