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.authorPojić, Milica
dc.contributor.authorMusse Maja
dc.contributor.authorRondeau Corinne
dc.contributor.authorHadnađev, Miroslav
dc.contributor.authorGrenier David
dc.contributor.authorMariette François
dc.contributor.authorCambert Mirelle
dc.contributor.authorDiascorn Yves
dc.contributor.authorQuellec Stéphane
dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorLucas Tiphaine
dc.date.accessioned2017-11-21T18:38:21Z
dc.date.available2017-11-21T18:38:21Z
dc.date.issued2016-08
dc.descriptionpeer-revieweden_US
dc.description.abstractIn 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.sponsorshipThis 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.identifier.citationPojić, 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.issn1935-5130
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/34
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.relation.ispartofseries001;0029
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectnuclear magnetic resonance (NMR)en_US
dc.subjectmagnetic resonance imaging (MRI)en_US
dc.subjecttransverse relaxation time (T2)en_US
dc.subjectOSA starchen_US
dc.subjectoven riseen_US
dc.subjectcreep recovery testen_US
dc.titleOverall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starchesen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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