β-Cyclodextrin (β-CD): A new approach in bread staling

Tian, Yaoqi; Li, Y.; Jin, Zhengyu; Xu, Xingfeng; Wang, J.P.; Jiao, Aiquan; Yu, Bo; Talba, T.

doi:10.1016/j.tca.2009.01.025

Cited by 29 publications

(28 citation statements)

References 21 publications

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“…Springiness is a measurement of how much the bread crumb springs back after being compressed once and it can be defined as the elasticity of the bread crumb; it is also an important parameter to determine the staling degree of bread (Karaoğlu et al 2008;Tian et al 2009). Similar to the results of firmness and cohesiveness, T6 and T13 gave the highest 1 st day springiness (Figure 1c).…”

Section: Resultsmentioning

confidence: 99%

Improving the quality of whole wheat bread by using various plant origin materials

Boz¹,

Karaoğlu²

2013

Czech J. Food Sci.

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Boz H., Karaoğlu M.M. (2013): Improving the quality of whole wheat bread by using various plant origin materials. Czech J. Food Sci., 31: 457-466.The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1 st day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.

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Section: Resultsmentioning

confidence: 99%

Improving the quality of whole wheat bread by using various plant origin materials

Boz¹,

Karaoğlu²

2013

Czech J. Food Sci.

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“…They also highlighted that retrogradation is not related to water mobility in crumbs, as assessed by the determination of water activity. An interesting study involving the use of texture profile analysis (TPA), X‐ray diffraction (XRD), and DSC reported that the use of β‐cyclodextrin (β‐CD) resulted in retardation of bread staling during 35 d of storage at 4 °C, as changes of some TPA indexes (hardness, cohesiveness, and springiness) were reduced (Tian and others ). Data on hardness were fitted with the Avrami equation that evidenced a significant reduction of the rate constant ( k ), while increasing the Avrami exponent, thus suggesting a retarded crumb‐firming kinetic for β‐CD‐supplemented bread.…”

Section: Main Ingredients Affecting Bread Stalingmentioning

confidence: 99%

Bread Staling: Updating the View

Fadda

Sanguinetti

Del

et al. 2014

Comp Rev Food Sci Food Safe

191

106

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Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.

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“…23.1). Tian et al (2009) investigated the role that the addition of β -cyclodextrin had on the x-ray diffraction patterns of fresh and stored crust and crumb ( Fig. 23.2 and 23.3).…”

Section: Bread Stabilitymentioning

confidence: 99%

“…Effect of 1.5% beta-cyclodextrin on x-ray diffraction pattern of fresh crust (a) and stored crust (b) in the absence (control) or presence of β -cyclodextrin(Tian et al , 2009). …”

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confidence: 99%

Bread staling

Rayas‐Duarte

2012

Breadmaking

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β-Cyclodextrin (β-CD): A new approach in bread staling

Cited by 29 publications

References 21 publications

Improving the quality of whole wheat bread by using various plant origin materials

Improving the quality of whole wheat bread by using various plant origin materials

Bread Staling: Updating the View

Bread staling

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