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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour

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Author(s):
Bredariol, Priscila [1] ; Spatti, Marcela [1] ; Vanin, Fernanda Maria [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Fac Anim Sci & Food Engn USP FZEA, Lab Bread & Dough Proc LAPROPAMA, Dept Food Engn, Ave Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 111, p. 737-743, AUG 2019.
Web of Science Citations: 0
Abstract

This study evaluated the impact of baking conditions (time, temperature and steam) on the local heating rate and its consequences on bread attributes. Dough was baked under different temperatures (160, 190 and 220 degrees C) and time (9, 12, 15 and 20 min), with the temperature rise monitored throughout the process. Macroscopic quality and macromolecular aspects of bread were analysed. A higher heating rate was observed for bread crumb baked with steam introduced at the beginning of baking and for bread crust baked without steam, at higher temperatures. Although different local heating rates were observed with the various baking conditions, the conditions which produced bread with similar quality aspects were identified. However, a similar trend was not observed for starch gelatinisation, which was unique to each baking condition. Consequently, baking aspects (time, temperature, steam) can be used to modify or to maintain bread characteristics, in which macromolecular changes are unique only due to different thermal development and mass transfer characteristics. (AU)

FAPESP's process: 13/12693-0 - Study of functional French bread producing during the baking process: a local study to better understanding the technological and sensory properties of final product
Grantee:Fernanda Maria Vanin
Support type: Regular Research Grants
FAPESP's process: 18/03324-5 - Sustainable food production: a case study of Brazilian orange juice industry waste application.
Grantee:Fernanda Maria Vanin
Support type: Regular Research Grants