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Physicochemical Transformations in Low-Moisture Dough During Baking

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dc.contributor.advisor Seetharaman, Koushik
dc.contributor.author Walker, Shane Bruce
dc.date.accessioned 2013-05-09T16:45:45Z
dc.date.available 2013-05-09T16:45:45Z
dc.date.copyright 2013-04
dc.date.created 2013-05-06
dc.date.issued 2013-05-09
dc.identifier.uri http://hdl.handle.net/10214/6656
dc.description.abstract Transformations in the properties of low-moisture dough products (cookies and crackers) during baking have been studied under idealized conditions in pilot facilities and laboratories. However, little research is published that describes dough development within the context of complex industrial baking processes. A process mapping approach was adopted, in which oven parameters were profiled and matched against changes in dough. In cookies, changes to starch A-granules, including loss of granule birefringence, disruption to granule borders and increased gel viscosity were observed. Development of acrylamide in cookies was seen to trail colour development, suggesting options for mediating acrylamide content. In crackers, the presence of additional water allowed significant changes to starch A-granules to occur, including: swelling similar to the early stages of gelatinization in bread, reduced pasting ability, a drop in enthalpy, and a loss of crystallinity. Emulation of low-moisture dough baking at the benchtop level, based upon internal product temperature data from industrial processes, was found to be limited in its ability to produce crackers having appropriate leavening and internal structure development. The determination of isosteric heat of desorption values for cookies and crackers, modeled on industrial processes at temperatures > 100°C, gave values of 44.3 and 42.7 kJ/mol, respectively. This data will be useful for establishing energy requirements in industrial baking processes en_US
dc.description.sponsorship MITACS, OMAFRA en_US
dc.language.iso en en_US
dc.subject baking en_US
dc.subject low moisture en_US
dc.subject starch en_US
dc.subject isosteric heat en_US
dc.title Physicochemical Transformations in Low-Moisture Dough During Baking en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Doctor of Philosophy en_US
dc.degree.department Department of Food Science en_US
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