Effect of buckwheat hull particle-size on bread staling quality. (30th March 2023)

• Record Type: Journal Article
• Authors: Wang, Lijuan; Li, Yang; Guo, Zicong; Wang, Haoran; Wang, Aili; Li, Zaigui; Chen, Yaoxing; Qiu, Ju
• Is Part Of: Food chemistry. Volume 405:Part A(2023)
• Publication Date: 2023-03-30
• Subjects: BWH buckwheat hull -- TDF total dietary fiber -- CK control bread (100% wheat bread) -- WA water absorption of the dough -- BV bread specific volume -- BL baking loss; Buckwheat -- Fibers -- Particle size -- Bread staling -- Water mobility -- Amylopectin retrogradation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134851
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: The effects of fibers at cell and tissue scale on bread staling were investigated. Gas cell structure of tissue-scale fiber enriched bread became coarser and more open. Cell-scale fiber was superior in delaying starch retrogradation and recrystallization. Starch crystallization peak changed from V-type to B-type during bread staling. Cell-scale fiber restricted the loss of water during bread staling. Abstract: The mechanical grinding scale of insoluble dietary fiber has an important influence on bread staling quality. We investigated the effects of buckwheat hull (BWH) powder at tissue-scale (500–100 μm) and cell-scale (50–10 μm) on the physical and structural changes of bread during storage. The addition of tissue-scale BWH had little effect on loaf volume and crumb firmness of bread, while that of cell-scale BWH significantly decreased specific volume and baking loss, and resulted in higher bread firmness, compared with the control (100 % wheat bread). The effect of cell-scale BWH on delaying amylopectin retrogradation and starch recrystallization during bread storage was superior to that of tissue-scale BWH. Tissue-scale BWH made the gas cell structure of the crumb coarse and open, promoting the evaporation of water during storage. BWH at the cell-scale had a stronger water-binding ability than tissue-scale BWH, which restricted the loss of water, inhibiting bread staling.