Bread Staling: Updating the View. Issue 4 (July 2014)

• Record Type: Journal Article
• Authors: Fadda, C.; Sanguinetti, A. M.; Del Caro, A.; Collar, C.; Piga, A.
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 13:Issue 4(2014:Jul.)
• Page Start: 473
• Page End: 492
• Publication Date: 2014-07
• Subjects: Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12064
• Languages: English
• ISSNs: 1541-4337

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up‐to‐date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X‐ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.</p> </abstract>