کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516289 1624903 2009 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Amylases and bread firming – an integrated view
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Amylases and bread firming – an integrated view
چکیده انگلیسی

Despite much research, bread crumb firming during storage and amylase anti-staling properties are still ill understood. We present a coherent view on the topic based on literature, experimental data, and food polymer science-related concepts. During bread storage, the gelatinised starch (amylopectin) network, present in soft, fresh bread, is gradually transformed into an extensive, partially crystalline, permanent amylopectin network, with amylopectin crystallites acting as junction zones. This network increasingly accounts for the bulk rheological behaviour of aging bread crumb. Furthermore, as amylopectin retrogradation proceeds, moisture migration within the crumb structure occurs, and more and more water is immobilised within amylopectin crystallites. The crystalline hydrate water can no longer plasticise the different networks, which goes hand in hand with increased crumb firmness and decreased crumb resilience, due to a less flexible gluten network. The efficiency of anti-staling amylases can be related to the extent they limit the formation and the strength of the permanent amylopectin network, and the water immobilisation. Conventional alpha-amylases weaken the amylopectin network by cutting the long polymer chains connecting the crystalline regions, but have little effect on amylopectin recrystallisation. In contrast, maltogenic alpha-amylase primarily shortens the amylopectin side chains, thus hindering amylopectin recrystallisation, and the concomitant network formation and water immobilisation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 50, Issue 3, November 2009, Pages 345–352
نویسندگان
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