Freeze- and bake-stable glazing for confectionery products characterized by differential scanning calorimetry |
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Authors: | M S Fog-Petersen L H Skibsted |
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Affiliation: | (1) Food Chemistry, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark e-mail: ls@kvl.dk, DK |
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Abstract: | A freeze- and bake-stable glazing for pastry has been developed based on an optimization procedure in which starches and
carrageenans as thickening agents were combined with sugar alcohols and sodium tripolyphosphate. Instrumental gloss measurement
on test biscuits showed that glazing consisting of 3% ι-carrageenan and 15% sorbitol (w/w) had maximal gloss. This was confirmed
on pastry products. In contrast to glazing based on mannitol, no crystallization problems were encountered for this glazing,
for which differential scanning calorimetry showed that some water freezes at –3 °C followed by freezing of supercooled encapsulated
water at –20 °C and by a glass transition at –61 °C. During normal frozen storage of preglazed, nonbaked pastry, the glazing
is thus in a nonstable rubbery state with a limited resistance to water migration and ice crystal formation, which can be
substantially improved by storage at temperatures below –61 °C.
Received: 1 March 1999 / Revised version: 19 April 1999 |
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Keywords: | Glazing Freeze-stable Bake stable Differential scanning calorimetry Glass transition |
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