The impact of baking time and bread storage temperature on bread crumb properties

被引:49
作者
Bosmans, Geertrui M. [1 ]
Lagrain, Bert [1 ]
Fierens, Ellen [1 ]
Delcour, Jan A. [1 ]
机构
[1] Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Chem & Biochem, B-3001 Louvain, Belgium
关键词
Low resolution proton nuclear magnetic resonance; Proton mobility; Amylopectin retrogradation; Gluten hydration; Water diffusion; Bread firming; Baking time; Storage temperature; RESISTANT STARCH FORMATION; STALING KINETICS; DOUGH; WATER; COMPRESSION; FIRMNESS; TEXTURE;
D O I
10.1016/j.foodchem.2013.06.031
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Two baking times (9 and 24 min) and storage temperatures (4 and 25 degrees C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticised biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码:3301 / 3308
页数:8
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