Bakery products - DSC

3 important questions on Bakery products - DSC

What does the melting enthalpy characterise?

The amount of 'free' water capable to crystallize

What does the melting temperature depression show?

A larger melting point depression indicates a stronger interaction between water molecules and protein and starch.

What does a decrease in enthalpy mean?

A decrease in free water, so more bound water

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