Abstract
The ThermoMechanical Analyzer (TMA) is a sensitive instrument that measures dimensional changes such as those occurring during glass transitions. Knowledge of the glass transition temperature (T g) may provide a better understanding of many food systems. Cookie dough is a food system that appears to be affected greatly by an apparent glass transition of the flour protein. Hard-wheat-flour cookie doughs underwent an apparent glass transition at a lower temperature (71 ‡C) than did soft-wheat-flour cookie doughs (78‡C). Decreasing the sugar level in the dough decreased both the set time and the apparentT g. Set time and apparentT g were highly correlated (r=0.971 soft;r=0.989 hard).
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Contribution No. 95-512-J, from the Kansas Agricultural Experiment Station.
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Miller, R.A., Mathew, R. & Hoseney, R.C. Use of a thermomechanical analyzer. Journal of Thermal Analysis 47, 1329–1338 (1996). https://doi.org/10.1007/BF01992831
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DOI: https://doi.org/10.1007/BF01992831