Changes in textural, pasting and thermal properties of wheat buns and tortillas during storage / Changement de la texture, empesage et propriétés thermique des petits pains et tortillas de blé lors de l'entreposage
In: Journal of cereal science (Print), Jg. 35 (2002), Heft 2, S. 215-223
academicJournal
- print, Tableau, 27 ref
Zugriff:
La texture et les propriétés thermiques des petits pains et tortillas au cours de l'entreposage sont observés. La fermeté des produits augmente. La viscosité des solutions de mie trempée est inférieure à celle de la pâte. La solubilité de l'amylose diminue après la cuisson et au cours de l'entreposage. L'amylopectine recristallise immédiatement après la cuisson (1 min) dans les tortillas et après 1 jour dans les petits pains. La recristallisation de l'amylopectine n'est pas responsable du racissement.
The texture, pasting and thermal properties of two common baked products made from wheat flour, buns and tortillas, were characterised periodically over 8 days of storage. Firmness of buns and tortillas increased throughout storage as measured using a texture analyser. Pasting viscosities of crumb-water slurries were measured with a Rapid Visco Analyser. Pasting viscosities at 74 °C, 95 °C of fresh products (one min after baking) were significantly lower than their respective dough pasting viscosities. No particular trend was observed in the pasting properties of bun and tortilla samples upon further storage up to 8 days. Amylose solubility decreased significantly immediately after baking in both buns and tortillas and continued to decrease throughout the storage period. Thermal analysis with a differential scanning calorimeter detected amylopectin recrystallisation almost immediately after baking (1 min) in tortillas, whereas amylopectin recrystallisation in buns was evident only after storage for 1 day. Amylopectin recrystallisation in tortillas continued to increase during storage. Overall, the harsher processing of buns, i.e. higher temperature, longer time and higher moisture environment, resulted in greater dispersion of amylose and amylopectin, and retrogradation of amylose in buns than in tortillas. Further, amylopectin crystallisation by itself did not contribute to staling, because more amylopectin crystallisation was observed in tortillas than in buns, even though the shelf life of tortillas is longer than buns.
Titel: |
Changes in textural, pasting and thermal properties of wheat buns and tortillas during storage / Changement de la texture, empesage et propriétés thermique des petits pains et tortillas de blé lors de l'entreposage
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Autor/in / Beteiligte Person: | SEETHARAMAN, K ; CHINNAPHA, N ; WANISKA, R. D ; WHITE, P |
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Zeitschrift: | Journal of cereal science (Print), Jg. 35 (2002), Heft 2, S. 215-223 |
Veröffentlichung: | Kidlington: Elsevier, 2002 |
Medientyp: | academicJournal |
Umfang: | print, Tableau, 27 ref |
ISSN: | 0733-5210 (print) |
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