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- Title
CHANGES IN QUALITY PARAMETERS OF BREAD SUPPLEMENTED WITH OSA STARCH DURING STORAGE.
- Authors
Dapčević Hadnađev, Tamara R.; Dokić, Ljubica P.; Hadnađev, Miroslav S.; Pojić, Milica M.; Rakita, Slađana M.; Torbica, Aleksandra M.
- Abstract
Different methods are available for the monitoring of visual and structural changes during bread staling such as differential scanning calorimetry, X-ray diffraction, enzymatic tests, sensory evaluations and/or crumb texture analysis. However, since they are often rather expensive and time consuming, the aim of this study was to investigate the possibility to monitor the progress of bread stalling by following the changes in bread crumb colour characteristics. In order to achieve this, the results of crumb colour changes observed 2, 24 and 72 h after baking were compared to the results of texture analysis and moisture migration. For this experiment different types of bread were prepared: control bread and bread supplemented with 5% of three types of modified octenyl succinate starches which were expected to retard stalling. The progressive loss in crumb humidity was observed during bread storage. Bread crumb firmness increased as a consequence of starch retrogradation and water loss which led to crumb shrinkage. Consequently, the changes in bread crumb colour occurred registered as the increase in crumb lightness and whiteness and decrease in yellowness. The addition of sodium octenyl succinate and pre-gelatinized sodium octenyl succinate starches resulted in bread crumbs with initially higher moisture content and more tender crumb texture in comparison to control bread. Moreover, bread formulations containing these two starches were characterised with lighter bread crumbs.
- Subjects
BREAD; DIFFERENTIAL scanning calorimetry; X-ray diffraction; ENZYMATIC analysis; BREAD crumbs; STARCH
- Publication
Food & Feed Research, 2013, Vol 40, Issue 2, p101
- ISSN
2217-5369
- Publication type
Article