No abstract

No abstract

ABSTRACT

No abstract

Changes in the starch fraction of bread at 21°C have been measured as a function of loaf specific volume using differential scanning calorimetry (DSC). Data from five bakes were fitted by Avrami equations 4 = exp ( A n ) (where 4 is the fraction of the total thermal change still to occur) using an iterative non-linear least squares procedure which enabled simultaneous estimation of limiting value, rate constant ( k ) and Avrami exponent (n). The method allowed the fit of a number of different models to be tested. It was concluded that Avrami exponents from each bake were the same and < 1 and that the rate constants were also equal. For comparison, crumb cornpressibility measurements were made on the same loaves used for DSC. These data were also analysed in a similar way. An adequate fit in this case was given by an Avrami exponent of 1 ; however, rate constants appeared to vary with loaf specific volume.