Chemical and physical changes in baked products during storage

The purpose of this study was determine the mechanism responsible for spontaneous breakage in cracker. The approach was to study the effect of moisture and storage time on the finished cracker as well as on the major components, starch and gluten. Cracker breaking strength was measured as an indication of likely check formation and it was discovered that breaking strength predictably decreased over storage time. Microscopic determinations of proton mobility within the macromolecules paralleled the effect of moisture on breaking strength in that the increase of proton mobility with moisture increase reflected the loss of strength with moisture uptake. Using electron microscopy it was found that volume changes are evident as a result of sorption. Finally, models were developed that predicted moisture movement through the cracker during baking and storage as well as moisture movement through an individual starch granule coated with gluten following a change in environment. The models give us the knowledge that during hydration of cracker, there will be rubbery and glassy regions coexisting on the scale of the cracker as well as on the scale of macromolecules, starch and gluten. The hypothesis supported by this work is that moisture affects the starch and gluten in such a way as to cause an overall weakening of the cracker structure

Documens relatifs à l'histoire du pays de Vaud dès 1293 à 1750 : cet ouvrage imprimé aux frais du rédacteur, est mis en vente pendant un an, au profit de l'Hospice cantonal de Lausanne, jusqu' à concurrence de 300 exemplaires

par François-Théodore-Louis GrenusExlibrisstempel: "Eidgenössische Zentralbibliothek" 004055914_0001 Exemplar der ETH-BIB, Rar 2712

ibutton temperature measurements - Vallon de Nant

A field campaign was set up from July 2021 to September 2023 in order to have in-situ temperature measurements, which represent an additional data source for estimating the performance of the temperature products and better describe the local site effects in the valley. A series of 28 mini-temperature sensors (ibutton loggers) distributed in the basin is installed, in particular at the bottom of the valley. 28 loggers (12 masts + 18 single loggers) were installed in August 2021. The data were recorded in August 2022 and the loggers were finally uninstalled in September 2023. The sensors are installed on a mast, under a plastic shelter at 2 m from the ground. The measurement time step is 2 hours