Effects of Arabinoxylans on Thermal Behavior of Frozen Wheat Doughs as Measured by DSC, DMA, and DEA

Authors

  • T. J. Laaksonen,

    1. Authors Laaksonen, Kuuva, and Jouppila are with the University of Helsinki, Department of Food Technology, P.O. Box 27 (Latokartanonkaari 7), FI-00014 University of Helsinki, Helsinki, Finland. Author Roos is with the Department of Food Science and Technology, University College, Cork, Cork, Ireland. Direct inquiries to author Laaksonen (E-mail: tommi.laaksonen@helsinki.fi).
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  • T. Kuuva,

    1. Authors Laaksonen, Kuuva, and Jouppila are with the University of Helsinki, Department of Food Technology, P.O. Box 27 (Latokartanonkaari 7), FI-00014 University of Helsinki, Helsinki, Finland. Author Roos is with the Department of Food Science and Technology, University College, Cork, Cork, Ireland. Direct inquiries to author Laaksonen (E-mail: tommi.laaksonen@helsinki.fi).
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  • K. Jouppila,

    1. Authors Laaksonen, Kuuva, and Jouppila are with the University of Helsinki, Department of Food Technology, P.O. Box 27 (Latokartanonkaari 7), FI-00014 University of Helsinki, Helsinki, Finland. Author Roos is with the Department of Food Science and Technology, University College, Cork, Cork, Ireland. Direct inquiries to author Laaksonen (E-mail: tommi.laaksonen@helsinki.fi).
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  • Y.H. Roos

    1. Authors Laaksonen, Kuuva, and Jouppila are with the University of Helsinki, Department of Food Technology, P.O. Box 27 (Latokartanonkaari 7), FI-00014 University of Helsinki, Helsinki, Finland. Author Roos is with the Department of Food Science and Technology, University College, Cork, Cork, Ireland. Direct inquiries to author Laaksonen (E-mail: tommi.laaksonen@helsinki.fi).
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  • This study has been carried out with financial support from the Commission of the European Communities, Agriculture and Fisheries (FAIR) specific RTD program, CT97-3609, Use of Wheat Water Extractable Arabinoxylans (WEA) to Improve Stability of Frozen Doughs and Quality of Bread. The study does not necessarily reflect the Commission's views and in no way anticipates the Commission's future policy in this area. We are grateful to Dr. William MacInnes, Nestlé Ltd., Lausanne, Switzerland, for providing the details of the design of the DMA disk-bending sample holder. The flour and flour analysis were kindly provided by Professor Jan Delcour, Katholieke Universiteit, Leuven, Belgium.

Abstract

ABSTRACT: The effects of water extractable arabinoxylans (WEA) on physical state of frozen wheat dough with added sucrose, NaCl, and their mixture were investigated using DSC, DMA, and DEA. DSC thermograms were obtained for annealed samples, and they showed only an endothermic peak of ice melting. Annealed samples were also analyzed using DMA and DEA with both dynamic heating and isothermal steps. Added sucrose and NaCl decreased the onset temperature of ice melting and it decreased with increasing WEA concentration. Isothermal measurements showed an a-relaxation peaks, taken as the Tg′. Added NaCl had a great depressing effect on the Tg′ at low frequencies as measured by DEA.

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