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Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches

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dc.contributor.advisor
dc.contributor.author Pojić, Milica
dc.contributor.author Musse Maja
dc.contributor.author Rondeau Corinne
dc.contributor.author Hadnađev, Miroslav
dc.contributor.author Grenier David
dc.contributor.author Mariette François
dc.contributor.author Cambert Mirelle
dc.contributor.author Diascorn Yves
dc.contributor.author Quellec Stéphane
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Dapčević-Hadnađev, Tamara
dc.contributor.author Lucas Tiphaine
dc.date.accessioned 2017-11-21T18:38:21Z
dc.date.available 2017-11-21T18:38:21Z
dc.date.issued 2016-08
dc.identifier.citation Pojić, M., Musse, M., Rondeau, C., Hadnađev, M., Grenier, D., Mariette, F., Cambert, M., Diascorn, Y., Quellec, S., Torbica, A., Dapčević Hadnađev, T., Lucas, T. (2016) Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches. Food and Bioprocess Technology, 9, 1287–1305. DOI 10.1007/s11947-016-1713-2. en_US
dc.identifier.issn 1935-5130
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/34
dc.description peer-reviewed en_US
dc.description.abstract In order to determine the relationship between molecular structure of wheat bread dough, its mechanical properties, total and local bread expansion during baking and final bread quality, different methods (rheological, nuclear magnetic resonance, magnetic resonance imaging and general bread characterisation) were employed. The study was extended on wheat dough with starch modified by octenyl succinic anhydride (OSA) in order to generalise the results. The interest of investigating multi-scale changes occurring in dough at different phases of baking process by considering overall results was demonstrated. It was found that OSA starch improved the baking performance during the first phase of baking. This feature was due to a higher absorption of water by OSA starch granules occurring at temperatures below that of starch gelatinization, as confirmed by NMR, and consecutive higher resistance to deformation for OSA dough in this temperature range (20–60 °C). This was explained by a delayed collapse of cell walls in the bottom of the OSA dough. In the second phase of baking (60–80 °C), the mechanism of shrinkage reduced the volume gained by OSA dough during the first phase of baking due to higher rigidity of OSA dough and its higher resistance to deformation. MRI monitoring of the inflation during baking made it possible to distinguish the qualities and defaults coming from the addition of OSA starch as well as to suggest the possible mechanisms at the origin of such dough behaviour. en_US
dc.description.sponsorship This study was supported by the PHC Curien Savic Research Program and bilateral scientific cooperation between Serbia and France. This work was partly financed by the Ministry of Education, Science and Technological Development, Republic of Serbia (TR31007). Part of this work (NMR and MRI) was realized using the facilities and resources of PRISM platform (Rennes, France). The authors thank Dominique Le Ray (IRSTEA, Rennes) for his assistance with NMR measurements and bread-making procedures. en_US
dc.language.iso en en_US
dc.publisher Springer en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.relation.ispartofseries 001;0029
dc.rights info:eu-repo/semantics/openAccess
dc.subject nuclear magnetic resonance (NMR) en_US
dc.subject magnetic resonance imaging (MRI) en_US
dc.subject transverse relaxation time (T2) en_US
dc.subject OSA starch en_US
dc.subject oven rise en_US
dc.subject creep recovery test en_US
dc.title Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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