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New insights on the thermal analysis of low moisture composite foods

Abstract : Low moisture baked products were investigated with a view to characterising the effect of both formulation and humidity on their physical stability. At the end of the baking process, the samples were in the amorphous state as a result of starch gelatinization and sugar melting. Their thermal properties were analyzed with differential scanning calorimetry and their glass transitions were studied. The DSC thermograms were thoroughly studied through a Gaussian deconvolution of the first derivative of their heat flow. This approach evidenced a multiple phase behavior with different glass transitions in composite systems. They were associated with either a polymer-rich phase and/or a plasticizer (sugar)-rich phase whose behavior depended on the sample water content. This novel approach of thermal properties suggested new insights: considering the phase behavior of complex systems and thus the properties of their individual phases could contribute to a better understanding of the physical stability of the products.
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Submitted on : Wednesday, November 20, 2019 - 8:26:45 AM
Last modification on : Saturday, May 21, 2022 - 3:58:35 AM

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Gaëlle Roudaut, Joël Wallecan. New insights on the thermal analysis of low moisture composite foods. Carbohydrate Polymers, Elsevier, 2015, 115, pp.10-15. ⟨10.1016/j.carbpol.2014.08.066⟩. ⟨hal-02371667⟩

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