Antiplasticization of cereal-based products by water. Part I. Extruded flat bread
作者： Agata Marzec , Piotr P. Lewicki
DOI: 10.1016/J.JFOODENG.2004.12.002
关键词:
摘要: Abstract Flat extruded wheat and rye bread was equilibrated to variable water activities using saturated salt solutions. At those the subjected compression three-point breaking tests. Compression test showed that antiplasticizes both investigated breads. In range of from 0 0.53 for bread, 0.59 force reached 600 N at true strain 0.8. proceeded in two steps; hence mechanical resistance surface layers is larger than center slice. Above critical plasticizes breads, decrease with increasing activity recorded. Three-point shows affects properties breads a complicated fashion. lower 0.15, material. higher antiplasticizing effect evident. The which plasticizing evident are test. respective values 0.49 0.44 respectively. more sensitive kind material differences between Critical correspond hydration levels internal dynamics macromolecules begins. Hence, it suggested rotational translational movements caused by adsorption pronounced plastic deformation
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