Changes in molecular relaxation properties and mechanical relaxation behavior as functions of temperature and composition of the caramel system were investigated using NMR and DMA techniques, respectively. The glass transition temperature (Tg) estimated with both techniques was increased with increasing polydextrose content in the caramel system. One of the most important textural characteristics, cold flow, was resisted in the higher polydextrose caramel system, and this was due to the restriction of the proton mobility in the caramel system.
|Original language||English (US)|
|Journal||Paper - American Society of Agricultural Engineers|
|State||Published - Dec 1 1997|
|Event||Proceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3) - Minneapolis, MN, USA|
Duration: Aug 10 1997 → Aug 14 1997