Antiplasticization of cereal-based products by water. Part II: Breakfast cereals

Influence of Water Activity on the Acoustic Properties of Breakfast Cereals

“…The number of acoustic events decreased continuously with increasing A w . This observation does not correlate with the shape of deformation curves obtained in mechanical tests (Gondek and Lewicki 2006). Jaggedness of deformation curves occurred at A w < 0.5 for corn flakes and at A w < 0.6 for wheat bran flakes.…”

Analysis of sorption properties of starch–protein extrudates with the use of water vapour

“…Processes of extrusion form in newly-created product amorphous structures which, at increasing moisture, develop viscoelastic forms within which translation and rotation movements are possible, intensifying adsorption (Gondek & Lewicki, 2005;Gondek & Lewicki, 2006;Keetels, van Vliet, & Walstra, 1996;LeMeste, Roudaut, & Davidou, 1996). The transition to viscoelastic state causes an increase in water molecule mobility and in the intensity of chemical transformations, e.g.…”

“…According to most of the authors (Gondek & Lewicki, 2005;Gondek & Lewicki, 2006;Keetels et al, 1996;LeMeste et al, 1996; & Lewicki, 2004;Marzec & Lewicki, 2006) extrusion forms products with amorphous features, in which sorption is more intensive than in material with crystalline nature. In this study, raw material samples contain crystalline areas, due to the atleast 50% content of starch, in the granule of which there are areas of both crystalline and amorphous character (Cheyen, Barnes, Gedney, & Wilson, 2004;Fannon, Hauber, & BeMiller, 1993;Gallant, Bouchet, & Baldwin, 1997).…”

Measurement of the texture of dry crisp products

“…It is proposed that while in the glassy state, water is adsorbed by a product, leading to a compact structure which is resistant to deformation (Pittia and Sacchetti, 2008). A number of researchers studying dry crisp products have attributed the hardness of their products to anti-plasticization (Valles Pamies et al, 2000;Heidenreich et al, 2004;Gondek and Lewicki, 2006). To date, the reasons for antiplasticization occurring in dry crisp products have not been entirely elucidated; however, it may be dependent on the composition of the material being studied.…”