caa a22 4500 463191196 CHVBK 20180406164909.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s10973-006-7928-0 doi (NATIONALLICENCE)springer-10.1007/s10973-006-7928-0 Adventages and limits on usage of thermal methods in complex systems [Elektronische Daten] Bread and bread additives analyses [Katalin Szécsényi, I. Esztelecki, G. Pokol] In order to increase the nutrition value of bread, one of the most commonly used foodstuff all over the world, different additives are used in bread processing. In this paper we describe the thermal changes in bread and that of with 0.5% crude soybean lecithin additive. Their thermal stability has been investigated by TG, DSC and EGD methods. The thermal changes were also followed of soy products, lecithin and lysine, ingredients used as bread additives in order to check if they may suffer any thermal degradation during the baking process. The data obtained can be of use only for qualitative conclusions. According to the obtained data at the usual bread baking temperature only the additives in crust may partly decompose while in the crumb, at lower temperatures the additives, due to baking, are not damaged. The thermal methods give a possibility for rapid estimation of processes induced by heat effects in additives during the baking, and they are suitable to detect the changes during the bread-making procedure. However, they are neither suitable to provide any quantitative data on these changes nor facts affecting the nutrition value and of the bread. Springer Science+Business Media LLC, 2007 bread analysis nationallicence crude soybean lecithin nationallicence soy flour nationallicence TA nationallicence Szécsényi Katalin Faculty of Sciences, Department of Chemistry, University of Novi Sad, Trg D. Obradovića 3, 21000, Novi Sad, Serbia aut Esztelecki I. SOJAPROTEIN A.D. — Bečej, Industrijska zona b.b., 21220, Bečej, Serbia aut Pokol G. Institute for General and Analytical Chemistry, Budapest University of Technology and Economics, Szt. Gellért tér 4, H-1521, Budapest, Hungary aut Journal of Thermal Analysis and Calorimetry Springer US; http://www.springer-ny.com 89/3(2007-09-01), 829-833 1388-6150 89:3<829 2007 89 10973 https://doi.org/10.1007/s10973-006-7928-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10973-006-7928-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Szécsényi Katalin Faculty of Sciences, Department of Chemistry, University of Novi Sad, Trg D. Obradovića 3, 21000, Novi Sad, Serbia aut NATIONALLICENCE 700 1- Esztelecki I. SOJAPROTEIN A.D. — Bečej, Industrijska zona b.b., 21220, Bečej, Serbia aut NATIONALLICENCE 700 1- Pokol G. Institute for General and Analytical Chemistry, Budapest University of Technology and Economics, Szt. Gellért tér 4, H-1521, Budapest, Hungary aut NATIONALLICENCE 773 0- Journal of Thermal Analysis and Calorimetry Springer US; http://www.springer-ny.com 89/3(2007-09-01), 829-833 1388-6150 89:3<829 2007 89 10973 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer