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INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL‐BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES
Author(s) -
ROUDAUT G.,
DACREMONT C.,
MESTE M. LE
Publication year - 1998
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1998.tb00164.x
Subject(s) - materials science , dynamic mechanical analysis , glass transition , texture (cosmology) , composite material , brittleness , sensory analysis , food science , chemistry , polymer , artificial intelligence , computer science , image (mathematics)
The texture properties of crispy breads were studied as a function of water content using compression tests, acoustic measurements and sensory analysis. The addition of water slowly lowers the characteristics associated with crispness up to 9%, after which they steeply decrease. Dynamic Mechanical Thermal Analysis (DMTA) measurements were carried out, at room temperature and at 5 Hz, on the same bread samples. The evolution of the textural properties of crispy bread are accompanied by an increase of the loss factor prior to the one associated to the glass transition. It was therefore proposed that the effect of water on the brittle character, on crispness and on the intensity of the sound emitted at fracture were due to the onset of molecular motions preceding or accompanying the glass transition.