Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study

被引：30

作者：

Bosmans, Geertrui M. ^{[1
]}

Lagrain, Bert ^{[1
]}

Ooms, Nand ^{[1
]}

Fierens, Ellen ^{[1
]}

Delcour, Jan A. ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Lab Food Chem & Biochem, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium

来源：

FOOD CHEMISTRY | 2014年 / 165卷

关键词：

Time domain proton nuclear magnetic resonance; Proton mobility; Amylopectin retrogradation; Gluten hydration; Water diffusion; Bread firming; Partial baking; AMYLOPECTIN RETROGRADATION; STRAIGHT-DOUGH; FROZEN STORAGE; WHEAT BREAD; STARCH; CRUMB; QUALITY; BAKING; TEMPERATURE; IMPACT;

D O I：

10.1016/j.foodchem.2014.05.056

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23 degrees C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the firming rate was evidently lowest during frozen storage. The extent of crumb to crust moisture migration during parbaked bread storage largely determined the mass of the fresh finished bread, and its crumb and crust moisture contents. Initial NMR proton mobility, initial resilience, the extent of amylopectin retrogradation and changes in firmness and resilience during storage of fully baked bread were affected by its crumb moisture content. The lowest firming rate was observed for finished bread resulting from parbaked bread stored at -25 degrees C, while the highest firming rate was observed for finished bread from parbaked bread stored at 23 degrees C. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：149 / 156

页数：8

共 39 条

[1]

AACC International, 1999, AACC APPR METH AN, V11

[2]

[Anonymous], 1995, OFFICIAL METHODS ANA, V1

[3] Moisture redistribution and phase transitions during bread staling [J].

Baik, MY ;

Chinachoti, P .

CEREAL CHEMISTRY, 2000, 77 (04) :484-488

[4] Different approaches for increasing the shelf life of partially baked bread:: Low temperatures and hydrocolloid addition [J].

Barcenas, Maria Eugenia ;

Rosell, Cristina M. .

FOOD CHEMISTRY, 2007, 100 (04) :1594-1601

[5] Effect of freezing and frozen storage on the staling of part-baked bread [J].

Bárcenas, ME ;

Haros, M ;

Benedito, C ;

Rosell, CM .

FOOD RESEARCH INTERNATIONAL, 2003, 36 (08) :863-869

[6] Effect of frozen storage time on the bread crumb and aging of par-baked bread [J].

Bárcenas, ME ;

Rosell, CM .

FOOD CHEMISTRY, 2006, 95 (03) :438-445

[7] The impact of baking time and bread storage temperature on bread crumb properties [J].

Bosmans, Geertrui M. ;

Lagrain, Bert ;

Fierens, Ellen ;

Delcour, Jan A. .

FOOD CHEMISTRY, 2013, 141 (04) :3301-3308

[8] Impact of Amylases on Biopolymer Dynamics during Storage of Straight-Dough Wheat Bread [J].

Bosmans, Geertrui M. ;

Lagrain, Bert ;

Fierens, Ellen ;

Delcour, Jan A. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (26) :6525-6532

[9] Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming [J].

Bosmans, Geertrui M. ;

Lagrain, Bert ;

Ooms, Nand ;

Fierens, Ellen ;

Delcour, Jan A. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (19) :4646-4654

[10] Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems [J].

Bosmans, Geertrui M. ;

Lagrain, Bert ;

Deleu, Lomme J. ;

Fierens, Ellen ;

Hills, Brian P. ;

Delcour, Jan A. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (21) :5461-5470

← 1 2 3 4 →