Molecular Mobility in Glassy Bread: A Multispectroscopy Approach | Zendy

Roudaut Gaëlle | Zendy; Maglione Mario | Zendy; Dusschoten Dagmar | Zendy; Le Meste Martine | Zendy

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Molecular Mobility in Glassy Bread: A Multispectroscopy Approach

Author(s) -

Roudaut Gaëlle,

Maglione Mario,

Dusschoten Dagmar,

Le Meste Martine

Publication year - 1999

Publication title -

cereal chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.558

H-Index - 100

eISSN - 1943-3638

pISSN - 0009-0352

DOI - 10.1094/cchem.1999.76.1.70

Subject(s) - chemistry , glass transition , relaxation (psychology) , dielectric , nuclear magnetic resonance , chemical physics , molecular dynamics , analytical chemistry (journal) , computational chemistry , polymer , chromatography , organic chemistry , psychology , social psychology , physics , optoelectronics

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‐ T g ) were observed, and a relaxation map of the studied system was drawn. These results have been interpreted and extrapolated to suggest that the T g is not a universal predictive parameter for the physical stability of glassy food.

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