Antistaling effects of hydrocolloids and modified starch on bread during cold storage. (October 2018)

• Record Type: Journal Article
• Authors: Kang, Nayoung; Reddy, Chagam Koteswara; Park, Eun Young; Choi, Hee-Don; Lim, Seung-Taik
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 96(2018)
• Page Start: 13
• Page End: 18
• Publication Date: 2018-10
• Subjects: Bread -- Corn starch -- Hydrocolloids -- Modified starches -- Antistaling -- Crumb texture; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.05.009
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Antistaling effects of some hydrocolloids (guar gum, xanthan, and sodium alginate; 0.3 g/100 g flour) and modified starches (acetylated, oxidized and hydroxypropylated corn starches; 10 g replacing flour) on bread during cold storage (4 °C for 10 d) were investigated. Loaf volume, moisture content, texture, and the degree of starch recrystallization of the bread crumb were examined. The minor addition of hydrocolloids increased the loaf volume of fresh bread and retarded textural changes of crumb induced by cold storage. The partial replacement (10%) of flour with modified starches induced antistaling effects similar to those obtained by hydrocolloid addition. In particular, acetylated or hydroxypropylated starches were more effective than oxidized starch. Crystallinity analysis of bread crumb using X-ray diffraction pattern revealed that the effects of hydrocolloids and modified starches on the starch recrystallization were not substantial. Amorphous rearrangements in starch were responsible for changes in crumb texture during storage, and the minor addition of hydrocolloids and the partial replacement of flour with modified starches retarded the rearrangement induced by the storage. Highlights: Hydrocolloids or chemically modified starches were included in bread. Minor addition of hydrocolloids increased the loaf volume of bread. Guar gum was most effective in retarding staling of bread. Partial replacement of wheat flour with modified starches produced antistaling effects. Acetylated or hydroxypropylated starches were more effective in retarding bread staling.