Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

“…In fact, such rheological behaviour of OSA dough might have affected the thickening of the crumb walls surrounding gas bubbles which was reflected in increased hardness of OSA bread crumb (C. M. Rosell et al 2001). Dough prepared with OSA starch also displayed shorter NMR T2 values after heating and cooling at 20°C (Table 1) may be due to a lower proton mobility in this sample, in relation with the bread crumb hardness (Bosmans et al 2014;Curti et al 2014) (Table 3). Furthermore, springiness, which refers to the crumb elasticity (Bourne 2002), and cohesiveness were not significantly affected by the presence of OSA starch in formulation.…”

A Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness

“…3. Bosmans et al (2014) concluded the highest firming rate was obtained at 23℃, in a comparison of rates at _ 25, 4, and 23℃. However, the highest firming rate is generally accepted to be at 4℃, even in reference to their data.…”

“…Gerits et al (2015) described the mechanism of crumb firmness due to amylose gelation and crystallization in initial stages and amylopectin retrogradation in later stages with water migration from gluten to starch. Bosmans et al (2014) also concluded that the amylose network and thermoset gluten were involved in initial bread firmness and subsequent amylopectin retrogradation. Due to the intimate involvement of starch retrogradation in bread firmness, crumb firmness is usually fitted to a first kinetic model or the Avrami equation (Armero and Collar, 1998;Licciardello et al, 2014);…”

“…Although CFV can be compared using a 21-mmdiameter plunger for pup loaves (AACC 2000), many different measurement conditions have been applied (Stöllman and Lundgren 1987;Sidhu et al 1997;Gámbaro et al 2002;Mohamed et al 2006;Bosmans et al, 2014;Gerits et al, 2015), resulting in various parameter values that are not comparable to CFV (Baker and Ponte 1987;Baker et al 1988).…”

Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling

“…Water plays an important role in the staling of bread, both at a macroscopic level, migrating from bread crumb to crust but also at a molecular level, inuencing the redistribution of protons and affecting the molecular dynamics of water. 4,5 When retrogradation of amylopectin occurs, water changes the original location and is incorporated in crystals of retrograded amylopectin or migrates from gluten to starch causing the loss of plasticity of bread crumb and nally reduces molecular mobility. [6][7][8] Water is redistributed among bread domains, leading to crumb hardening during storage.…”