Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products
作者： Harry Levine , Louise Slade
DOI: 10.1007/978-1-4613-0861-4_5
关键词: Sodium stearoyl lactylate 、 Polymer 、 Single parameter 、 Synthetic polymer 、 Wheat starch 、 Polymer science 、 Thermal mechanical 、 Amorphous solid 、 Glass transition 、 Materials science
摘要: The technological importance of the glass transition in amorphous polymers and characteristic temperature at which it occurs (the temperature, Tg) is well known as a key aspect synthetic polymer science (Ferry, 1980; Rowland, Sears Darby, 1982). Eisenberg (1984) has stated that “the perhaps most important single parameter one needs to know before can decide on application many noncrystalline [synthetic] are now available.” Especially last several years, growing number food scientists have followed compelling lead field by increasingly recognizing practical significance physicochemical event govern processing, product properties, quality, stability (Slade, 1984; Slade Levine, 1984a, 1984b, 1987a, 1987b, 1988a-e; Franks, 1985a, 1985b; Blanshard, 1986, 1987, 1988; Levine Slade, 1988a-f; Blanshard 1987; Schenz, et al., Simatos Karel, Karel Langer, Marsh 1988).
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