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

Autor(es)

Bredariol, Priscila ^[1] ; Spatti, Marcela ^[1] ; Vanin, Fernanda Maria ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 111, p. 737-743, AUG 2019.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 13/12693-0 - Estudo da produção de pão francês funcional durante o processo de assamento: um estudo local para melhor compreensão das propriedades tecnológicas e sensoriais do produto final
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 18/03324-5 - Produção sustentável de alimentos: estudo de caso da aplicação de resíduos da indústria de sucos de laranja brasileira.
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular