Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling

Autor: Alain Le-Bail, Luc Guihard, Roua Bou Orm, Vanessa Jury, Xavier Falourd, Lionel Boillereaux
Přispěvatelé: Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM), Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), National Association of Technical Research of FRANCE (CIFRE) : 2017/1712.
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Zdroj: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2021, 100, pp.103228. ⟨10.1016/j.jcs.2021.103228⟩
ISSN: 0733-5210
1095-9963
Popis: International audience; In this study, the impacts of different heating rates (HRs) from 6 to 40 • C/min were investigated in terms of the 1 H proton water mobility, starch microstructure, texture, soluble amylose (AM), amylopectin (AP) retrogradation and AM crystallization during staling. A degassed breadcrumb baked in a miniaturized baking system was used to ensure better time-temperature control during baking. Proton nuclear magnetic resonance (1 H NMR) data showed that the evolution of the proton T 2 relaxation time decreased with increasing HR during staling. The amount of soluble AM, AP retrogradation degree, AM crystallization degree and crumb firmness tend to increase at higher HR. Environmental scanning electron microscopy (ESEM) observations showed that most starch granules in crumbs treated at higher HR exhibited strong deformation and disruption. These results confirmed that the increase in crumb firmness during staling with increasing HR was related to a higher level of starch disruption. This yielded a higher degree of separation between the AM and AP, which resulted in more pronounced water trapping in the starch crystals. The resulting dehydration of the matrix (gluten network, with AM gel surrounding of starch granules) yielded a loss in crumb softness, and crumb baked at higher HR tended to have a firmer texture and faster staling.
Databáze: OpenAIRE
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