Glass transition
3 articles tagged Glass transition
Scientific Parameter
• 9 min read
Caramel Glass Transition: How Moisture Sets Texture
Why a few points of water move a caramel from hard crack to chewy: the glass transition, a Gordon–Taylor table you can recompute, and the water left at each cooking stage.
Glass transition Caramel Texture control
Scientific Parameter
• 10 min read
Nougat Texture Science: Moisture, Foam, and Glass Transition
Control nougat texture through syrup concentration, crystallization, aeration, and moisture—with a reproducible Gordon–Taylor example and clear limits for real formulations.
Nougat Crystallization Aeration
Scientific Parameter
• 9 min read
Trehalose: Properties, Uses, and Science in Confectionery
How a non-reducing disaccharide with the molecular weight of sucrose but under half its sweetness protects frozen, aerated, and freeze-dried confectionery.
Trehalose Disaccharide Sugar