Relationship between Physical Properties and Water Layers in Commercial Confectionery Products during Moisture Sorption Processes

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概要

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• The relationship between physical properties and water layers was investigated during the moisture sorption process in the following commercial confectionery products : wheat flour cookies ; biscuits ; crackers ; corn snacks ; potato chips ; wheat flour senbei (Japanese crackers), non-glutinous rice senbei, glutinous rice senbei and potato senbei. A brittle-fracture state was observed at about <I>R.H. </I>7.6∼32 % in all samples, accompanied by hardening or softening at > ≈ <I>R.H. </I>43 %. <I>Wm </I>(monolayer) and <I>MC </I>(multilayer) water contents were greater in products with higher levels of gelatinization, and hardened regions expanded upon high humidity. <I>Wm </I>and <I>MC </I>were more highly correlated to the physical properties during desorption than during adsorption, and brittle-fracture in all samples was associated with <I>Wm</I>, while hardening in most samples was associated with <I>MC</I>. Changes from a brittle-fracture state into a hardened state in starch products during moisture sorption processes might be caused by gelatinized starch gel, along with higher <I>Wm </I>and <I>MC</I>.

著者

• 和田 淑子

  元関東学院大学人間環境学部

• 肥後 温子

  文教大学健康栄着学部

• 佐藤 之紀

  県立広島大学生命環境学部

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