The role of the gluten network in the crispness of bread crust

Primo‐Martín, C.; Pijpekamp, A. van de; Vliet, T. van; Jongh, H.H.J. de; Plijter, Johan J.; Hamer, R.J.

doi:10.1016/j.jcs.2005.12.007

Cited by 86 publications

(75 citation statements)

References 10 publications

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“…No exact agreement may be expected since C is calculated for a process starting from a dry state and k step for an increase of RH by 10%. Our working hypothesis is that this could be a relaxation process, which is also responsible for the loss of crispness since the time scales on which crispness is lost are in the same range (24).…”

Section: Comparison Of Sorption Rates Measured By Oscillatory Sorptiomentioning

confidence: 99%

Water Uptake Mechanism in Crispy Bread Crust

Nieuwenhuijzen

Meinders

Tromp

et al. 2008

J. Agric. Food Chem.

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Crispness is an important quality characteristic of dry solid food products such as crispy rolls. Its retention is directly related to the kinetics of water uptake by the crust. In this study, a method for the evaluation of the water sorption kinetics in bread crust is proposed. Two different sorption experiments were used: an oscillatory sorption test and a sorption test in which the air relative humidity (RH) was increased stepwise. These two experiments had different time scales, which made it possible to get a better understanding of the mechanisms involved. Results show that the adsorption and desorption dynamics of the oscillatory sorption test could be described by a single exponential in time. The water uptake rate (k) was one of the fitting parameters. A maximum in the water uptake rate was found for a RH value between 50 and 70%. The rate parameters of the experiment where RH was increased stepwise were around a factor 10 lower than those derived from oscillatory sorption experiments. This is an important factor when designing experiments for the determination of water uptake rates. In addition, also a parameter describing the time dependence of the rate parameters of the oscillatory sorption experiment was calculated (C), again by fitting a single exponential to the rate parameters. C was in the same range as the rate parameter of the isotherm experiment. This indicates that different (relaxation) processes are acting at the same time in the bread crust during water uptake.

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Section: Comparison Of Sorption Rates Measured By Oscillatory Sorptiomentioning

confidence: 99%

Water Uptake Mechanism in Crispy Bread Crust

Nieuwenhuijzen

Meinders

Tromp

et al. 2008

J. Agric. Food Chem.

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“…at 185℃. Reports on crust's role in preventing moisture migration to surrounding are also found in Primo-Martin et al (2006) and Wahlby and Skjoldebrand (2001).…”

Section: Methodsmentioning

confidence: 99%

“…at 185℃. Reports on crust's role in preventing moisture migration to surrounding are also found in Primo-Martin et al (2006) and Wahlby and Skjoldebrand (2001).Having more initial moisture content is an advantage for bread because substantial amount of moisture could probably suppress the rate of firming during storage (Kulp and Ponte, 1981;Rogers et al, 1988;He and Hoseney, 1990). Gray and Bemiller (2003) reported that the two most common factors which cause crumb firming are starch retrogradation and moisture migration.…”

mentioning

confidence: 99%

Impact of Humidified Baking on Crust and Crumb Properties of Open Bread during Storage

Jusoh

Chin

Yusof

et al. 2013

FSTR

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Humidified baking was investigated in the light of producing breads envisaged to have better quality and freshness. Open bread loaves were prepared using the straight dough method where baking was performed with or without humidity at three levels of temperatures of 185, 195 and 205℃, and baking times of 25, 30 and 35 min. Baked breads were evaluated by measuring its crust color and thickness, and bread crumb moisture content and firmness. Humidified baking has no significant effect in enlightening bread crust color (P > 0.05) but significantly reduced the crust thickness (P < 0.001) and increased the initial moisture content (IMC) of bread crumb. The higher IMC of bread crumb led to a higher final moisture content (FMC) of bread during storage and these helped to reduce the firming rate of bread during a 96 h storage especially for the lower baking temperatures and times. Significant differences (P < 0.001) were observed on crust color and thickness, and bread crumb moisture content and firmness as effect of baking temperature and time.Keywords: bread, humidified baking, crust, crumb *To whom correspondence should be addressed. E-mail: chinnl@eng.upm.edu.my IntroductionBaking is an eminent step in a breadmaking process as it highly contributes to the setting and changes of bread's organoleptic and physico-chemical properties. With simultaneous heat and mass transfer processes occurring during baking, dough experiences changes which lead to the transformation of raw dough to bread through a series of physical, chemical and structural transformations which include starch gelatinization, protein denaturation and coagulation, volume expansion, and browning reactions (Mohd. Jusoh et al., 2009;Zanoni et al., 1993).Apart from transforming inedible raw dough to soft, moist and palatable porous bread structure, baking process is also responsible in controlling the moisture content in bread. In conventional baking, the relationship of moisture content is reciprocal to the baking temperature and time (Wagner et al., 2007;Baik and Marcotte, 2002;Faridi and Rubenthaler, 1984). An appropriate amount of moisture content is required in bread to prolong its shelf-life. Higher moisture content is proven to assist in slowing down the rate of crumb firming (Baik and Chinachoti, 2002;Faridi and Rubenthaler, 1984). Crumb firming is the condition which the crumb becomes dry and crumbly resulting in gradual reduction of bread eating properties, or more commonly described as bread staling. The common causes for bread staling are starch retrogradation, proteins and protein-starch interactions and moisture migration (Gomes-Ruffi et al., 2012; Gray and Bemille, 2003). Crumb firming is unavoidable, however it can be slowed down by adding bread emulsifiers, enzymes or hydrocolloids in the bread recipe. Complex interaction between bread emulsifiers and enzymes with the flour components improves bread quality and assists in retarding crumb firming (Gomes-Ruffi et al., 2012;Purhagen et al., 2011). He and Hoseney (1990) and Faridi and Rubentha...

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“…Los cambios en el peso de los productos de panificación durante el almacenamiento son consecuencia de la redistribución del agua dentro del producto, así como las pérdida de agua por la evaporación al ambiente, esto ocurre a diferentes velocidades dependiendo de las condiciones de almacenamiento del producto (Primo-Martín, et al, 2006). Las velocidades de pérdida de peso para estos dos tipos de empaque tanto para las mantecadas bajas en grasa como para sus respectivos testigos, se mantienen prácticamente constantes en todo el periodo de almacenamiento, siendo ligeramente mayor la velocidad de pérdida de peso de las mantecadas empacadas con poliestireno.…”

Section: Pérdida De Peso Y Cinética De Pérdida De Peso De Las Mantecaunclassified

Cinética de las Características Físicas de Mantecadas Bajas en Grasa Almacenada en dos tipos de Material de Empaque durante su Vida de Anaquel

Beltrán-Orozco¹,

Meza²,

Gallardo-Velázquez³

2007

Inf. tecnol.

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ResumenSe ha estudiado la vida de anaquel de mantecadas bajas en grasa y se ha comparado los resultados con los obtenidos para mantecadas con contenido completo de grasa (testigo). Las mantecadas bajas en grasa y las testigo se almacenaron bajo tres condiciones: sin material de empaque, en caja de poliestireno y en bolsa de polipropileno, durante un período de 168 horas, bajo las mismas condiciones de temperatura y de humedad relativa (T amb = 23º C, HR = 46%). Las variables evaluadas fueron: el peso, el contenido de humedad y el volumen y se obtuvo las curvas de cinética para cada unas de las variables de respuesta. El producto se mantuvo fresco durante 24 h sin material de empaque, 96 h en cajas de poliestireno y 168 h en bolsas de polipropileno, estos resultados fueron corroborados a través de las curvas de cinética obtenidas. La vida de anaquel de las mantecadas empacadas bajas en grasa resultó igual a las de las mantecadas testigo, bajo las mismas condiciones de almacenamiento. Palabras clave: mantecadas, imitadores de grasa, vida de anaquel, poliestireno, polipropileno Kinetics of the Physical Characteristics of Low Fat Muffins Stored in two types of Packing Material during its Shelf Life AbstractThe storage life of low fat muffins have been studied and results compared to those obtained for whole muffins, with total fat content (standard). The low fat muffins and the standard ones were stored under three conditions: without packing materials, in polystyrene boxes, and in polypropylene bags at the same temperature and relative humidity (T amb = 23ºC, HR = 46%). The following response variables were evaluated during the storage period: weight, water content and volume of the muffins and the kinetics of such variables was evaluated. Results showed that muffins maintained their freshness during 24 hours without packing material, 96 h in polystyrene boxes and 168 h in polypropylene bags. These results were also observed by the kinetic curves of the response variables. The storage live of the muffins with low and standard fat content were the same under the same storage conditions and packing material.

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The role of the gluten network in the crispness of bread crust

Cited by 86 publications

References 10 publications

Water Uptake Mechanism in Crispy Bread Crust

Water Uptake Mechanism in Crispy Bread Crust

Impact of Humidified Baking on Crust and Crumb Properties of Open Bread during Storage

Cinética de las Características Físicas de Mantecadas Bajas en Grasa Almacenada en dos tipos de Material de Empaque durante su Vida de Anaquel

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