ISSN:
1572-8943
Keywords:
breakfast cereal
;
mechanical properties
;
sugars
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Abstract Breakfast wheat-flake materials of different composition have been reconstituted as barshaped test pieces to reduce geometry and structure effects and allow better comparison of the matrix mechanical properties. The ground flakes comprised a control formulation and others in which components had been subtracted or substituted. The aim was to compare the mechanical properties of pressed specimens of multiple-component systems with those published for simpler one- and two-component materials. Sucrose or fructose, present in the ratio sugar∶wheat 1∶5.9–6.1, lowered the modulus of wheat-flake material, but by progressively lesser extent with decreasing water content below 22% (wet-weight basis, w.w.b), the difference becoming negligible at water contents of 7 to 10% (w.w.b). However, the energy to break wheat-flake samples and their fracture toughness were reduced more by fructose than sucrose addition to a control formulation sample at these water contents. The energy to break and fracture toughness increased markedly with increasing water content for all formulations.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01992834
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