Impact of different baking processes on bread firmness and starch properties in breadcrumb |
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| Institution: | 1. Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA;2. Cereal Quality Lab, Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843-2474, USA;1. Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón, C.P. 50120, Toluca, Estado de México, Mexico;2. Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco No. 186, Col. Vicentina, C.P. 09340, México, D.F., Mexico;1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;2. LUNAM University, ONIRIS, UMR 6144 GEPEA, BP 82225, 44322 Nantes Cedex 3, France;3. CNRS, Nantes F-44307, France;4. Center of Excellence in Food Safety and Quality, Isfahan University of Technology, Isfahan 84156-83111, Iran;1. Hacettepe University, Ankara, Turkey;2. Middle East Technical University, Ankara, Turkey;1. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA;2. Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain |
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| Abstract: | The influence the quality and shelf life of baked product has previously been reported to be effected by the time and temperature of the baking process. In this study, dough was baked at 219 °C by using different ovens (conventional, impingement or hybrid) or with doughs of different sizes (large or small) for varying times. During baking the temperature profile at the dough center was recorded. Texture, thermal properties and pasting characteristics of baked product with reference to baking conditions were investigated. Small breads baked in the hybrid oven had the highest heating rate (25.1 °C/min) while large breads baked in conventional oven had the lowest heating rate (6.0 °C/min). When the data are viewed as a function of heating rate in this study, the enthalpy of amylopectin recrystallization, rate of bread firmness and the amount of soluble amylose were all-lower at the slower heating rate. The differences observed in product firmness following storage are potentially a consequence of the extent of starch granule hydration, swelling, dispersion and extent of reassociation; all of which are affected by the heating rate during baking. |
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