Mechanical and microstructural changes of cheese cracker dough during baking
File(s)
Accepted version
Author(s)
Chong, HM
Mohammed, IK
Linter, B
Allen, R
Charalambides, MN
Type
Journal Article
Abstract
Baked food snacks constitute an important market as a popular consumer product. The mechanical properties of cheese cracker dough at different stages of baking have been investigated as they can relate to the product's texture. The change in mechanical properties during baking was measured whilst the corresponding changes in microstructure were recorded using cryo-SEM at several interrupted baking conditions. The initial modulus of the dough increased with baking time due to starch melting or gelatinisation, melting of fat globules and evaporation of water. Simultaneously gas cells were found to begin forming. The data derived from the uniaxial compression, tension and shear experiments showed that the dough exhibited a rate dependent behaviour at all stages of baking with a power law index of approximately 0.2. Rheometric tests under dynamic heating conditions were also performed and it was found that the modulus decreased significantly, from 150 kPa to 10 kPa, with the initial rise in temperature. This study provides useful data for understanding the evolution of microstructure and rheology during the baking process and its impact on the texture of the final product.
Date Issued
2017-07-24
Date Acceptance
2017-07-22
Citation
LWT- Food Science and Technology, 2017, 86, pp.148-158
ISSN
0023-6438
Publisher
Elsevier
Start Page
148
End Page
158
Journal / Book Title
LWT- Food Science and Technology
Volume
86
Copyright Statement
© 2017, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/
Subjects
Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Starch
Fat
Cryo-scanning electron microscopy
Rheology
Viscoelastic
WHEAT-FLOUR DOUGH
BREAD DOUGH
LARGE-DEFORMATION
RHEOLOGICAL PROPERTIES
STARCH
GLUTEN
TEXTURE
MODEL
INGREDIENTS
EVOLUTION
Publication Status
Published