Relationship between Firmness during Moisture Sorption Process and Water Contents on Baked Wheat Flour Confectionery

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  • Higo Atsuko
    Faculty of Health and Nutrition, Bunkyo University
  • Wada Yoshiko
    College of Human and Environmental Studies, Kanto Gakuin University
  • Sato Yukinori
    Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima

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  • 小麦粉焼成菓子の吸湿時の硬化と多重層収着水分との関係
  • コムギコ ショウセイ ガシ ノ キュウシツジ ノ コウカ ト タジュウソウ シュウチャク スイブン ト ノ カンケイ

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Abstract

The relationship between hardening phenomena during the moisture sorption processes and the water contents on baked wheat flour products was investigated for products with various ingredients and different baking methods ; conventional heating, and microwave combination heating. Higher values in maximum force (Fmax) and total energy (Et) were observed for higher levels of gelatinization products made from dough with higher water contents and in the case of baking with microwave combination heating. For more highly gelatinized starches with larger monolayer (Wm) and multilayer water contents (MC), marked hardening occurred at over R.H. 56 % and the hardening region expanded with humidity. In particular, MC at desorption was more closely related to hardening phenomena than MC at adsorption. The increase in anti-plasticization and the hardening region expansion of baked starch products during moisture sorption may be caused by the gelatinized starch gel forming with a high MC, which enhances microwave heating.

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