Description
Molecular crumb mapping uses DSC and NMR to monitor starch gelatinization, retrogradation, and crumb moisture.
Technical
Differential scanning calorimetry (DSC) tracks the endothermic gelatinization of starch and the exothermic retrogradation, providing enthalpy and temperature markers. Nuclear magnetic resonance (NMR) transverse relaxation (T2) times quantify water mobility, correlating with crumb porosity and firmness. The ratio of DSC endotherm to exotherm areas predicts staling rate, linking thermal transitions to sensory quality.
Science
Primary Reaction
Starch gelatinization and retrogradation
Sensory Profile
Aroma ()
bakedyeastysweettoastycaramelized
Origin & History
Civilization
American academic community
Era
1990s