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07:06
Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface
Published on: April 7, 2017
Biopolymer interactions, water dynamics, and bread crumb firming
Geertrui M Bosmans1, Bert Lagrain, Nand Ooms
1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. bosmans@biw.kuleuven.be
Journal of Agricultural and Food Chemistry
|May 2, 2013
Summary
NMR relaxometry reveals how starch and gluten interactions affect bread texture. Amylopectin recrystallization and water migration increase crumb firmness over time.
Area of Science:
- Food science
- Biophysics
- Materials science
Background:
- Bread texture is influenced by complex biopolymer interactions and water dynamics.
- Understanding these changes over time is crucial for product quality and shelf-life.
Purpose of the Study:
- To investigate the relationship between biopolymer interactions, water dynamics, and bread crumb texture evolution.
- To elucidate the role of amylopectin recrystallization and water migration in texture changes.
Main Methods:
- Proton mobilities in starch and gluten model systems and bread were measured using Nuclear Magnetic Resonance (NMR) relaxometry.
- Analysis focused on the dynamics of water associated with starch and gluten networks.
Main Results:
- Amylopectin recrystallization correlated with increased fast-relaxing protons, indicating network strengthening.
- Reduced mobility and amount of slowly relaxing protons indicated changes in water levels and network properties.
- Water inclusion and migration, alongside starch-gluten immiscibility, led to increased crumb firmness over storage time.
Conclusions:
- Amylopectin recrystallization strengthens the starch network, incorporating water and increasing initial firmness.
- Water migration from crumb to crust and gluten dehydration contribute to long-term crumb firmness.
- A negative correlation exists between the mobility of slowly relaxing protons and crumb firmness.
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