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. 2019 Jun 4;5(6):e01805. doi: 10.1016/j.heliyon.2019.e01805

Table 2.

Proposed determination protocol of onset (T0), peak (Tp) and final (Tf) characteristic temperatures of thermal transitions employing DMTA data following the elastic modulus (G′) for starchy doughs.

Transition Determination Figure
G T0′ Minimum of G′(T) 1a
T0 Inflexion point of G′(T), d2G'/dT2 = 0 2
Tp Local maximum of G′(T) 2
Tf Inflexion point of G′(T), d2G'/dT2 = 0 2
M1 T0 Inflexion point of G′(T), d2G'/dT2 = 0 2
Tp Local minimum of d2G'/dT2vs T 2
Tf Inflexion point of G′(T), d2G'/dT2 = 0 2
M2 T0 Inflexion point of G′(T), d2G'/dT2 = 0 3b
Tp Local minimum of d2G'/dT2vs T 3b
Tf Inflexion point of G′(T), d2G'/dT2 = 0 3b
M3 T0 Inflexion point of G′(T), d2G'/dT2 = 0 4
Tp Local minimum of d2G'/dT2vs T 4
Tf Inflexion point of G′(T), d2G'/dT2 = 0 4