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Mobility in Low-Moisture Bread

Mobility in Low-Moisture Bread. Gaëlle Roudaut ENSBANA Université de Bourgogne Département de Biologie Physico-Chimique Dijon France. Objectives. Development of knowledge on the physical basis of quality attributes

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Mobility in Low-Moisture Bread

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  1. Mobility in Low-Moisture Bread Gaëlle Roudaut ENSBANA Université de Bourgogne Département de Biologie Physico-Chimique Dijon France

  2. Objectives • Development of knowledge on the physical basis of quality attributes • Control of crispness and stability through design of adapted composition and processing

  3. Approach • Sensory and instrumental evaluation of texture ® Characterisation of crispness of cereal based foods • Dynamic rheology • DSC • NMR ® Physical basis of texture via mobility

  4. Material and Methods • Low moisture commercial white bread equilibrated at 2, 6, and 9% water • Use of the 20 MHz SMIS Imager Relaxation times measurementsT1andT2  Translationaldiffusion coefficientD

  5. MainResults • Molecular picture of the studied system  fat in bread is phase separated from the rest of the matrix  distribution is in globules of 0.9 microns

  6. MainResults • Molecular mobility in glassy bread • Behaviour of lipids in bread similar as in bulk fat  high translational diffusion coefficient in a glassy matrix • Water remains quite mobile in glassy matrices

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