کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10539875 | 963395 | 2013 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming
ترجمه فارسی عنوان
اهمیت نسبی مهاجرت رطوبت و رتروگراد آمیلوپکتین برای تقویت خمیر کیک پوند
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
DSCCPMGPIDEROnuclear magnetic resonance - رزونانس مغناطیسی هستهای1H NMR - 1H-NMRCarr–Purcell–Meiboom–Gill - Carr Purcell-Meiboom-GillOhmic heating - حرارت اویمیکFID - درAmylopectin retrogradation - رتروگراد آمیلوپکتینspin–spin relaxation time - زمان آرامش چرخش اسپینfree induction decay - فروپاشی القایی آزادMoisture content - محتوای رطوبتMoisture migration - مهاجرت رطوبتproton nuclear magnetic resonance - پروتون مغناطیسی رزونانس هسته ایDifferential scanning calorimetry - کالریمتری روبشی افتراقی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance (1H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 4, 15 December 2013, Pages 3960-3966
Journal: Food Chemistry - Volume 141, Issue 4, 15 December 2013, Pages 3960-3966
نویسندگان
A. Luyts, E. Wilderjans, I. Van Haesendonck, K. Brijs, C.M. Courtin, J.A. Delcour,