Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were studied. Moreover, the effect of calcium and inulin levels on crumb firmness durin...

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Detalles Bibliográficos
Autores principales: Salinas, María Victoria, Puppo, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Ciencias Exactas
Wheat bread
Calcium salt-inulin system
Bread staling
Starch retrogradation
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/131929
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-131929
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Wheat bread
Calcium salt-inulin system
Bread staling
Starch retrogradation
spellingShingle Ciencias Exactas
Wheat bread
Calcium salt-inulin system
Bread staling
Starch retrogradation
Salinas, María Victoria
Puppo, María Cecilia
Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
topic_facet Ciencias Exactas
Wheat bread
Calcium salt-inulin system
Bread staling
Starch retrogradation
description The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were studied. Moreover, the effect of calcium and inulin levels on crumb firmness during storage was estimated by fitting the Avrami equation. Starch retrogradation and the amylose-lipid complex were evaluated by differential scanning calorimetry (DSC) and X-ray diffraction. Crumbs with high inulin content retained water during storage, regardless of the nature of the calcium salt used. In addition, they presented lower loss of elasticity and cohesiveness than the control crumb. Crumbs with calcium citrate and low inulin content produced the lowest increase in crumb firmness. In addition, elasticity and cohesiveness of crumbs containing low amount of inulin and organic salts were almost maintained. The salt that favored the retrogradation process was calcium lactate with high inulin content, evidenced by the shorter half-time obtained with the kinetic studies. Also, the increase in crystallinity of B-type starch in crumbs with organic calcium salts and high inulin content, correlates with the highest values of retrogradation enthalpy obtained by DSC.
format Articulo
Articulo
author Salinas, María Victoria
Puppo, María Cecilia
author_facet Salinas, María Victoria
Puppo, María Cecilia
author_sort Salinas, María Victoria
title Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title_short Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title_full Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title_fullStr Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title_full_unstemmed Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title_sort bread staling: changes during storage caused by the addition of calcium salts and inulin to wheat flour
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/131929
work_keys_str_mv AT salinasmariavictoria breadstalingchangesduringstoragecausedbytheadditionofcalciumsaltsandinulintowheatflour
AT puppomariacecilia breadstalingchangesduringstoragecausedbytheadditionofcalciumsaltsandinulintowheatflour
bdutipo_str Repositorios
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