Water redistribution and structural changes of starch during storage of a gluten-free bread
The objective of the present work was to analyze molecular and supramolecular changes of bread starch and to relate bread firmness increase during storage with starch recrystallization and water hydration levels and migration in gluten-free bread. At the studied conditions starch was in the supercoo...
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2005
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v57_n5_p208_Osella http://hdl.handle.net/20.500.12110/paper_00389056_v57_n5_p208_Osella |
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paper:paper_00389056_v57_n5_p208_Osella2023-06-08T15:03:09Z Water redistribution and structural changes of starch during storage of a gluten-free bread Buera, María del Pilar Gluten-free bread Starch crystallinity Water redistribution Crystallization Food storage Starch Supercooling Water distribution systems X ray diffraction analysis Firmness Gluten-free bread Starch crystallinity Water redistribution Food products The objective of the present work was to analyze molecular and supramolecular changes of bread starch and to relate bread firmness increase during storage with starch recrystallization and water hydration levels and migration in gluten-free bread. At the studied conditions starch was in the supercooled region of the state diagram, at a temperature between Tg (glass transition temperature) and Tm (melting temperature), feasible to crystallize. The crystalline degree during storage was followed by the intensity increase in the X-ray diffraction peaks. During bread storage, water migration occurred from the crumb towards the crust. Water amount and redistribution affected the kind of starch crystallites formed and firmness of aged bread. It was not the total amount of crystalline fraction that determined bread firmness, but the type of crystallites formed. These observations are a further evidence that bread firmness development and starch recrystallization, although being related phenomena, are obviously separate events. © 2005 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v57_n5_p208_Osella http://hdl.handle.net/20.500.12110/paper_00389056_v57_n5_p208_Osella |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Gluten-free bread Starch crystallinity Water redistribution Crystallization Food storage Starch Supercooling Water distribution systems X ray diffraction analysis Firmness Gluten-free bread Starch crystallinity Water redistribution Food products |
| spellingShingle |
Gluten-free bread Starch crystallinity Water redistribution Crystallization Food storage Starch Supercooling Water distribution systems X ray diffraction analysis Firmness Gluten-free bread Starch crystallinity Water redistribution Food products Buera, María del Pilar Water redistribution and structural changes of starch during storage of a gluten-free bread |
| topic_facet |
Gluten-free bread Starch crystallinity Water redistribution Crystallization Food storage Starch Supercooling Water distribution systems X ray diffraction analysis Firmness Gluten-free bread Starch crystallinity Water redistribution Food products |
| description |
The objective of the present work was to analyze molecular and supramolecular changes of bread starch and to relate bread firmness increase during storage with starch recrystallization and water hydration levels and migration in gluten-free bread. At the studied conditions starch was in the supercooled region of the state diagram, at a temperature between Tg (glass transition temperature) and Tm (melting temperature), feasible to crystallize. The crystalline degree during storage was followed by the intensity increase in the X-ray diffraction peaks. During bread storage, water migration occurred from the crumb towards the crust. Water amount and redistribution affected the kind of starch crystallites formed and firmness of aged bread. It was not the total amount of crystalline fraction that determined bread firmness, but the type of crystallites formed. These observations are a further evidence that bread firmness development and starch recrystallization, although being related phenomena, are obviously separate events. © 2005 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. |
| author |
Buera, María del Pilar |
| author_facet |
Buera, María del Pilar |
| author_sort |
Buera, María del Pilar |
| title |
Water redistribution and structural changes of starch during storage of a gluten-free bread |
| title_short |
Water redistribution and structural changes of starch during storage of a gluten-free bread |
| title_full |
Water redistribution and structural changes of starch during storage of a gluten-free bread |
| title_fullStr |
Water redistribution and structural changes of starch during storage of a gluten-free bread |
| title_full_unstemmed |
Water redistribution and structural changes of starch during storage of a gluten-free bread |
| title_sort |
water redistribution and structural changes of starch during storage of a gluten-free bread |
| publishDate |
2005 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v57_n5_p208_Osella http://hdl.handle.net/20.500.12110/paper_00389056_v57_n5_p208_Osella |
| work_keys_str_mv |
AT bueramariadelpilar waterredistributionandstructuralchangesofstarchduringstorageofaglutenfreebread |
| _version_ |
1768543887095234560 |