The Effect of Non-Gluten Proteins on the Staling of Bread

Gerrard, Juliet A.; Abbot, Rebecca C.; Newberry, Marcus; Gilpin, Margaret; Ross, M.; Fayle, S. E.

doi:10.1002/1521-379x(200106)53:6<278::aid-star278>3.0.co;2-3

Cited by 12 publications

(4 citation statements)

References 9 publications

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“…The key hindrance to development of a preventive strategy for bread staling is the failure to understand the mechanism of the process. The phenomenon of crumb-firming have been examined and many theories have been proposed and discussed (Willhoft, 1971;Kulp and Ponte, 1981;Piazza and Masi, 1995;Schiraldi et al, 1996;Baik and Chinachoti, 2000;Gerrard et al, 2001;Gujral et al, 2003). This includes changes in moisture content, moisture migration within the product, and the possible interactions between starch and gluten (He and Hoseney, 1990).…”

Section: Bread Stalingmentioning

confidence: 99%

Shelf Life of Packaged Bakery Goods—A Review

Galić

Ćurić

Gabrić

2009

Critical Reviews in Food Science and Nutrition

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Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.

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Section: Bread Stalingmentioning

confidence: 99%

Shelf Life of Packaged Bakery Goods—A Review

Galić

Ćurić

Gabrić

2009

Critical Reviews in Food Science and Nutrition

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“…Slow starch retrogradation is believed to be a major factor in bread staling, and so this process is partially counteracted by amylase . The exact mechanism of staling has not yet been elucidated; water redistribution, water evaporation, nongluten protein, nonstarch polysaccharide, and lipid alterations over time have also been investigated as potential contributing factors , . Cocktail B also performed best in staling analysis as bread was 41.7% softer than the control on day 5.…”

Section: Resultsmentioning

confidence: 99%

Talaromyces emersonii Thermostable Enzyme Systems and Their Applications in Wheat Baking Systems

Waters

Murray

Ryan

et al. 2010

J. Agric. Food Chem.

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In this study, novel extracellular thermozymes were produced by the thermophilic fungus Talaromyces emersonii (IMI 392299) on low-cost carbon inducers. This paper reports the cocktail characterization, substrate hydrolysis studies, and their application in baking. Relevant enzymes were optimally active at pH 4.5-5.0 and 70 degrees C. Model studies confirmed production of significant levels of yeast monosaccharide sugars during cereal flour hydrolysis. The "thermozyme cocktails" are thermostable secreted T. emersonii enzyme blends. In baking trials, these thermozyme cocktails showed significant improvements in bread quality with respect to hardness, staling, and loaf volume (p < 0.5). Thermozyme cocktail B- treated loaf volume was 23.2% greater than the control and 49.5% softer. Staling analysis showed that bread treated with cocktail B was 41.7% softer than the control. This is the first report of T. emersonii thermozymes positively influencing bread quality.

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“…También propusieron que durante el horneado se forman enlaces cruzados entre el almidón y el gluten, y durante el almacenamiento el número de interacciones como su fuerza se incrementan. Otros investigadores como Gerrard et al (2001) concluyeron que la firmeza de la miga no está significativamente correlacionada con el tipo de proteínas de la harina o con su concentración. Londono et al (2015) estudiaron el papel de β-glucanos de avena en sistemas de masas, concluyeron que masas hechas de harinas bajas en β-glucanos (<2 %) mostraban una mayor capacidad de retención de gas.…”

Section: Análisis De Perfil De Textura (Tpa)unclassified

Efecto del tratamiento térmico en harina de avena utilizada en la sustitución de harina de trigo para la elaboración de pan

Lara

2021

BIOTECNIA

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La harina de avena fue tratada térmicamente a 80, 100 o 130 °C durante 30 min para después ser utilizada en la sustitución del 10 o 20 % de harina de trigo para la elaboración de pan. Se determinó capacidad de retención de agua, perfil de viscosidad, volumen específico, pérdida de peso, actividad de agua y análisis de perfil de textura a los días 0, 2 y 7 después de elaborado el pan. Los parámetros de viscosidad fueron afectados por el nivel de sustitución de harina de avena y el tratamiento térmico, siendo más notable cuando la harina de avena se trató a 130 °C. Al utilizar harina de avena tratada a 100 °C, el volumen específico de pan aumentó, incluso más que al observado en el pan de harina de trigo (2.22 cm3/g). Esto sucedió para ambos niveles de sustitución 10 o 20 % (2.64 y 2.75 cm3/g). El perfil de textura, también se vio afectado por el nivel de sustitución y el tratamiento térmico. A los 7 días de almacenamiento, la firmeza del pan disminuyó cuando se usó 10 % de harina de avena tratada a 130 °C (12.86 N) con respecto al elaborado de harina de trigo (19.63 N). Los tratamientos térmicos en harina de avena utilizada en la sustitución de harina de trigo, pueden ser una alternativa importante para mejorar las propiedades reológicas, texturales y de calidad del pan.

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The Effect of Non-Gluten Proteins on the Staling of Bread

Cited by 12 publications

References 9 publications

Shelf Life of Packaged Bakery Goods—A Review

Shelf Life of Packaged Bakery Goods—A Review

Talaromyces emersonii Thermostable Enzyme Systems and Their Applications in Wheat Baking Systems

Efecto del tratamiento térmico en harina de avena utilizada en la sustitución de harina de trigo para la elaboración de pan

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