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  • 1 Nabisco Foods Group 07936 East Hanover NJ
  • | 2 The Pillsbury Company 55414 Minneapolis MN USA
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Dielectric Spectroscopy (DS) and Thermomechanical Analysis (TMA) were used to identity the glass transition temperature (Tg) of native wheat starch, vital wheat gluten and a commercial bread, in response to changes in moisture content. An open-ended coaxial probe technique was used to measure the permittivity or dielectric constant (ɛ′) and the loss factor (ɛ″) as functions of moisture, for 2.45 GHz frequency, at constant density and temperature. Plots of ɛ′ and ɛ″ as functions of moisture content showed dramatic changes in mobility-based dielectric properties, which occur upon transition from the glassy solid to the rubbery liquid state. The modified TMA method can measure the change in viscoelastic properties aroundTg. This study further confirms that synthetic polymer science principles can be applied to food systems.

Manuscript Submission: HERE

  • Impact Factor (2019): 2.731
  • Scimago Journal Rank (2019): 0.415
  • SJR Hirsch-Index (2019): 87
  • SJR Quartile Score (2019): Q3 Condensed Matter Physics
  • SJR Quartile Score (2019): Q3 Physical and Theoretical Chemistry
  • Impact Factor (2018): 2.471
  • Scimago Journal Rank (2018): 0.634
  • SJR Hirsch-Index (2018): 78
  • SJR Quartile Score (2018): Q2 Condensed Matter Physics
  • SJR Quartile Score (2018): Q2 Physical and Theoretical Chemistry

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
per Year
per Year
Founder Akadémiai Kiadó
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)