ISSN:
1438-2385
Keywords:
Key words Glazing
;
Freeze-stable
;
Bake stable
;
Differential scanning calorimetry
;
Glass transition
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract A freeze- and bake-stable glazing for pastry has been developed based on an optimization procedure in which starches and carrageenans as thickening agents were combined with sugar alcohols and sodium tripolyphosphate. Instrumental gloss measurement on test biscuits showed that glazing consisting of 3% ι-carrageenan and 15% sorbitol (w/w) had maximal gloss. This was confirmed on pastry products. In contrast to glazing based on mannitol, no crystallization problems were encountered for this glazing, for which differential scanning calorimetry showed that some water freezes at –3 °C followed by freezing of supercooled encapsulated water at –20 °C and by a glass transition at –61 °C. During normal frozen storage of preglazed, nonbaked pastry, the glazing is thus in a nonstable rubbery state with a limited resistance to water migration and ice crystal formation, which can be substantially improved by storage at temperatures below –61 °C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050545
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