Glass Transition Behavior of Cookie Studied by Thermal Rheological Analysis

TOH Midori, KAWAI Kiyoshi, SAKAI Yusuke, HAGURA Yoshio

doi:10.11301/jsfe.13.109

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Other Title

昇温レオロジー測定によるクッキーのガラス転移挙動に関する研究
ショウオンレオロジーソクテイニヨルクッキーノガラステンイキョドウニカンスルケンキュウ

Published: 2012

Resource Type: journal article

DOI

10.11301/jsfe.13.109

Publisher: Japan Society for Food Engineering

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Description

It is practically important to understand glass transition temperature (T_g) of dry food products for their quality control. T_g of food products has been often investigated by using differential scanning calorimetry (DSC). However, there is little report on T_g of cookie products. This may be because DSC thermogram shows intricate thermal response. In order to understand T_g of cookie, thermal rheological analysis (TRA) which has a similar principle to thermal mechanical analysis was established, and softening behavior of cookie related to glass transition was investigated. Preliminarily, inulin was employed as a standard material, and relationship between T_g and softening temperature (T_s) was investigated. Glass transition and softening of inulin sample were clearly observed by DSC and TRA, respectively. The T_s was directly proportional to the T_g. On the other hand, cookie sample showed no apparent glass transition in the DSC thermogram, but TRA showed clear softening reflecting glass transition. The T_s decreased with increase in the water content because of plasticizing effect of water. This result was useful for prediction of the water content which cookie softens at room temperature.

Journal

Japan Journal of Food Engineering

Japan Journal of Food Engineering 13 (4), 109-115, 2012

Japan Society for Food Engineering

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