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Impact of long-term frozen storage on the dynamics of water and ice in wheat bread

Guo Chen (Institutionen för teknisk fysik, Kondenserade materiens fysik ; SuMo Biomaterials) ; C. Ohgren ; M. Langton ; K. E. Lustrup ; Magnus Nydén (Institutionen för kemi- och bioteknik, Teknisk ytkemi ; SuMo Biomaterials) ; Jan Swenson (Institutionen för teknisk fysik, Kondenserade materiens fysik)
Journal of Cereal Science (0733-5210). Vol. 57 (2013), 1, p. 120-124.
[Artikel, refereegranskad vetenskaplig]

Frozen storage of bread has a substantial impact on the dynamics of water and ice in the crumb and crust. In this study, the impact was characterized using wheat bread stored at -18 degrees C for a long term of similar to 4 months. The frozen bread incurred a considerable loss of the crumb water that migrated out and formed ice crystals on the bread surface. Such a moisture decrease underwent more rapidly for the bread stored without intact crust, suggesting the specific role of crust during frozen storage. Moisture also redistributed significantly within the frozen crumb, resulting in an elevated crumb heterogeneity of freezable water. This redistribution of freezable water was accompanied by a progressive recrystallization of the crumb-borne ice crystals, which were measured to grow into bulk sizes using a modified calorimetric procedure for analyzing the crumb samples at their as-frozen states.



Denna post skapades 2013-03-21. Senast ändrad 2016-04-06.
CPL Pubid: 174902

 

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Institutioner (Chalmers)

Institutionen för teknisk fysik, Kondenserade materiens fysik (1900-2015)
SuMo Biomaterials
Institutionen för kemi- och bioteknik, Teknisk ytkemi (2005-2014)

Ämnesområden

Kemi

Chalmers infrastruktur