Kinetic study of the retrogradation of gelatinised starch

McIver, Rhonda G.; Axford, D. W. E.; Colwell, K. H.; Elton, G. A. H.

doi:10.1002/jsfa.2740191003

Cited by 159 publications

(59 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The branched chains of starch remain in the granules during baking and link together slowly during storage to make the crumb progressively more firm with time (Angioloni and Collar 2009). Previous studies reported n to be unity suggesting starch crystallization to be an instantaneous nucleation process followed by linear growth of crystals (Kim and D'Appolonia 1977;MacIver 1969). However, recent publications (Armero and Collar 1998;Martin et al 1991) showed that Avrami exponent was different to one suggesting the fact that bread staling is the result of several effects and starch retrogradation is not the only cause (Zobel and Kulp 1996).…”

Section: Crumb Firming Kineticsmentioning

confidence: 86%

Effects of hydrocolloids as texture improver in coriander bread

2014

View full text Add to dashboard Cite

An attempt was made to study the effects of hydrocolloids on loaf weight, volume, crumb grain characteristics, crumb moisture, firmness and dough rheological properties on 3.0 % coriander leaf supplemented breads. Carrageenan (CA), carboxymethylcellulose (CMC), guar gum (GG) and xanthan gum (XG) were added in the proportions of 0.25, 0.5, 0.75 and 1.0 % w/w of 100 g wheat flour. Addition of hydrocolloid increased the loaf volume and decreased the average cell area. An inverse relationship was observed between specific volume and average cell area. XG showed uniform change in crumb moisture on storage at all levels of substitution. However highest loss of moisture occurred in bread samples supplemented with GG. Crumb firming kinetics using Avrami's model showed slower firming rates for GG and CMC. High complex modulus (G*) values were observed in breads with 0.75 and 1.0 % XG.

show abstract

Section: Crumb Firming Kineticsmentioning

confidence: 86%

Effects of hydrocolloids as texture improver in coriander bread

2014

View full text Add to dashboard Cite

show abstract

“…Several previous studies using the Avrami model have concluded that the exponent n in Eq. 1 is unity and the basic mechanism for starch crystallization is instantaneous nucleation followed by linear growth of crystals [29,30]. Nevertheless, other publications [11,31,32] showed that Avrami exponent was different to one.…”

Section: Effect Of Enzyme Treatment On Bread Shelf Lifementioning

confidence: 94%

Effect of different carbohydrases on fresh bread texture and bread staling

Haros

Rosell

Benedito

2002

European Food Research and Technology

View full text Add to dashboard Cite

The effect of cellulase, xylanase and β-glucanase on the properties of wheat bread and its staling during storage was studied. The presence of the carbohydrases tested led to breads with high specific volume compared to the control. The texture profile analysis was greatly modified in that the firmness of bread crumb was reduced by all the carbohydrases. A kinetic study of the firmness along with the storage by the Avrami equation showed that the presence of carbohydrases produced softer crumbs and also reduced the rate of bread firming, although no great differences were found between enzymes. Since retrogradation of starch is one of most important factors related to bread staling, the modification of the amylopectin retrogradation was measured by scanning calorimetry. Those studies showed that all the carbohydrases decrease the starch retrogradation, and that the xylanases had the greatest effect. The simultaneous analysis of the firming and starch retrogradation results revealed that the anti-staling effect of xylanase might be due to the retardation in the starch retrogradation, while in the case of cellulase and β-glucanase some other mechanism should be implied in their anti-staling action.

show abstract

“…Analysis of retrogradation rate: The Avrami model was used to describe the kinetics of starch recrystallization. The model (McIver, Axford, Colwell, & Elton, 1968) can be expressed as…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%