Preventing bread staling

Bread Making: Improving Quality

Volumn , Issue , 2003, Pages 562-574

  Chinachoti, P ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84902408535     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-85573-553-8.50031-9     Document Type: Chapter

References (80)

1. ARMERO E, COLLAR C 'Crumb firming kinetics of wheat breads with anti-staling additives'. J. Cereal Sci. 1998, 28:165-174.
2. BAIK M-Y (2001), Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling, Ph.D. Thesis, University of Massachusetts, Amherst, MA.
3. BAIK M-Y, CHINACHOTI P 'Moisture redistribution and phase transition during bread staling'. Cereal Chem. 2000, 77(4):484-488.
4. BAIK M-Y, CHINACHOTI P 'Effects of glycerol and moisture gradient on thermo-mechanical properties of white bread'. J. Agric. Food Chem. 2001, 49:4031-4038.
5. 13C CP/MAS NMR studies on aging of starch in white bread'. J. Agric. Food Chem. 2002, 51:1242-1248.
6. BELTON P S, COLQUHOUN I J 'Nuclear magnetic resonance spectroscopy in food research'. Spectroscopy 1989, 4(9):22-32.
7. BERKOWITZ D and OLEKSYK L E, (1991). 'Leavened breads with extended shelf-life', United States Patent No. 5,059,432.
8. CESARO A, SUSSICH F 'Plasticization: the softening of materials'. Bread Staling 2001, 19-59. CRC Press, New York. P. Chinachoti, Y. Vodovotz (Eds.).
9. CHAMPENOIS Y, DELLA VALLE G, PLANCHOT V, BULEON A, COLONNA P 'Influence of α-amylases on bread staling and on retrogradation of wheat starch models'. Science des Aliments 1999, 19:471-486.
10. CHATAKANONDA P, CHINACHOTI P, SRIROTH K, TANG H, HILLS P 'The influence of time and conditions of harvest on structure-function properties of cassava starch-A proton NMR relaxation study'. Carbohydrate Polymers 2003, 53:233-240.
11. CHERIAN G, GENNADIOS A, WELLER C, CHINACHOTI P 'Thermomechanical behavior of wheat gluten films: effect of sucrose, glycerin and sorbitol'. Cereal Chem. 1995, 72(1):1-6.
12. CHINACHOTI P 'Probing molecular and structural thermal events in cereal-based products'. Thermochimica Acta. 1994, 246:357-369.
13. CHINACHOTI P 'Characterization of thermomechanical properties in starch and cereal products'. Thermal Analysis 1996, 47:195-213.
14. CHINACHOTI P 'NMR dynamic properties of water in relation to thermal characteristics of bread'. The Properties of Water in Foods: ISOPOW 6 1996, 139-159. Blackie Academic & Professional, New York. D.S. Reid (Ed.).
15. CHINACHOTI P, VODOVOTZ Y Bread Staling 2001, CRC Press, New York.
16. COLLAR C, ARMERO E, MARTINEZ J 'Lipid binding of formula bread doughs. Relationships with dough and bread technological performance'. Z. Lebensm Unters Forsch A. 1998, 207:110-121.
17. COLLAR C, MARTINEZ J C, ROSELL C M 'Lipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance'. Food Sci Tech. Int. 2002, 7(6):501-510.
18. CONFORD S J, AXFORD DWE, ELTON GAH 'The elastic modulus of bread crumb in linear expression in relation to staling'. Cereal Chem. 1964, 41:216-229.
19. DAVIDOU S, LE MESTE M, DEBEVER E, BEKAERT D 'A contribution to the study of staling of white bread; effect of water and hydrocolloid'. Food Hydrocolloids 1996, 10(4):375-383.
20. DENLI E, ERCAN R 'Effect of added pentosans isolated from wheat and rye grain on some properties of bread'. Eur. Food Res. Technol. 2001, 212:374-376.
21. DICKINSON L C, MORGANELLI P, CHU C W, PETROVIC Z, MACKNIGHT W J, CHIEN C W 'Molecular motions in model network polymers'. Macromolecules 1988, 21(2):338-346.
22. FARHAT I A, BLANSHARD JMV 'Modeling the kinetics of starch retrogradation'. Bread Staling 2001, 163-172. CRC Press, New York. P. Chinachoti, Y. Vodovotz (Eds.).
23. 13C NMR study of wheat flours and doughs'. J. Agric. Food Chem. 1991, 39:877-880.
24. HALLBERG L M, CHINACHOTI P 'Dynamic mechanical analysis for glass transitions in long shelf-life bread'. J. Food Sci. 1992, 57(5):1201-1229.
25. HALLBERG L M, CHINACHOTI P 'A fresh perspective on staling: the significance of starch recrystallization on the firming of bread'. J. Food Sci. 2002, 1092-1096.
26. HALLBERG L M, YANG T and TAUB I A (1990) Optimization of functional ingredients in a low water activity bread using response surface methodology. In Proceedings of the Third Natick Science Symposium; Herz, M.L. and Sklarsky, T.A. Eds. US Army Natick Research, Development and Engineering Center. Natick, MA, pp. 277-293.
27. HE H, HOSENEY R C 'Changes in bread firmness and moisture during long-term storage'. Cereal Chem. 1990, 67(6):603-605.
28. HE H, HOSENEY R.C. 'Differences in gas retention, protein solubility, and rheological properties between different baking quality flours'. Cereal Chem. 1991, 68(5):526-530.
29. HILLS B, BABONNEAU F 'A quantitative study of water proton relaxation in porous-beds of porous particles with varying water content'. Magnetic Resonance Imaging 1994, 12:909.
30. HILLS B, LEFLOC'H G 'NMR studies of non-freezing water in cellular plant tissue'. Food Chem. 1994, 51:331-336.
31. HILLS B, QUANTIN V M 'Water proton relaxation in dilute and unsaturated suspensions of nonporous particles'. Molecular Physics 1993, 79:77-93.
32. HUG-ITEN S, HANDSCHIN S, CONDE-PETIT B, ESCHER F 'Changes in starch microstructure on baking and staling of wheat bread'. Lebensm.-Wiss. U.-Technol. 1999, 32:255-260.
33. JANKIEWICZ M, MICHNIEWICZ J 'The effect of soluble pantosans isolated from rye grain on staling of bread'. Food Chem. 1987, 25:241-246.
34. JIMENEZ T, MARTINEZ-ANAYA M.A. 'Amylases and hemicellulases in breadmaking. Degradation by-products and potential relationship with functionality'. Food Sci. Tech. Int. 2001, 7(1):5-14.
35. KALICHEVSKY M T, JAROSZKIEWICZ E M, ABLETT S, BLANSHARD JMV, LILLFORD P J 'The glass transition of amylopectin measured by DSC, DMTA and NMR'. Carbohydrate Polymers 1992, 18(2):77-88.
36. KALICHEVSKY M T, BLANSHARD JMV, MARSH RDL 'Application of mechanical spectroscopy to the study of glassy biopolymers and related systems'. The Glassy State in Foods. 1993, University Press, Nottingham, UK. J. M.V. Blanshard, P. J. Lillford (Eds.).
37. KIM S K, D'APPOLONIA B L 'Bread staling studies. I. Effect of protein content on staling rate and bread crumb pasting properties'. Cereal Chem. 1977, 54(2):207-215.
38. KIM S K, D'APPOLONIA B L 'Bread staling studies. III. Effect of pentosans on dough, bread, and bread staling rate'. Cereal Chem. 1977, 54:225-229.
39. 17O nuclear magnetic resonance studies of water mobility during bread staling'. J. Agric. Food Chem. 1991, 39:1915-1920.
40. KOU Y, CHINACHOTI P 'Structural damage in bread staling as detected by recoverable work and stress-strain analysis'. Cereal Foods World. 1991, 36:888-892.
41. LE MESTE M, HUANG V T, PANAMA J, ANDERSON G, LENTZ R 'Glass transition of bread'. Cereal Foods World. 1992, 37:264-267.
42. LEUNG H K, MAGNUSON J A, BRUINSMA B L 'Water binding of wheat flour doughs and breads as studied by deuteron relaxation'. J. Food Sci. 1983, 48:95-99.
43. LI S, DICKINSON L C, CHIEN JCW 'Local compositional fluctuations in PPO/HIPS and PPO/SBS blends'. J. Polymer Sci. 1994, 32:607-613.
44. LI S, DICKINSON C, CHINACHOTI P 'Proton relaxation of starch and gluten by solid-state nuclear magnetic resonance spectroscopy'. Cereal Chem. 1996, 73(6):736-743.
45. 1H NMR'. J. Agric. Food Chem. 1998, 46:62-71.
46. MALEKI M., HOSENEY R C, MATTERN P J 'Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread'. Cereal Chem. 1980, 57(2):138-140.
47. MARTIN M L, HOSENEY R C 'A mechanism of bread firming. II. Role of starch hydrolyzing enzymes'. Cereal Chem. 1991, 68(5):503-507.
48. MARTIN M L, ZELEZNAK K J, HOSENEY R C 'A mechanism of bread firming. I. Role of starch swelling'. Cereal Chem. 1991, 68(5):498-503.
49. MCIVER R G, AXFORD DWE, COLWELL K H, ELTON GAH 'Kinetic study of the retrogradation of gelatinized starch'. J. Sci. Food Agr. 1968, 19:560-563.
50. MIN B-C, YOON S-H, KIM J-W, LEE Y-W, KIM Y-B, PARK K H 'Cloning of novel maltooligosaccharide-producing amylases as antistaling agents for bread'. J. Agric. and Food Chem. 1998, 46:779-782.
51. 13C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of bread'. Carbohydr. Res. 1992, 235:15-22.
52. MORGAN K R, FURNEAUX R H, LARSEN N G 'Solid-state NMR studies on the structure of starch granules'. Carbohydrate Research 1995, 276:387-399.
53. MORGAN K R, HUTT L, GERRARD J, EVERY D, ROSS M, GILPIN M 'Staling in starch breads: The effect of antistaling α-amylase'. Starch 1997, 49:54-59.
54. NUSSINOVITCH A, STEFFENS M, CHINACHOTI P, PELEG M 'Effect of strain level and storage time on the recoverable work of compressed breadcrumb'. J. Texture Studies 1992, 23:13-24.
55. OATES C G 'Bread microstructure'. Bread Staling 2001, 149-162. CRC Press, New York. P. Chinachoti, Y. Vodovotz (Eds.).
56. PARKER R, RING S 'Macromolecular aspects of bread staling'. Bread Staling 2001, 149-162. CRC Press, New York. P. Chinachoti, Y. Vodovotz (Eds.).
57. PELEG M, ROY I, CAMPANELLA O H, NORMAND M D 'Mathematical characterization of the compressive stress-strain relationships of spongy baked goods'. J. Food Sci. 1989, 54(4):947-949.
58. POMERANZ Y 'Composition and functionality of wheat flour components'. Wheat Chemistry and Technology 1988, 2:219-370. American Association of Cereal Chemists, St. Paul, MN. Y. Pomeranz (Ed.).
59. PONTE J G, TITCOMB S T, COTTON R H 'Flour as a factor in bread firming'. Cereal Chem. 1962, 39:437-444.
60. POWERS E M, BERKOWITZ D 'Efficacy of an oxygen scavenger to modify the atmosphere and prevent mold growth on meal, ready-to-eat pouched bread'. J. Food Protection 1990, 53:767-771.
61. RAO P, NUSSINOVITCH A, CHINACHOTI P 'Effects of surfactants and amylopectin recrystallization and recoverability of bread crumbs during storage'. Cereal Chem. 1992, 69:613-618.
62. RUAN R, CHEN P L 'Nuclear magnetic resonance techniques'. Bread Staling 2001, 113-128. CRC Press, New York. P. Chinachoti, Y. Vodovotz (Eds.).
63. RUAN R, ALMAER S, HUANG V T, PERKINS P, CHEN P, FULCHER R G 'Relationship between firming and water mobility in starch-based food systems during storage'. Cereal Chem. 1996, 73:328-332.
64. SAHLSTROM A, BRATHEN E 'Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling'. Food Chem. 1997, 58(1-2):75-80.
65. SCHAEFER J, STEJSKAL E O, BUCHDAHL R 'Magic-angle carbon-13 NMR analysis of motion in solid glassy polymers'. Macromolecules 1977, 10(2):384-405.
66. SCHIRALDI A, FESSAS D 'Mechanism of staling: an overview'. Bread Staling 2001, 1-17. CRC Press, New York. P. Chinachoti, Y. Vodovotz (Eds.).
67. SLADE L, LEVINE H 'Beyond water activity; recent advances based on an alternative approach to the assessment of food quality and safety'. Crit. Rev. Food Sci. Nutr. 1991, 30:115-360.
68. SUHENDRO E L, WANISKA R D, ROONEY L W 'Effects of added proteins in wheat tortillas'. Cereal Chem. 1993, 70(4):412-416.
69. SUHENDRO E L, WANISKA R D, ROONEY L W, GOMEZ M H 'Effects of polyols on the processing and qualities of wheat tortillas'. Cereal Chem. 1995, 72(1):122-127.
70. TANG H-R, GODWARD J, HILLS B 'The distribution of water in native starch granules - a multinuclear NMR study'. Carbohydrate Polymers 2000, 43:375-387.
71. TANNER S F, HILLS B P, PARKER R 'Interactions of sorbed water with starch studied using proton nuclear magnetic resonance spectroscopy'. J. Chem. Soc. Faraday Trans. 1991, 87(16):2613-2621.
72. TAUB I A, HALLIDAY J W and KIM Y-K (1994), 'Bread structure and stability: rheological, calorimetric, spectroscopic, and microscopic characterization', Army Science Conference Proceedings, Vol. 6, 1391-1398.
73. UMBACH S L, DAVIS E A, GORDON J, CALLAGHAN P T 'Water self-diffusion coefficients and dielectric properties determined for starch-gluten water mixtures heated by microwave and by conventional methods'. Cereal Chem. 1992, 69:637-641.
74. VODOVOTZ Y (1996), Aging of Starch and Bread as Studied by DSC, DMA, and Confocal Microscopy, Ph.D. Thesis, University of Massachusetts, Amherst, MA.
75. VODOVOTZ Y, CHINACHOTI P 'Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis'. J. Food Sci. 1996, 61:932-937.
76. VODOVOTZ Y, BAIK M, VITTADINI E, CHINACHOTI P 'Instrumental techniques used in bread staling analysis'. Bread Staling 2001, 93-112. CRC Press, New York. P. Chinachoti, Y. Vodovotz (Eds.).
77. WILLHOFT EMA 'Bread staling. II. Theoretical study'. J. Sci. Food Agr. 1971, 22:180-183.
78. WYNNE-JONES S, BLANSHARD JMV 'Hydration studies of wheat starch, amylopectin, amylose gels and bread by proton magnetic resonance'. Carbohydrate Polymers 1986, 6:289-306.
79. YAMAUCHI H, KANESHIGE H, FUJIMURA M, SOSHO Y, HASHIMOTO S, NISHIYAMA T, KODOMA K, KOBAYASHI T 'A kinetic study on staling of white bread made by straight method'. Nippon Shokuhin Kogyo Gakkaishi 1994, 41(1):1-8.
80. ZOBEL H F, KULP K 'The staling mechanism'. Baked Goods Freshness 1996, 1-64. Marcel Dekker, Inc., New York. R. E. Hebeda, H. F. Zobel (Eds.).