کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10539787 | 963395 | 2013 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The impact of baking time and bread storage temperature on bread crumb properties
ترجمه فارسی عنوان
تاثیر مدت زمان پخت و دمای نگهداری نان بر خواص نان خرد شده
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کلمات کلیدی
DSCCPMGBread firmingCarr–Purcell–Meiboom–Gill - Carr Purcell-Meiboom-GillFreezable water - آب فریزرProton mobility - تحرک پروتونFID - درStorage temperature - دمای ذخیره سازیAmylopectin retrogradation - رتروگراد آمیلوپکتینspin–spin relaxation time - زمان آرامش چرخش اسپینfree induction decay - فروپاشی القایی آزادdry matter - ماده خشکMoisture content - محتوای رطوبتarbitrary units - واحد دلخواهwater diffusion - پخش آبDifferential scanning calorimetry - کالریمتری روبشی افتراقی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 4, 15 December 2013, Pages 3301-3308
Journal: Food Chemistry - Volume 141, Issue 4, 15 December 2013, Pages 3301-3308
نویسندگان
Geertrui M. Bosmans, Bert Lagrain, Ellen Fierens, Jan A. Delcour,