Effect of bran on bread staling: Physico-chemical characterization and molecular mobility |
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| Institution: | 1. Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area delle Scienze, 181/A, 43124 Parma, Italy;2. Department of Food Science, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy;3. Barilla G. e R. Fratelli S.p.A, Via Mantova, 166, 43122 Parma, Italy;1. KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;2. KU Leuven, Department of Biosystems, Kasteelpark Arenberg 30, B-3001 Heverlee, Belgium;1. FaMAF-Universidad Nacional de Córdoba (UNC), IFEG-CONICET, X5016LAE Córdoba, Argentina;2. Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET-UNC, Argentina;3. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina;4. Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Argentina;1. CIDCA, Facultad de Ciencias Exactas, UNLP-CCT La Plata (CONICET), 47 y 116, CP 1900 La Plata, Argentina;2. Facultad de Ciencias Agrarias y Forestales UNLP, 60 y 119, CP 1900 La Plata, Argentina;1. Chemometrics & Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark;2. Novozymes A/S, 2880 Bagsvaerd, Denmark;1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China;2. Uni-President China Holdings LTD, Shanghai 200051, China;3. Measurement Sciences, PepsiCo Global R&D, 7701 Legacy Drive, Plano, TX 75024, United States |
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| Abstract: | High fibre breads were produced with the addition of durum wheat bran fractions (regular bran and a fraction extracted from the most internal bran layer) and their physico-chemical properties and water status were characterised during storage. Bran enriched breads exhibited similar properties during storage, they were harder, less springy and less cohesive than the control. Water status was strongly affected by bran addition, independently of bran composition: water activity, moisture and frozen water content (measured by Differential Scanning Calorimetry) were generally higher in the bran samples than in the control bread during storage. Amylopectin retrogradation was significantly larger in the presence of bran fractions. 1H NMR mobility (T2 number of populations and relaxation times) was different in the high fibre breads as compared to the control sample. The changes in protons mobility observed upon storage indicated an influence of bran on water/gluten/starch molecular domains and their dynamics, that may have affected the development of the gluten network resulting in different textural properties. |
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| Keywords: | Wheat bran Bread Staling |
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