کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7787803 1500625 2015 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Monitoring the crystallization of starch and lipid components of the cake crumb during staling
ترجمه فارسی عنوان
نظارت بر کریستالیزاسیون نشاسته و ترکیبات چربی کریستال کیک در هنگام تمیزکاری
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی
Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogradation, which is linked to biopolymers recrystallisation, is the most important factor affecting cake firmness in addition to water migration and fat crystallization. In this study, the effect of storage temperatures of 4 °C and 20 °C on starch retrogradation and fat recrystallization was investigated. Starch retrogradation can be tracked through changes in crystalline structure via X-rays diffraction as well as through melting of crystals via calorimetry. These techniques have been coupled to study the different phenomena occurring during staling. The results revealed that the storage of cakes at 20 °C for 25 days showed more starch polymer retrogradation and more intense fat recrystallization in the β form than at 4 °C. Consequently, the staling was delayed when a low storage temperature like 4 °C was used, which is recommended to retain high quality cakes during storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 133, 20 November 2015, Pages 533-538
نویسندگان
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