국가연구개발성과
논문 (학술지)
Antistaling effects of hydrocolloids and modified starch on bread during cold storage
| 등록번호 | RPMS-2019-0190759240 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
SCI |
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| 저자명 (주·공동저자) | Kang Nayoung ; Reddy Chagam Koteswara; Park Eun Young; Choi Hee-Don; Lim Seung-Taik ※ 과제 참여정보와 일치하는 연구자 상세정보로 정확하지 않을 수 있습니다. 동일저자 논문보기 |
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| 논문구분 | 국외전문학술지 | 학술지명 | LWT-FOOD SCIENCE AND TECHNOLOGY |
| ISSN | 0023-6438 | 학술지 출판일자 | - |
| 학술지 볼륨번호 | 96 | 논문페이지 | 13 ~ 18 |
| 학술지 임팩트팩터 | 3.129 | 기여율 | 100 % |
| DOI | 10.1016/j.lwt.2018.05.009 | ||
| 초록 | Antistaling effects of some hydrocolloids (guar gum, xanthan, and sodium alginate; 0.3 g/100 g flour) and modified starches (acetylated, oxidized and hydroxypropylated corn starches; 10 g replacing flour) on bread during cold storage (4 °C for 10 d) were investigated. Loaf volume, moisture content, texture, and the degree of starch recrystallization of the bread crumb were examined. The minor addition of hydrocolloids increased the loaf volume of fresh bread and retarded textural changes of crumb induced by cold storage. The partial replacement (10%) of flour with modified starches induced antistaling effects similar to those obtained by hydrocolloid addition. In particular, acetylated or hydroxypropylated starches were more effective than oxidized starch. Crystallinity analysis of bread crumb using X-ray diffraction pattern revealed that the effects of hydrocolloids and modified starches on the starch recrystallization were not substantial. Amorphous rearrangements in starch were responsible for changes in crumb texture during storage, and the minor addition of hydrocolloids and the partial replacement of flour with modified starches retarded the rearrangement induced by the storage. Highlights Hydrocolloids or chemically modified starches were included in bread. Minor addition of hydrocolloids increased the loaf volume of bread. Guar gum was most effective in retarding staling of bread. Partial replacement of wheat flour with modified starches produced antistaling effects. Acetylated or hydroxypropylated starches were more effective in retarding bread staling. | ||
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