Research output per year
Research output per year
Yong Wang, Weibiao Zhou
Research output: Chapter in Book/Report/Conference proceeding › Chapter (Book) › Other › peer-review
The non-equilibrium states in bakery products, the corresponding transitions, as well as their impacts on some physical properties of the bakery products are discussed in this chapter. Frozen dough and bread are the two major bakery products that have been subject to intensive studies which are critically reviewed. Research results on biscuit, cracker, cookie, cake, tortilla, and wafer are also covered. Major ingredients, moisture content, and storage condition are the most influential factors in determining the non-equilibrium properties of bakery products. Several characterization techniques have been employed in this area, among which differential scanning calorimeter, dynamic mechanical analyzer, thermal mechanical analyzer, dielectric analyzer, and dielectric thermal mechanical analyzer are the most common and informative ones. The non-equilibrium states and glass transitions have significant influence on the product quality, sensory properties, processing condition, and shelf life of various bakery products, and thus need to be carefully controlled from the viewpoint of both academic research and industrial applications.
Original language | English |
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Title of host publication | Non-Equilibrium States and Glass Transitions in Foods |
Subtitle of host publication | Processing Effects and Product-Specific Implications |
Editors | Bhesh Bhandari, Yrjö H. Roos |
Place of Publication | Duxford, UK |
Publisher | Academic Press |
Chapter | 3 |
Pages | 63-87 |
Number of pages | 25 |
ISBN (Electronic) | 9780081003350 |
ISBN (Print) | 9780081003091 |
DOIs | |
Publication status | Published - 2017 |
Externally published | Yes |
Research output: Chapter in Book/Report/Conference proceeding › Chapter (Book) › Other › peer-review