Topic
Breadcrumb
About: Breadcrumb is a research topic. Over the lifetime, 56 publications have been published within this topic receiving 662 citations.
Papers published on a yearly basis
Papers
TL;DR: In this paper, state diagrams were constructed from real experimental results that described the glass transition and melting curves for starch and proteins as a function of water content, which explained the structural mobility, smooth breadcrumb behaviour and explains the sensitiveness to starch retrogradation during storage.
Abstract: Summary
Physical changes in wheat bread processing can be described by the use of state diagrams and phase transition. State diagrams were constructed from real experimental results that described the glass transition and melting curves for starch and proteins as a function of water content. Wheat gluten protein is the main component responsible for bread dough structural formation, while starch is mainly involved in final textural properties and stability. During processing, hydration of wheat flour induces the glass transition of wheat gluten proteins. The input of mechanical energy during the mixing allows the development of continuous viscoelastic dough due to interactions between rubbery proteins. During baking, irreversible modifications of starch and proteins at high temperatures (>200 °C) and superficial dehydration are responsible for bread crust formation. In the central part of the mixture, starch gelatinization and protein coagulation induce breadcrumb formation. After cooling, the low water content of the crust (3–7%) is sufficient for the transition of bread components from the rubbery to the glassy state. Consequently, structural hardening occurs and is responsible for crust crispness. The higher final water content of the crumb (35–40%) is responsible for rubbery behaviour, which gives structural mobility, smooth breadcrumb behaviour and explains the sensitiveness to starch retrogradation during storage.
125 citations
TL;DR: In this paper, the effect of different hydrocolloids (κ-carrageenan and hydroxypropylmethylcellulose, HPMC) on the fresh bread quality and staling of the partially baked frozen bread was evaluated.
115 citations
TL;DR: The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behavior during storage has been analyzed in this paper.
Abstract: The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of flour–water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose–lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The flour viscosity during pasting decreased as their damaged starch content increased.
114 citations
TL;DR: The authors examined differences between instrumentally-measured textural properties of the crumb of bread made from two flours; one possessing extra strong dough mixing characteristics and a second of moderate strength (red spring wheat).
60 citations
TL;DR: In this paper, the predictive power of flour and dough alveograph properties in simultaneous determination of bread loaf volume and crumb texture was evaluated in a straight-dough bread making test.
Abstract: The objective of this study was to evaluate the predictive power of flour and dough alveograph properties in simultaneous determination of bread loaf volume and crumb texture. Ten Polish spring wheat cultivars were used in this study. Flour was determined for protein content, wet gluten content, gluten elasticity, Zeleny sedimentation volume, falling number, and ash content. Alveograph properties of the dough were strength, tenacity, extensibility, and elasticity resistance. After the straight dough bread making test, the loaf volume and breadcrumb texture were measured. Textural properties of the breadcrumbs were tested by texture profile analysis (TPA). The parameters recorded were hardness, cohesiveness, and gumminess. The results were analysed statistically to develop effective predictive models, the stepwise regression procedure and canonical analysis were applied. The results from the experimental tests indicated that among the variables, the flour protein content, the Zeleny sedimentation index, the flour falling number, and dough strength were the main factors affecting the textural properties of the breadcrumb alone and with the bread loaf volume. The results showed that a combination of several flour and dough alveograph properties could predict bread quality. Original Paper Section: Food Quality and Functionality
60 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2021 | 2 |
| 2020 | 4 |
| 2019 | 2 |
| 2018 | 5 |
| 2017 | 3 |
| 2016 | 4 |