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L'influence de l'entreposage à l'état congelé sur la transformation de l'amidon et la texture de pain de blé.

Wplyw zamrazalniczego przechowywania na przemiany skrobi i teksture chleba pszennego.

Auteurs : KWASNIEWSKA-KAROLAK I., KRALA L., GALAZKA-CZARNECKA I., et al.

Type d'article : Article

Résumé

The effect of temperature (-12 and -20°C) and frozen storage time (11 weeks) on changes in the quality of wheat bread were analysed. Humidity, crumb texture and hardness (TPA), resistant starch content, acidity and organoleptic characteristics were evaluated. The significant effect of storage time and temperature on the rate of staling of bread were found. Both freezing (-12°C) and deep freezing (-20°C), well stabilized humidity and tested bread acidity over a period of 11 weeks. Deep frozen bread kept good sensory quality throughout the whole storage period, while frozen was accepted only for 9 weeks. During storage, the amount of retrogradated starch (RS) gradually increased as well as crumb firmness, inversely proportional to the temperature of preservation. It was found that the starch retrogradation occurs involving both starch fractions-amylose and amylopectin. Formed, new starch structure enriched a total count of dietary fiber which is a positive aspect of the health-promoting and freezing stabilizes effects of wheat bread.

Détails

  • Titre original : Wplyw zamrazalniczego przechowywania na przemiany skrobi i teksture chleba pszennego.
  • Identifiant de la fiche : 30014818
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 49 - n. 9-10
  • Date d'édition : 09/2014

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