Effect of storage temperature on starch retrogradation of bread staling
The objective of the present work was to study the effect of bread storage temperature on starch retrogradation, using water activity measurement and X-ray diffractometry technique to analyse the changes produced in the crumb firmness such as recrystallization. When storing bread with crust, the cru...
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v63_n9_p587_Aguirre http://hdl.handle.net/20.500.12110/paper_00389056_v63_n9_p587_Aguirre |
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paper:paper_00389056_v63_n9_p587_Aguirre2023-06-08T15:03:09Z Effect of storage temperature on starch retrogradation of bread staling Buera, María del Pilar Bread staling Starch crystallinity Starch retrogradation Bread staling Constant level Crystalline order Recrystallization kinetics Starch crystallinity Starch molecules Starch retrogradation Storage temperatures Storage time Water activity XRD patterns Crystal growth Food products Recrystallization (metallurgy) X ray diffraction analysis Starch The objective of the present work was to study the effect of bread storage temperature on starch retrogradation, using water activity measurement and X-ray diffractometry technique to analyse the changes produced in the crumb firmness such as recrystallization. When storing bread with crust, the crust tends to trap moisture from the crumb, resulting in a dehydration of the crumb with faster staling. For storage temperatures of 25 and 4°C, water activity decreases as a function of storage time whereas at -18°C it is maintained at an almost constant level for 23 days. During storage, the starch molecules are reassociated and generate a new crystalline order which has a typical XRD pattern: the B-type structure. The peak at 17.4° is indicative of this structure and is related to bread aging. As observed with the recrystallization kinetics, at -18°C only crystal growth may occur, whereas at 25 and 4°C there would be not only growth but also formation of new crystals. At 4°C the rate of starch retrogradation is the highest for the studied conditions. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Fil:Buera, M.D.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v63_n9_p587_Aguirre http://hdl.handle.net/20.500.12110/paper_00389056_v63_n9_p587_Aguirre |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
Bread staling Starch crystallinity Starch retrogradation Bread staling Constant level Crystalline order Recrystallization kinetics Starch crystallinity Starch molecules Starch retrogradation Storage temperatures Storage time Water activity XRD patterns Crystal growth Food products Recrystallization (metallurgy) X ray diffraction analysis Starch |
spellingShingle |
Bread staling Starch crystallinity Starch retrogradation Bread staling Constant level Crystalline order Recrystallization kinetics Starch crystallinity Starch molecules Starch retrogradation Storage temperatures Storage time Water activity XRD patterns Crystal growth Food products Recrystallization (metallurgy) X ray diffraction analysis Starch Buera, María del Pilar Effect of storage temperature on starch retrogradation of bread staling |
topic_facet |
Bread staling Starch crystallinity Starch retrogradation Bread staling Constant level Crystalline order Recrystallization kinetics Starch crystallinity Starch molecules Starch retrogradation Storage temperatures Storage time Water activity XRD patterns Crystal growth Food products Recrystallization (metallurgy) X ray diffraction analysis Starch |
description |
The objective of the present work was to study the effect of bread storage temperature on starch retrogradation, using water activity measurement and X-ray diffractometry technique to analyse the changes produced in the crumb firmness such as recrystallization. When storing bread with crust, the crust tends to trap moisture from the crumb, resulting in a dehydration of the crumb with faster staling. For storage temperatures of 25 and 4°C, water activity decreases as a function of storage time whereas at -18°C it is maintained at an almost constant level for 23 days. During storage, the starch molecules are reassociated and generate a new crystalline order which has a typical XRD pattern: the B-type structure. The peak at 17.4° is indicative of this structure and is related to bread aging. As observed with the recrystallization kinetics, at -18°C only crystal growth may occur, whereas at 25 and 4°C there would be not only growth but also formation of new crystals. At 4°C the rate of starch retrogradation is the highest for the studied conditions. Copyright © 2011 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 |
Effect of storage temperature on starch retrogradation of bread staling |
title_short |
Effect of storage temperature on starch retrogradation of bread staling |
title_full |
Effect of storage temperature on starch retrogradation of bread staling |
title_fullStr |
Effect of storage temperature on starch retrogradation of bread staling |
title_full_unstemmed |
Effect of storage temperature on starch retrogradation of bread staling |
title_sort |
effect of storage temperature on starch retrogradation of bread staling |
publishDate |
2011 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v63_n9_p587_Aguirre http://hdl.handle.net/20.500.12110/paper_00389056_v63_n9_p587_Aguirre |
work_keys_str_mv |
AT bueramariadelpilar effectofstoragetemperatureonstarchretrogradationofbreadstaling |
_version_ |
1768543600189112320 |