Title: The impact of baking time and bread storage temperature on bread crumb properties
Authors: Bosmans, Geertrui ×
Lagrain, Bert
Fierens, Ellen
Delcour, Jan #
Issue Date: Dec-2013
Publisher: Applied Science Publishers
Series Title: Food Chemistry vol:141 issue:4 pages:3301-8
Article number: 10.1016/j.foodchem.2013.06.031
Abstract: Two baking times (9 and 24min) and storage temperatures (4 and 25°C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network.
ISSN: 0308-8146
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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