Bread staling: Effect of gluten on physico-chemical properties and molecular mobility

LWT

Volumn 59, Issue 1, 2014, Pages 418-425

  Curti, Elena ^a   Carini, Eleonora ^a   Tribuzio, Giovanni ^b   Vittadini, Elena ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Barilla GR Flli SpA   (Italy)

Author keywords

Bread staling; Gluten; Low resolution proton nuclear magnetic resonance; Proton mobility; Water status

Indexed keywords

FOOD PRODUCTS; WATER CONTENT;

BREAD STALING; FARINOGRAPHS; FROZEN WATER; GLUTEN; LOW-RESOLUTION PROTON NUCLEAR MAGNETIC RESONANCES; MOLECULAR MOBILITY; PHYSICOCHEMICAL PROPERTY; PROTON MOBILITY; WATER AMOUNT; WATER STATUS;

NUCLEAR MAGNETIC RESONANCE;

EID: 84903785718     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.057     Document Type: Article

References (45)

1. Bosmans G.M., Lagrain B., Deleu L.J., Fierens E., Hills B.P., Delcour J.A. Assignments of proton populations in dough and bread using NMR Relaxometry of starch, gluten, and flour model systems. Journal of Agricultural of Food Chemistry 2012, 60:5461-5470. (The authors believe that this recently published article is one of the most relevant works in the scientific literature that deals with molecular mobility in bread and attempts to systematically assign the protons populations to bread constituents).
2. Bosmans G.M., Lagrain B., Ooms N., Fierens E., Delcour J.A. Biopolymer interactions, water dynamics and bread crumb firming. Journal of Agricultural and Food Chemistry 2013, 61(19):4646-4654. (The authors believe that this recently published article is one of the most relevant works in the scientific literature that deals with molecular mobility in bread and attempts to systematically assign the protons populations to bread constituents).
3. Curti E., Carini E., Bonacini G., Tribuzio G., Vittadini E. Effect of the addition of bran fractions on bread properties. Journal of Cereal Science 2013, 57(3):325-332. (In this article staling in bran enriched breads has been studied at a molecular level in relation to macroscopic changes, suggesting the importance of the investigation of molecular properties for a deeper understanding of bread staling).
4. Engelsen S.B., Jensen M.K., Pedersen H.T., Norgaard L., Munck L. NMR-baking and multivariate prediction of instrumental texture parameters in bread. Journal of Cereal Science 2001, 33:59-67. (The authors believe that this article is very relevant in the scientific literature as it proposed an assignment of NMR proton populations in bread, and, therefore it is essential in the discussion of NMR results).
5. Gray J.A., Bemiller J.N. Bread staling: molecular basis and control. Comprehensive Reviews in Food Science and Food Safety 2003, 2:1-21. (This review is very enlightening about the complexity of bread staling. Some of the questions posed on bread staling are still under debate in the scientific literature, even if the article was published in 2003. It has to be still considered an essential work for bread staling researchers).
6. Hallberg L.M., Chinachoti P. Afresh perspective on staling: the significance of starch recrystallization on the firming of bread. Journal of Food Science 2002, 67:1092-1096. (This article provides evidence that starch (amylopectin) recrystallization is not the only factor contributing to bread firming; changes in the amorphous regions have been suggested to play a key role in the process).
7. AACC International. Approved methods of analysis, 11th ed. Method 54-21.02. Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure January 6, 2011. AACC International: St. Paul, MN, U.S.A. http://dx.doi.org/10.1094/AACCIntMethod-54-21.02.
8. AACC International. Approved methods of analysis, 11th ed. Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. October 3, 2001. AACC International: St. Paul, MN, U.S.A. http://dx.doi:10.1094/AACCIntMethod-10-05.01.
9. Baik M.Y., Chinachoti P. Moisture redistribution and phase transitions during bread staling. Cereal Chemistry 2000, 77:484-488.
10. Baik M.Y., Chinachoti P. Effects of glycerol and moisture gradient on thermo-mechanical properties of white bread. Journal of Agricultural and Food Chemistry 2001, 49:4031-4038.
11. Barcenas M.E., Haros M., Benedito C., Rosell C.M. Effect of freezing and frozen storage on the staling of part-baked bread. Food Research International 2003, 36:863-869.
12. Borla O.P., Motta E.L., Saiz A.I., Fritz R. Quality parameters and baking performance of commercial gluten flours. Lwt - Food Science and Technology 2004, 37:723-729.
13. Callejo M.J., Gill M.J., Rodriguez G., Ruiz M.V. Effect of gluten addition and storage time on white pan bread quality: instrumental evaluation. European Food Research and Technology 1999, 208:27-32.
14. Chen P.L., Long Z., Ruan R., Labuza T.P. Nuclear magnetic resonance studies of water mobility in bread during storage. LWT - Food Science and Technology 1997, 30:178-183.
15. Codina G.G., Bordei D., Paslaru V. The effects of different doses of gluten on rheological behaviour of dough and bread quality. Romanian Biotechnological Letters 2008, 13(6):37-42.
16. Curti E., Bubici S., Carini E., Baroni S., Vittadini E. Water molecular dynamics during bread staling by Nuclear Magnetic Resonance. Lwt - Food Science and Technology 2011, 44:854-859.
17. Eliasson A.C. Differential Scanning Calorimetry studies on wheat starch-gluten mixtures. I. Effect of gluten on the gelatinization of wheat starch. Journal of Cereal Science 1983, 1:199-205.
18. Eliasson A.C. Differential scanning calorimetry studies on wheat starch-gluten mixtures. II. Effect of gluten and sodium stearoyl lactylate on starch crystallisation during ageing of wheat starch gels. Journal of Cereal Science 1983, 1:207-213.
19. Erlander S.R., Erlander L.G. Explanation of ionic sequences in various phenomena. X. Protein-carbohydrate interactions and the mechanism of staling bread. Starch-Stärke 1969, 21:305-315.
20. Every D., Gerrard J.A., Gilpin M.J., Ross M., Newberry M.P. Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate. Starch-Stärke 1998, 50:443-446.
21. 1H NMR relaxation study of amylopectin retrogradation. Magnetic resonance in food science: Latest developments 2003, 172-179. RSC Publishing, UK. P.S. Belton, A.M. Gil, G.A. Webb, D. Rutledge (Eds.).
22. Ferrero C., Martino M.N., Zaritzky N.E. Stability of frozen starch paste: effects of freezing, storage and xanthan gum addition. Journal of Food Processing and Preservation 1993, 17:191-211.
23. Fessas D., Schiraldi A. Starch gelatinization kinetics in Bread Dough. DSC investigations on 'simulated' baking processes. Journal of Thermal Analysis and Calorimetry 2000, 61(2):411-423.
24. Ghiasi K., Hoseney R.C., Varriano-Marston E. Effects of flour components and dough ingredients on starch gelatinization. Cereal Chemistry 1983, 60(1):58-61.
25. Imberty A., Perez S. Arevisit to the three-dimensional structure of B-type starch. Biopolymers 1988, 27:1205-1221.
26. Kerch G., Rustichelli F., Ausili P., Zicans J., Merijs Meri R., Glonin A. Effect of chitosan on physical and chemical processes during bread baking and staling. European Food Research and Technology 2008, 226:1459-1464.
27. Kim S.K., D'Appolonia B.L. Bread staling studies. I. Effect of protein content on staling rate and bread crumb pasting properties. Cereal Chemistry 1977, 54:207-215.
28. León A., Durán E., Benedito C. Anew approach to study starch changes occurring in the dough-baking process and during bread storage. European Food Research Technology 1997, 204:316-320.
29. Leung H.K. Structure and properties of water. Cereal Foods World 1981, 26:350-352.
30. Lin W., Lineback D.R. Change in carbohydrate fractions in enzyme-supplemented bread and potential relationship to staling. Starch-Starke 1990, 42:385-394.
31. Martin M.L., Zeleznak K.J., Hoseney R.C. Amechanism of bread firming. I. Role of starch swelling. Cereal Chemistry 1991, 68:498-503.
32. Ottenhof M.A., Farhat I.A. The effect of gluten on the retrogradation of wheat-starch. Journal of Cereal Science 2004, 40:269-274.
33. Ribotta P.D., Le Bail A. Thermo-physical assessment of bread during staling. Lwt - Food Science and Technology 2007, 40:879-884.
34. Russell P.L. Akinetic study of bread staling by differential scanning calorimetry and compressibility measurements. Effect of different grits. Journal of Cereal Science 1983, 1:285-286.
35. Scanlon M.G., Sapirstein H.D., Fahloul D. Mechanical properties of bread crumb prepared from flours of different dough strength. Journal of Cereal Science 2000, 32:235-243.
36. Schiraldi A., Fessas D. Mechanism of staling: an overview. Bread staling 2001, 1-17. CRC Press, New York. P. Chinachoti, Y. Vodovotz (Eds.).
37. Schiraldi A., Piazza L., Riva M. Bread staling: a Calorimetric approach. Cereal Chemistry 1996, 73:32-39.
38. Sereno N.M., Hill S.E., Mitchell J.R., Scharf U., Farhat I.A. Probing water migration and mobility during the aging of bread. Magnetic resonance in food science: From molecules to man 2007, 89-95. RSC Publishing, UK. I.A. Farhat, P.S. Belton, G.A. Webb (Eds.).
39. Slade L., Levine H. Beyond water activity: recent advances based on an alternative approach to assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 1991, 30:115-360.
40. Vittadini E., Vodovotz Y. Changes in the physicochemical properties of wheat-and-soy-containing breads during storage as studied by thermal analyses. Journal of Food Science 2003, 68:2022-2027.
41. Vodovotz Y., Hallberg L., Chinachoti P. Effect of aging and drying on thermomechanical properties of White bread as characterized by Dynamic Mechanical Analysis (DMA) and Differential Scanning Calorimetry (DSC). Cereal Chemistry 1996, 73:264-270.
42. 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging. Carbohydrates Research 2002, 337:147-153.
43. Wang X., Choi S.G., Kerr W.L. Water dynamics in white bread and starch gels as affected by water and gluten content. Lwt - Food Science and Technology 2004, 37:377-384.
44. Willhoft E.M.A. Mechanism and theory of staling of bread and baked goods, and associated changes in textural properties. Journal of Texture Studies 1973, 4:292-322.
45. Zghal M.C., Scanlon M.G., Sapirstein H.D. Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb. Cereal Chemistry 2001, 78:1-7.