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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Autores principales: Aguirre, J.F., Osella, C.A., Carrara, C.R., Sánchez, H.D., Buera, M.D.P.
Formato: JOUR
Materias:
Bread staling
Starch crystallinity
Starch retrogradation
Constant level
Crystalline order
Recrystallization kinetics
Starch molecules
Storage temperatures
Storage time
Water activity
XRD patterns
Crystal growth
Food products
Recrystallization (metallurgy)
X ray diffraction analysis
Starch
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00389056_v63_n9_p587_Aguirre
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00389056_v63_n9_p587_Aguirre
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spelling todo:paper_00389056_v63_n9_p587_Aguirre2023-10-03T14:49:15Z Effect of storage temperature on starch retrogradation of bread staling Aguirre, J.F. Osella, C.A. Carrara, C.R. Sánchez, H.D. Buera, M.D.P. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Aguirre, J.F.
Osella, C.A.
Carrara, C.R.
Sánchez, H.D.
Buera, M.D.P.
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.
format JOUR
author Aguirre, J.F.
Osella, C.A.
Carrara, C.R.
Sánchez, H.D.
Buera, M.D.P.
author_facet Aguirre, J.F.
Osella, C.A.
Carrara, C.R.
Sánchez, H.D.
Buera, M.D.P.
author_sort Aguirre, J.F.
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
url http://hdl.handle.net/20.500.12110/paper_00389056_v63_n9_p587_Aguirre
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