Monitoring the crystallization of starch and lipid components of the cake crumb during staling

被引：27

作者：

Hesso, N. ^{[1
,2
,3
]}

Le-Bail, A. ^{[1
,2
,3
]}

Loisel, C. ^{[1
,2
,3
]}

Chevallier, S. ^{[1
,2
,3
]}

Pontoire, B. ^{[3
,4
]}

Queveau, D. ^{[1
,2
,3
]}

Le-Bail, P. ^{[3
,4
]}

机构：

[1] Oniris, GPA, F-44322 Nantes 3, France

[2] LUNAM Univ Nantes Angers Le Mans, UMR GEPEA CNRS 6144, F-44307 Nantes, France

[3] Ingn Biopolymeres Structurat Matrices & Mat IBSM, SFR 4204, F-44316 Nantes, France

[4] INRA, UR1268, Biopolymeres, Interact,Assemblages, F-44300 Nantes, France

来源：

CARBOHYDRATE POLYMERS | 2015年 / 133卷

关键词：

Cake; Staling kinetics; Storage temperature; Fat recrystallization; DSC; Heating cell XRD; X-RAY-DIFFRACTION; ANHYDROUS MILK-FAT; STORAGE-TEMPERATURE; STRUCTURAL BEHAVIOR; PHASE-TRANSITIONS; MOISTURE-CONTENT; PROTEIN-CONTENT; WHEAT-STARCH; BREAD CRUMB; AMYLOSE;

D O I：

10.1016/j.carbpol.2015.07.056

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogradation, which is linked to biopolymers recrystallisation, is the most important factor affecting cake firmness in addition to water migration and fat crystallization. In this study, the effect of storage temperatures of 4 degrees C and 20 degrees C on starch retrogradation and fat recrystallization was investigated. Starch retrogradation can be tracked through changes in crystalline structure via X-rays diffraction as well as through melting of crystals via calorimetry. These techniques have been coupled to study the different phenomena occurring during staling. The results revealed that the storage of cakes at 20 degrees C for 25 days showed more starch polymer retrogradation and more intense fat recrystallization in the beta form than at 4 degrees C. Consequently, the staling was delayed when a low storage temperature like 4 degrees C was used, which is recommended to retain high quality cakes during storage. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：533 / 538

页数：6

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