caa a22 4500 463157419 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070201xx s 000 0 eng 10.1007/s00217-006-0331-z doi (NATIONALLICENCE)springer-10.1007/s00217-006-0331-z Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures [Elektronische Daten] [P. Ribotta, A. Le Bail] The aim of this study was to examine the effects of different additives, ascorbic acid, α-amylase, protease, hemicellulase, gluten, and gum guar, on thermo-mechanical dough properties at sub-freezing temperatures as measured by differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMA). The DSC thermograms showed that dough with a combination of ascorbic acid and hemicellulase had greater amount of water unable to crystallize and a lower co-operativity in ice-melting transition, indicating more polymer-water interactions. DMA studies permitted identification of three peaks, which were related to the ice melting, α-relaxation and β-relaxation. α-transition occurred over a temperature range of ∼40°C and the ascorbic acid and their combination with hemicellulase, amylase, protease and gum guar increased temperature transition. An increment of the matrix viscosity due to higher number of inter- and intra-molecular interaction caused by oxidation of gluten proteins (ascorbic acid), and the increment of aggregated solid or generated molecules in the unfrozen phase could explain the increment in this transition. Springer-Verlag, 2006 Wheat dough nationallicence Glass transition nationallicence Unfreezable water nationallicence Ribotta P. CONICET-Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000, Cordoba, Argentina aut Le Bail A. ENITIAA, UMR GEPEA (UMR CNRS 6144-SPI), Rue de la Geraudiere, BP 82225, 44322 Nantes Cedex 3, France aut European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 519-524 1438-2377 224:4<519 2007 224 217 https://doi.org/10.1007/s00217-006-0331-z text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0331-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ribotta P. CONICET-Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000, Cordoba, Argentina aut NATIONALLICENCE 700 1- Le Bail A. ENITIAA, UMR GEPEA (UMR CNRS 6144-SPI), Rue de la Geraudiere, BP 82225, 44322 Nantes Cedex 3, France aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 519-524 1438-2377 224:4<519 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer