Effect of inulin with different degree of polymerization on water redistribution of steamed bread |
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| Institution: | 1. College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China;2. Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China;1. University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli 25, 71122 Foggia, Italy;2. National Council of Research, Institute for Agricultural and Forest Systems in the Mediterranean – Catania, Via Empedocle 58, Catania, Italy;1. Graduation Program of Pharmaceutical Science, Federal University of Ceará, Rua Capitão Francisco Pedro, 1210 Rodolfo Teófilo, 60430-160 Fortaleza, CE, Brazil;2. Departament of Pharmacy, Federal University of Ceará, Rua Capitão Francisco Pedro, 1210 Rodolfo Teófilo, 60430-160 Fortaleza, CE, Brazil;3. Departament of Biology, Federal University of Ceará, Av. Mister Hull, s/n—Antônio Bezerra, 60455-760 Fortaleza, CE, Brazil;4. Departament of Chemistry, Federal University of Ceará, Av. Mister Hull, s/n—Antônio Bezerra, 60455-760 Fortaleza, CE, Brazil;5. Visiting Researcher Emeritus – FAPERJ/UENF, Chemistry Lab – CCT-UENF/PPGQO-DEQUIMECE-UFRJ, Av. Alberto Lamego, 2000, 28013-602, Campos dos Goytacazes, RJ, Brazil;1. Federal University of Paraná, Food Science and Technology, R. Cel. Francisco H. dos Santos, s/n, 81531-980 Curitiba, PR, Brazil;2. State University of Ponta Grossa, Food Science and Technology, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil;1. Department of Carbohydrates Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;2. Institute of Chemistry and Environmental Protection and Biotechnology, Jan D?ugosz University, Armii Krajowej Ave., 13/15, 42 201 Czestochowa, Poland;3. Department of Chemistry and Physics, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;4. Krakow College of Health Promotion, Krowoderska Street 73, 31-158 Krakow, Poland;1. Department of Pharmacy, Pharmaceutical Sciences Post-Graduate Program, State University of Maringá, Ave. Colombo 5790, 87.020-900, Maringá, Brazil;2. Department of Microbiology and Technology, Dairy Research Institute, Ke Dvoru 12a, 160 00 Prague, Czech Republic;3. Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21, Prague, Czech Republic;4. Department of Pharmacy, Health Promotion Post-Graduate Program, University Center of Maringá, Ave. Guedner, 1610, 87.050-900, Maringá, Brazil;1. Universidad Nacional del Centro de la Pcia. de Buenos Aires, Facultad de Ingeniería, Dpto. de Ing. Química, Av. del Valle 5737, 7400 Olavarría, Argentina;2. PLAPIQUI (UNS-CONICET), Camino La Carrindanga Km 7, 8000 Bahía Blanca, Argentina |
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| Abstract: | The aim of this work was to study the influences of three types of inulin with different degree of polymerization on the water state of steamed bread during production and storage. The addition of inulin reduced the moisture content of the dough and facilitated the migration of free water to bound water. In the fermentation process, inulin had little impact on the bound water content in the dough, but could speed up the fermentation process. During the storage time, the freezable water content in steamed bread crumb decreased faster in the presence of inulin. The weaker interaction of freezable water with starch and protein chains became stronger, while the stronger interaction of tightly bound water with starch and protein chains decreased compared to the control. The changes of melting and vaporization enthalpies suggested that inulin could accelerate water migration of steamed bread from the inside to the outside. |
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| Keywords: | Inulin Steamed bread Freezable water Redistribution |
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