TMAhasbeenusedtoinvestigatestarch,itsconstituentbiopolymers and gluten but none of these have been under low moisture
conditions, where T
g is of importance. Strahm et al. (2000) used a
phase transition analyser (PTA) with a continuous heating ramp
to examine the T
g
of one specific cereal formulation at various
moisture contents. The formulationwas composedof corn,oat and
wheatflours, sugarandsaltbuttheresultswerenotcomparedwith
DSC measurements