HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Journal articles

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.
Document type :
Journal articles
Complete list of metadata

Contributor : Kevin Oudard Connect in order to contact the contributor
Submitted on : Wednesday, November 20, 2019 - 8:26:45 AM
Last modification on : Saturday, May 21, 2022 - 3:58:35 AM



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⟩



Record views