Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 47: Issue 5
DSC analysis of starch thermal properties related to functionality in low-moisture baked goods
Authors:
Louise Slade Fundamental Science Dept. Nabisco Foods Group P.O. Box 1944 07936-1944 East Hanover New Jersey USA

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H. Levine Fundamental Science Dept. Nabisco Foods Group P.O. Box 1944 07936-1944 East Hanover New Jersey USA

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Martha Wang Fundamental Science Dept. Nabisco Foods Group P.O. Box 1944 07936-1944 East Hanover New Jersey USA

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J. Ievolella Fundamental Science Dept. Nabisco Foods Group P.O. Box 1944 07936-1944 East Hanover New Jersey USA

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Pages:
1299–1314
Online Publication Date:
05 Aug 2005
Publication Date:
01 Nov 1996
Article Category:
Research Article
DOI:
https://doi.org/10.1007/bf01992829
Keywords:
baked goods; cookies; crackers; DSC; pretzels; starch
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We describe an application of DSC as an analytical ‘fingerprinting’ method that has been used to characterize the thermal properties of wheat starch in low-moisture, wheat-flour-based baked products, including cookies, crackers, and pretzels. This use of DSC has enabled us to relate starch thermal properties, on the one hand, to starch structure, and on the other hand, to starch functionality, in terms of baking performance and finished-product quality.

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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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