Glass transition state diagram of a baked cracker and its relationship to gluten

Athanasios Nikolaidis, Theodore P. Labuza

Research output: Contribution to journalArticlepeer-review

44 Scopus citations

Abstract

The polymer science approach can be applied to the understanding of physical changes in foods such as loss of texture upon moisture gain. The glass transition temperature (T(g)) of a commercial cracker was measured by Dynamic Mechanical Thermal Analysis (DMTA) as a function of water content. The final state diagram showed that the cracker was plasticized by water with a glass transition temperature that decreased as water content increased. When compared with published glass transition data on cereal ingredients, gluten may be the main component responsible for the mechanical changes and loss of crispness of such products when moisture content is increased.

Original languageEnglish (US)
Pages (from-to)803-806
Number of pages4
JournalJournal of food science
Volume61
Issue number4
DOIs
StatePublished - Jan 1 1996

Keywords

  • crackers
  • dynamic mechanical
  • glass transition
  • moisture content

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