Combined Effects of Baking Conditions and Bacterial α-Amylases on Staling Kinetics of Degassed and Porous Bread Crumb

Food and Bioprocess Technology

Volumn 5, Issue 8, 2012, Pages 3032-3041

  Mouneim, Houda ^a,b   Besbes, Emna ^a,b   Jury, Vanessa ^a,b   Monteau, Jean Yves ^a,b   Le Bail, Alain ^a,b  

^a LUNAM UNIVERSITÉ   (France)

^b CNRS   (France)

Author keywords

Amylase; Amylopectin; Bread; Crumb staling; Freezable water; Young's modulus

Indexed keywords

BAKING TEMPERATURE; BREAD; BREAD CRUMBS; CALORIMETRIC ANALYSIS; COMBINED EFFECT; CRUMB STALING; FIRST-ORDER KINETIC MODELS; FREEZABLE WATER; MELTING ENTHALPY; MINIATURIZED SYSTEMS; SLOW HEATING RATES; STARCH RETROGRADATION; YOUNG'S MODULUS;

AMYLOPECTINS; DIGITAL STORAGE; ELASTIC MODULI; FERMENTATION; FOOD PRODUCTS; HEATING RATE; KINETICS;

AMYLASES;

BACTERIA (MICROORGANISMS);

EID: 84867687240     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0716-2     Document Type: Article

References (27)

1. Angioloni, A., & Collar, C. (2009). Bread crumb quality assessment: a plural physical approach. European Food Research and Technology, 229, 21-30.
2. AOAC (1995). Official methods of analysis of AOAC International: Methods 952. 10 and 926. 05. The Association (16th edn), 1-4.
3. Baik, M. Y., & Chinachoti, P. (2000). Moisture redistribution and phase transitions during bread staling. Cereal Chemistry, 77(4), 484-488.
4. Baik, M. Y., & Chinachoti, P. (2001). Effects of glycerol and moisture gradient on thermomechanical properties of white bread. Journal of Agriculture and Food Chemistry, 49(8), 4031-4038.
5. Bechtel, W. G., Meisner, D. F., & Bradley, W. B. (1953). Effect of the crust on the staling of bread. Food Technology, 30, 160-168.
6. Corford, S. J., Axford, D. W. E., & Elton, G. A. H. (1964). The elastic modulus of bread crumb in linear compression in relation to staling. Cereal Chemistry, 41, 216-229.
7. Eliasson, A. C. (1985). Retrogradation of starch as measured by differential scanning calorimetry. In R. D. Hill & L. Munck (Eds.), New approaches to researches on cereal carbohydrates. Amsterdam: Elsevier Science.
8. Eliasson, A. C. (2003). Utilization of thermal properties for understanding baking processes: V staling of bread. In K. Gonul & J. B. Kanneth (Eds.), Characterization of cereals and flours: properties analysis and applications. New York: Basel.
9. Fessas, D., & Schiraldi, A. (2001). Water properties in wheat flour dough I: classical thermogravimetry approach. Food Chemistry, 72, 237-244.
10. Gambaro, A., Varela, P., Gimenez, A., Aldrovandi, A., Fiszman, S. M., & Hough, G. (2002). Textural quality of white pan bread by sensory and instrumental measurements. Journal of Texture Studies, 33, 401-413.
11. Gibson, L. J., & Ashby, M. F. (1997). Cellular solids-structure and properties. Cambridge: Cambridge University Press.
12. Giovanelli, G., Peri, C., & Borri, V. (1997). Effects of baking temperature on crumb staling kinetics. Cereal Chemistry, 74, 710-714.
13. Gomez, M., Oliete, B., Pando, V., Ronda, F., & Caballero, P. A. (2008). Effect of fermentation conditions on bread staling kinetics. European Food Research and Technology, 226, 1379-1987.
14. Gray, J. A., & Bemiller, J. N. (2003). Bread staling: molecular basis and control. Comprehensive Reviews in Food Science and Food Safety, 2, 1-21.
15. Guessasma, S., Babin, P., Della-Valle, G., & Dendievel, R. (2008). Relating cellular structure of open solid food foams to their Young's modulus: finite element calculation. International Journal of Solids and Structures, 45, 2881-2896.
16. Hallberg, L., & Chinachoti, P. (2002). A fresh perspective on staling: the significance of starch recrystallisation on the firming of bread. Journal of Food Science, 67, 1092-1096.
17. Haros, M., Rosell, C. M., & Benedito, C. (2002). Effect of different carbohydrases on fresh bread texture and bread staling. European Food Research and Technology, 215, 425-430.
18. Hug-Iten, S., Handschin, S., Conde-Petit, B., & Escher, F. (1999). Changes in starch microstructure on baking and staling of wheat bread. Lebensmittel-Wissenschaft und-Technologie, 32, 255-260.
19. Kim, S. K., & D'Appolonia, B. L. (1977). Bread staling studies I: effect of protein content on staling rate and bread crumb pasting properties. Cereal Chemistry, 54, 207.
20. Le Bail, A., Boumali, K., Jury, V., Ben-Aissa, F., & Zuniga, R. (2009). Impact of baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb. Journal of Cereal Science, 50, 235-240.
21. Patel, B. K., Waniska, R. D., & Seetharaman, K. (2005). Impact of different baking processes on bread firmness and starch properties in breadcrumb. Journal of Cereal Sciences, 42, 173-184.
22. Poinot, P., Arvisenet, G., Grua-Priol, J., Colas, D., Fillonneau, C., Le-Bail, A., et al. (2008). Influence of formulation and process on the aromatic profile and physical characteristics of bread. Journal of Cereal Sciences, 48, 686-697.
23. Ribotta, P. D., & Le Bail, A. (2007). Thermo-physical assessment of bread during staling. Lebensmittel-Wissenschaft und Technologie, 40, 879-884.
24. Ribotta, P. D., Cuffini, S., & Leon, A. E. (2004). The staling of bread: an X-ray diffraction study. European Food Research and Technology, 218, 219-223.
25. Schultz, A. S., Schoonover, F. D., Fisher, R. A., & Jacker, S. S. (1952). Retardation of crumb starch staling in commercial bread by bacterial alpha-amylase. Cereal Chemistry, 29, 200.
26. Vodovotz, Y., Hallberg, L., & Chinachoti, P. (1996). Effect of aging and drying on thermomechanical properties of white bread as characterized by dynamical mechanical analysis (DMA) and differential scanning calorimetry (DSC). Cereal Chemistry, 73(2), 264-270.
27. Willhoft, E. M. A. (1971). Bread staling I: experimental study. Journal of the Science of Food and Agriculture, 22, 176-180.