Abstract
Glass transition temperature (Tg) of bread containing different antistaling agents and also of bread superquenched and annealed in a DSC cell and outside, was determined using differential scanning calorimeter (DSC). Increase in Tg during the staling of bread correlated with firming as measured by Instron. Singlet Tg was an indication of miscibility or compatibility of bread components with each other. The lowest increase in Tg was found in bread containing propylene glycol (singlet) followed by glycerol (doublet), maltodextrin (broad), gelatin (singlet), antistaling enzyme (singlet), and polypropylene glycol (doublet) in the order of increase in Tg. Superquenching produced a maximum increase in Tg of bread. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 71: 1147–1152, 1999
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