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Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread

Content Provider	Springer Nature Link
Author	Lagrain, B. Wilderjans, E. Glorieux, C. Delcour, J. A.
Copyright Year	2012
Abstract	Bread crumb cellular structure and elasticity were monitored during aging and their relation to the main flour constituents, gluten and starch, was studied. The linear relation between the time-dependent slope of the linear part of the force-deformation curve, obtained in a static compressive test, and the shear modulus, obtained in quasi-static shear wave measurements, allowed calculating the Poisson’s ratio of bread crumb. This ratio and, thus, cell geometry remain unaffected during bread storage. While the elastic modulus of bread crumb strongly increased upon storage, image analysis and ultrasonic inspection, interpreted in the framework of the Biot-Allard model for porous structures, further confirmed that its cellular structure parameters did not change. Changing gluten properties in dough by means of redox agents had a profound impact on bread crumb density and its foam structure without affecting the rheological properties of the crumb cell walls. In agreement with the theory for cellular solids with open cells, bread with a lower density and a uniform crumb structure initially had a lower elastic modulus, which was maintained during aging, while bread with a higher density showed the opposite. Inclusion of an antifirming maltogenic exo-amylase in the recipe altered neither bread density, nor its macroscopic cellular structure parameters, but strongly affected the impact of storage on crumb texture. It was concluded that, without affecting starch properties or moisture content, the bread density, which is inter alia related to gluten properties, is a major determinant of bread crumb structure and texture during storage. In breads with a similar density and crumb foam structure, the evolution of crumb modulus during storage is determined by the changes in starch.
Starting Page	173
Ending Page	181
Page Count	9
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	7
Issue Number	2
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2012-04-12
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Bread staling Crumb structure Mechanical properties Shear modulus Gluten Starch Biophysics and Biological Physics Analytical Chemistry Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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