Case study I (Structure formation in dough)
7 important questions on Case study I (Structure formation in dough)
Can you think of other plasticizers that influence the Tg of gluten and starch, apart from water?
Describe in your own words why the glass transition temperature is decreasing with increasing water content.
Why would the Glutenins be more important for baking performance than the Gliadins?
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The authors state that the glass transition is partially reversible, which seems not in line with theory. The Glass rubber transition in conventional thermoplastic polymers is completely reversible. What the authors probably mean is that during the initial stages of the baking process, the rubbery gluten might become (partly) glassy again. How could that happen knowing that the temperature is not going down and the water content is not yet decreasing?
The state diagrams do not contain the lines for the freezing and evaporation of water. At medium and high water content, the Tm and Tvap for the bread are 0° and 100°C respectively. How do they deviate at low water content? Sketch them in fig 4.
The upper arrow indicated the transformation from dough to crust. The material at the outside of the bread is not able to follow the path indicated by the arrow though. Sketch a more likely route.
During storage at ambient temperature, the crumb will become stale. Why is this not possible for the crust?
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