Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1177/1082013221991259 http://hdl.handle.net/11449/205854 |
Resumo: | The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect. |
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Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulinAvrami exponentbread stalingfiber sourceInulinmoisture gradientThe objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect.Department of Food Engineering and Technology UNESP—São Paulo State UniversityIFAC—Federal Institute of AcreDepartment of Food Engineering and Technology UNESP—São Paulo State UniversityUniversidade Estadual Paulista (Unesp)IFAC—Federal Institute of AcreBarros, Jefferson HT [UNESP]Franco, Celia ML [UNESP]2021-06-25T10:22:20Z2021-06-25T10:22:20Z2021-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1177/1082013221991259Food Science and Technology International.1532-17381082-0132http://hdl.handle.net/11449/20585410.1177/10820132219912592-s2.0-85100586304Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technology Internationalinfo:eu-repo/semantics/openAccess2021-10-22T18:56:49Zoai:repositorio.unesp.br:11449/205854Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-22T18:56:49Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin |
title |
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin |
spellingShingle |
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin Barros, Jefferson HT [UNESP] Avrami exponent bread staling fiber source Inulin moisture gradient |
title_short |
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin |
title_full |
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin |
title_fullStr |
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin |
title_full_unstemmed |
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin |
title_sort |
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin |
author |
Barros, Jefferson HT [UNESP] |
author_facet |
Barros, Jefferson HT [UNESP] Franco, Celia ML [UNESP] |
author_role |
author |
author2 |
Franco, Celia ML [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) IFAC—Federal Institute of Acre |
dc.contributor.author.fl_str_mv |
Barros, Jefferson HT [UNESP] Franco, Celia ML [UNESP] |
dc.subject.por.fl_str_mv |
Avrami exponent bread staling fiber source Inulin moisture gradient |
topic |
Avrami exponent bread staling fiber source Inulin moisture gradient |
description |
The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T10:22:20Z 2021-06-25T10:22:20Z 2021-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1177/1082013221991259 Food Science and Technology International. 1532-1738 1082-0132 http://hdl.handle.net/11449/205854 10.1177/1082013221991259 2-s2.0-85100586304 |
url |
http://dx.doi.org/10.1177/1082013221991259 http://hdl.handle.net/11449/205854 |
identifier_str_mv |
Food Science and Technology International. 1532-1738 1082-0132 10.1177/1082013221991259 2-s2.0-85100586304 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology International |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965476445487104 |