Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience

Amigo, José Manuel; Alvarez, Arantxa del Olmo; Engelsen, Merete Møller; Lundkvist, Henrik; Engelsen, Søren Balling

doi:10.1016/j.foodchem.2016.02.162

Cited by 55 publications

(43 citation statements)

References 21 publications

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“…Bread staling could be decreased by addition of antistaling enzymes (Amigo et al, 2016) and their synergistic interactions with retarding agents to prevent staling was found (Giannone et al, 2016). The highest ACI (95.39%) was found when PWRF-D added and the lowest (90.05%) was added PWRF-A (Table 3).…”

Section: Aci and Sacmentioning

confidence: 96%

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

et al. 2017

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The objective of the present study was attempted to develop a pregelatinized waxy rice flour (PWRF) retarding agent formulation by merging with α-amylase and monoglycerides, as well as using pregelatinizing and lyophilizing technologies to improve bread characteristics such as staling and retrogradation. The major methods, including texture profile analysis (TPA) and sensory evaluation were employed to assess bread qualities. Research results demonstrated the amylose complexing index (ACI) of the PWRF-adding bread samples were higher than that of groups α-amylase-adding, monoglycerides-adding and control. PWRF-adding bread samples exhibited higher starch digestibility and water activity (aw) and showed softer texture, lower hardness and soluble starch content than the groups α-amylase-adding, monoglycerides-adding and control after storage. The PWRF-D exhibited the best effect among all formulations. Further, either fresh or after storage PWRF-adding bread samples acquired the higher sensory score. The bread qualities were improved by PWRF and the staling and retrogradation were further retarded.

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Section: Aci and Sacmentioning

confidence: 96%

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

et al. 2017

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“…In this study, the firmness after 10 days of storage was applied as the limiting firmness for curve fitting, although it must be noted that bread firmness can increase over much longer storage times (He & Hoseney, 1990). The values for 1/k were ranging between 4.92, suggesting the fastest firming process and 7.93, suggesting the slowest firming process (Amigo et al, 2016). This discrepancy highlights the problem of applying Avrami model on bread staling, although if this is noted; it is still a useful mathematical model (Armero & Collar, 1998).…”

Section: Bread Storage Evaluationmentioning

confidence: 95%

“…This discrepancy highlights the problem of applying Avrami model on bread staling, although if this is noted; it is still a useful mathematical model (Armero & Collar, 1998). The values for 1/k were ranging between 4.92, suggesting the fastest firming process and 7.93, suggesting the slowest firming process (Amigo et al, 2016).…”

Section: Bread Storage Evaluationmentioning

confidence: 98%

“…The measured values for crumb firmness during 10 days of storage in comparison with the fitted staling curve are presented in Figure 2. Avrami parameters derived from the curve fitting were the Avrami exponent n, indicating the type of nucleation, and the rate 1/k, describing the firming rate (Amigo, del Olmo Alvarez, Engelsen, Lundkvist, & Engelsen, 2016). Avrami exponents ranging from 1.10-1.81 were found.…”

Section: Bread Storage Evaluationmentioning

confidence: 99%

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Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM)

et al. 2018

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Background and objectives Lipases are applied in breadmaking as an enzymatic replacement for typical bakery surfactants like Diacetyl tartaric ester of monoglycerides (DATEM) (diacetyl tartaric ester of monoglycerides). In this study, the influence of six commercially available lipases and DATEM on bread staling and bread height was investigated. Therefore, a microbaking experiment was conducted, where 15 g of dough was used for each bread. Microbaking breads were analyzed for height, baking loss, and crumb firmness. Evolution of crumb firmness was measured seven times during a storage period of up to 10 days, under a controlled atmosphere (20°C). Findings All additives increased bread height significantly in comparison with the control (without DATEM and lipase). Maximum height was achieved by addition of DATEM. All additives had a significant antistaling effect in comparison with the control. The lowest bread firmness throughout the whole storage period was achieved by addition of DATEM. Between the six lipases significant differences existed, suggesting a diverse influence of their lipid products on bread staling and bread height. Conclusions Taken together, none of the lipases was able to replace DATEM without the occurrence of reduced bread height and worsened staling behavior at the applied concentrations. Significance and novelty Although lipase addition in general had a positive effect on increasing bread height and retarding staling, it has to be considered in future work that none of the studied lipases was able to replace DATEM and great differences between the single lipases existed.

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“…The parameter k is the firming rate and defines the initial stage of firming. The Avrami exponent n indicates the nucleation type and describes the behavioral approach to reach the final state of staling (Amigo et al, 2016). Both parameters revealed big differences between waxy wheat and standard bread wheat.…”

Section: Bread Firming During Storagementioning

confidence: 99%

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

Frauenlob

Nava

D’Amico

et al. 2017

Die Bodenkultur: Journal of Land Management, Food and Environment

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SummaryIn general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of bread crumb texture parameters. Therefore, a micro-baking procedure that offers this option was developed, and it was also evaluated for bread made from pre-fermented frozen doughs. In this procedure, Rapid Visco Analyser (RVA) sample cans were used as baking pans. To examine the capability of this procedure, three wheat flours with different starch properties were chosen. The obtained breads were analyzed with respect to specific loaf volume, crust color and bread crumb firmness. Additionally, a storage test (0-5 days) was performed to determine the crumb firming parameters by kinetics of the Avrami equation. The obtained specific bread volumes revealed significant differences between the flours and the coefficients of variation ranged between 4.2 and 5.5%. Crumb firmness measurement was able to identify significant differences within the samples. The obtained data on firming kinetics reflected the expected properties of samples with different starch properties. Overall, this work demonstrated the feasibility of crumb property measurement on breads on a micro-scale.Keywords: bread staling, wheat quality, Avrami, bread crumb properties, Rapid Visco Analyser ZusammenfassungMikrobackversuche werden zur Bestimmung der Backqualität bei Vorliegen von nur geringen Mehlmengen angewendet. In der Literatur sind dazu bereits mehrere Methoden beschrieben, jedoch bietet keine die Möglichkeit, Texturparameter der Brotkrume zu erfassen. Darum wurde in dieser Arbeit eine Methode entwickelt, die dies ermöglicht. Es wurde auch eine Methode für Brot aus vorgegarten Tiefkühlteiglingen definiert. Als Backformen kamen Probenbehälter des Rapid Visco Analysers (RVA) zum Einsatz. Um die Differenzierungsfähigkeit dieser Prozedur zu bestimmen, wurden drei Weizenmehle mit verschiedenen Stärkeeigenschaften dem Test unterzogen. Von allen Broten wurde das spezifische Volumen, die Krustenfarbe und die Krumenfestigkeit bestimmt. Außerdem wurde ein Lagertest (0-5 Tage) durchgeführt, um basierend auf der Avrami-Gleichung die kinetischen Parameter des Altbackenwerdens zu ermitteln. Die spezifischen Volumina der einzelnen Brote unterschieden sich signifikant voneinander, wobei die Variationskoeffizienten der einzelnen Versuche zwischen 4.2 und 5.5 % lagen. Auch bei der Messung der Krumenfestigkeit konnten signifikante Unterschiede zwischen den einzelnen Mehlen identifiziert werden. Die kinetischen Kennzahlen zur Beschreibung des Altbackenwerdens spiegelten wie erwartet die unterschiedlichen Stärkeeigenschaften der einzelnen Proben wieder. In der vorliegenden Arbeit konnte erfolgreich die Durchführbarkeit der Bestimmung von Krumeneigenschaften im Mikrobackversuch demonstriert werden.

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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience

Cited by 55 publications

References 21 publications

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM)

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

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