Effects of Water Content and Several Common Food Additives on Glass Transition Temperature of Dough

Abstract

Abstract: In this study, The dough’s glass transition temperature of dough was determineded by DSC (differential scanning calorimetry). The effects of water content, NaCl, ascorbic acid, 2,2-prehalose, gelatin, glycerol monostearate, xanthan gum and lecithin on glass transition temperature of dough were assayed also. The results showed that: glass transition temperature of dough with 40% water content is -27.75 ℃, and the glass transition temperature decreases with the water content when the water content is between 38% and 45%. When NaCl, ascorbic acid and 2,2-prehalose are added into the dough with the weight ratio of 5%, 1% and 3% respectively, the glass transition temperature of the dough are -13.68 ℃, -12.73 ℃ and -15.74 ℃, respectively. When gelatin, glycerol monostearate, xanthan gum is added, the increase of glass transition temperature of dough is not significant, but addition of lecithin decreases the glass transition temperature of dough.

Key words: DSC, glass transition temperature, dough, food additive

SU Peng, WANG Xin, LIU Bao-Lin, GU Xue-Lian. Effects of Water Content and Several Common Food Additives on Glass Transition Temperature of Dough[J]. FOOD SCIENCE, 2007, 28(8): 97-100.

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Effects of Water Content and Several Common Food Additives on Glass Transition Temperature of Dough

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