Bakery products - DSC
3 important questions on Bakery products - DSC
What does the melting enthalpy characterise?
The amount of 'free' water capable to crystallize
What does the melting temperature depression show?
A larger melting point depression indicates a stronger interaction between water molecules and protein and starch.
What does a decrease in enthalpy mean?
A decrease in free water, so more bound water
Try our study magic for free
a PDF, study it super fast
- No sign up, email or credit card needed!
- AI makes unlimited flashcards
- Get unlimited quizzes and tests
- Ask AI anything
Create a notebook
- No sign up, email or credit card needed!
- Have and keep perfect overview
- Make flashcards, notes and mind maps
- Review, test and score!
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
Remember faster, study better. Scientifically proven.
