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• W2021864659 abstract "The physical state of wheat dough at sub-zero temperatures was investigated using Differential Scanning Calorimetry (DSC), Dynamic-mechanical Analysis (DMA) and Dielectric Analysis (DEA). Also, the water sorption properties of freeze-dried dough were investigated. DMA and DEA measurements were made at a heating rate of 1 °C/min from −150 to 10 °C. Before the measurements, samples were equilibrated at −25 °C for 15–20 min to allow maximum ice formation, and then cooled at 1 °C/min to −150 °C. The frequencies used were 0·1, 0·5, 1, 2·5, 5, 10, and 20 Hz for DMA and 0·1, 0·5, 1, 5, 10, 20, 50, 100 and 1000 Hz for DEA. The DSC thermograms were obtained for annealed samples by scanning from −80 to 20 °C at 5 °C/min, and they showed only ice melting starting at −18 °C. The tan δ of DMA and DEA showed an α-relaxation (glass transition), two low temperature relaxations (β and γ) and melting of ice. At the higher frequencies (>0·5 Hz), the α-relaxation coincided with melting of ice, and all relaxation temperatures (α, β and γ) increased with increasing frequencies as measured by DEA." @default.
• W2021864659 created "2016-06-24" @default.
• W2021864659 creator A5025978134 @default.
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• W2021864659 date "2000-11-01" @default.
• W2021864659 modified "2023-10-15" @default.
• W2021864659 title "Thermal, Dynamic-mechanical, and Dielectric Analysis of Phase and State Transitions ofFrozen Wheat Doughs" @default.
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• W2021864659 doi "https://doi.org/10.1006/jcrs.2000.0338" @default.
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