کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
675158 | 1459593 | 2009 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: β-Cyclodextrin (β-CD): A new approach in bread staling β-Cyclodextrin (β-CD): A new approach in bread staling](/preview/png/675158.png)
In this study, the impact of the addition of β-cyclodextrin (β-CD) on bread staling was investigated by texture profile analysis (TPA), X-ray diffraction (XRD), and differential scanning calorimeter (DSC). Results showed that the retardation effect of β-CD on bread staling was found to be significant as less changes of hardness, cohesiveness and springiness were observed during the storage. The addition of β-CD also significantly decreased recrystallization rate k, and increased Avrami exponent n, indicating that the nucleation type was transformed. Investigated by X-ray diffraction, changes of crystalline patterns occurring in crust and crumb were retarded by the development of A + V and B + V intermediate patterns for stored crust and stored crumb, respectively. This retardation was attributed to the amylose–lipid–β-CD complex formation observed and analyzed by DSC technique, resulting in nucleation type transformation and lowering the rate of bread staling.
Journal: Thermochimica Acta - Volume 489, Issues 1–2, 20 May 2009, Pages 22–26