title: New insights on the thermal analysis of low moisture composite foods.
abstract: Low moisture baked products were investigated with a view to characterising the effect of both formulation and humidity on their physical stability. At the end of the baking process, the samples were in the amorphous state as a result of starch gelatinization and sugar melting. Their thermal properties were analyzed with differential scanning calorimetry and their glass transitions were studied. The DSC thermograms were thoroughly studied through a Gaussian deconvolution of the first derivative of their heat flow. This approach evidenced a multiple phase behavior with different glass transitions in composite systems. They were associated with either a polymer-rich phase and/or a plasticizer (sugar)-rich phase whose behavior depended on the sample water content. This novel approach of thermal properties suggested new insights: considering the phase behavior of complex systems and thus the properties of their individual phases could contribute to a better understanding of the physical stability of the products.
authors.affiliation: Food Processing and Physicochemistry Department, UMRA PAM, Agrosup Dijon-Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France. Electronic address: gaelle.roudaut@agrosupdijon.fr.
authors.forename: Gaëlle
authors.initials: G
authors.lastname: Roudaut
authors.affiliation: Cargill Global FIS Research, Havenstraat 84, Vilvoorde, Belgium.
authors.forename: Joël
authors.initials: J
authors.lastname: Wallecan
mesh_terms: D002152:Calorimetry, Differential Scanning; D002241:Carbohydrates / Q000737:chemistry; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D006813:Humidity; D013696:Temperature
chemical_list: D002241:Carbohydrates
keywords: DSC; Glass transition; Starch; Sucrose; Water