کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474536 | 1322383 | 2005 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of different baking processes on bread firmness and starch properties in breadcrumb
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
The influence the quality and shelf life of baked product has previously been reported to be effected by the time and temperature of the baking process. In this study, dough was baked at 219 °C by using different ovens (conventional, impingement or hybrid) or with doughs of different sizes (large or small) for varying times. During baking the temperature profile at the dough center was recorded. Texture, thermal properties and pasting characteristics of baked product with reference to baking conditions were investigated. Small breads baked in the hybrid oven had the highest heating rate (25.1 °C/min) while large breads baked in conventional oven had the lowest heating rate (6.0 °C/min). When the data are viewed as a function of heating rate in this study, the enthalpy of amylopectin recrystallization, rate of bread firmness and the amount of soluble amylose were all-lower at the slower heating rate. The differences observed in product firmness following storage are potentially a consequence of the extent of starch granule hydration, swelling, dispersion and extent of reassociation; all of which are affected by the heating rate during baking.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 173-184
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 173-184
نویسندگان
B.K. Patel, R.D. Waniska, K. Seetharaman,