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

Orm, Roua Bou; Jury, Vanessa; Falourd, Xavier; Boillereaux, Lionel; Guihard, Luc; Le‐Bail, Alain

doi:10.1016/j.jcs.2021.103228

Cited by 9 publications

(7 citation statements)

References 40 publications

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“…The water mobility in the central part of the crumb was higher compared to the top and bottom sections (Besbes et al, 2016). Orm et al (2021) found heating rate to affect the T 2 relaxation times (detected by 1 H NMR) during storage.…”

Section: 25mentioning

confidence: 85%

“…This suggests gelatinization increases the mobility of these rigid protons. Heating rate affects the swelling kinetics, destruction of the crystalline region, and extent of amylose leaching (Orm et al, 2021). A heating rate of 40 • C/min completely disrupted and deformed the starch granule structure.…”

Section: Thermal Behavior Of Amylose and Amylopectin During Bakingmentioning

confidence: 99%

“…Orm et al (2021) found heating rate to affect the T 2 relaxation times (detected by 1 H NMR) during storage. Compared to heating at a slow rate (6°C/min), high heating rates (20 and 40°C/min) decreased the T 2 relaxation times of five proton populations (determined by CPMG sequence) during storage up to 14 days after baking.…”

Section: Post Baking Cooling and Storage Of Breadmentioning

confidence: 99%

“…These results support the fact that a high heating rate increases the rate of amylopectin retrogradation. However, for heating at 6°C/min, the complete gelatinization of starch during baking did not affect relaxation times of this population during storage (Orm et al., 2021). This is in accordance with Fu et al.…”

Section: Post Baking Cooling and Storage Of Breadmentioning

confidence: 99%

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Wheat starch structure–function relationship in breadmaking: A review

Rooyen

Şimşek

Oyeyinka

et al. 2023

Comp Rev Food Sci Food Safe

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Bread dough and bread are dispersed systems consisting of starch polymers that interact with other flour components and added ingredients during processing. In addition to gluten proteins, starch impacts the quality characteristics of the final baked product. Wheat starch consists of amylose and amylopectin organized into alternating semicrystalline and amorphous layers in granules that vary in size and are embedded in the endosperm protein matrix. Investigation of the molecular movement of protons in the dough system provides a comprehensive insight into granular swelling and amylose leaching. Starch interacts with water, proteins, amylase, lipids, yeast, and salt during various stages of breadmaking. As a result, the starch polymers within the produced crumb and crust, together with the rate of retrogradation and staling due to structural reorganization, moisture migration, storage temperature, and relative humidity determines the final product's textural perception. This review aims to provide insight into wheat starch composition and functionality and critically review recently published research results with reference to starch structure-function relationship and factors affecting it during dough formation, fermentation, baking, cooling, and storage of bread.

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Section: 25mentioning

confidence: 85%

Section: Thermal Behavior Of Amylose and Amylopectin During Bakingmentioning

confidence: 99%

Section: Post Baking Cooling and Storage Of Breadmentioning

confidence: 99%

Section: Post Baking Cooling and Storage Of Breadmentioning

confidence: 99%

See 2 more Smart Citations

Wheat starch structure–function relationship in breadmaking: A review

Rooyen

Şimşek

Oyeyinka

et al. 2023

Comp Rev Food Sci Food Safe

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show abstract

“…bread baking were not altered within the bread formulations (baking profile was stopped at 50, 75, and 95% of the complete baking time), it is interesting to acknowledge the effect of the heating rate on bread firming. Prior studies have noted the correlation between the heating rate and both an increased crumb firmness and faster staling kinetics [36][37][38][39].…”

Section: Crumb Core Temperaturesmentioning

confidence: 99%

An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

Verbeke,

Debonne,

Van Leirsberghe

et al. 2024

Foods

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Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking, and the influence of the degree of par-baking on the bread characteristics of (composite) wheat bread as a function of storage time. The quality attributes of par-baked bread (0 and 4 days after par-baking) and fully baked bread (0 and 2 days after full baking) were assessed. A reduction in the degree of par-baking from 95 to 50% resulted over time in 19.4% less hardening and 8.6% more cohesiveness for the re-baked wheat breads. Nevertheless, it also negatively impacted springiness (−9.1%) and adhesion (+475%). It is concluded that using the core temperature to define the degree of par-baking is not sufficient for bread loaves intended to be consumed over time, but the results indicate that reducing the degree of par-baking can be beneficial for certain quality aspects of the breads.

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Simple modelling of time-temperature profiles in food during baking

Purlis¹

2023

Applied Food Research

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

Cited by 9 publications

References 40 publications

Wheat starch structure–function relationship in breadmaking: A review

Wheat starch structure–function relationship in breadmaking: A review

An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

Simple modelling of time-temperature profiles in food during baking

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