  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Effect of raw material combinations on the glass and melt transition temperatures of an expanded breakfast cereal recipe. B. STRAHM, B. Plattner, and E. Sevatson. Wenger Manufacturing, Inc., 714 Main St., Sabetha, KS 66534.
It is desirable to understand the glass and melt transition temperatures of raw material combinations to better understand the effects of processing on a recipe and the characteristics of the resulting product. A typical direct expanded breakfast cereal recipe containing corn flour, wheat flour, oat flour, sugar, and salt was premoistened to six separate moisture contents. The glass and melt transition temperature of each sample was measured using the Phase Transition Analyzer. In addition, various combinations of these recipe components were mixed together and analyzed. The resulting data illustrates the plasticizing effect of water and sugar. In addition, the data demonstrates that the specific combination of flours shifts the glass and melt transition temperatures, but to a lesser degree than the effect of water and sugar. By understanding the effect of various combinations of ingredients on the glass and melt transition temperatures of a recipe, it may be possible to predict the processing conditions required and the resulting product characteristics prior to processing the recipe into a final product.
Copyright 2001
The American Association of Cereal Chemists