Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

Autores
Salinas, María Victoria; Puppo, María Cecilia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were studied. Moreover, the effect of calcium and inulin levels on crumb firmness during storage was estimated by fitting the Avrami equation. Starch retrogradation and the amylose-lipid complex were evaluated by differential scanning calorimetry (DSC) and X-ray diffraction. Crumbs with high inulin content retained water during storage, regardless of the nature of the calcium salt used. In addition, they presented lower loss of elasticity and cohesiveness than the control crumb. Crumbs with calcium citrate and low inulin content produced the lowest increase in crumb firmness. In addition, elasticity and cohesiveness of crumbs containing low amount of inulin and organic salts were almost maintained. The salt that favored the retrogradation process was calcium lactate with high inulin content, evidenced by the shorter half-time obtained with the kinetic studies. Also, the increase in crystallinity of B-type starch in crumbs with organic calcium salts and high inulin content, correlates with the highest values of retrogradation enthalpy obtained by DSC.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
Materia
Ciencias Exactas
Wheat bread
Calcium salt-inulin system
Bread staling
Starch retrogradation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/131929
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/131929
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat FlourSalinas, María VictoriaPuppo, María CeciliaCiencias ExactasWheat breadCalcium salt-inulin systemBread stalingStarch retrogradationThe objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were studied. Moreover, the effect of calcium and inulin levels on crumb firmness during storage was estimated by fitting the Avrami equation. Starch retrogradation and the amylose-lipid complex were evaluated by differential scanning calorimetry (DSC) and X-ray diffraction. Crumbs with high inulin content retained water during storage, regardless of the nature of the calcium salt used. In addition, they presented lower loss of elasticity and cohesiveness than the control crumb. Crumbs with calcium citrate and low inulin content produced the lowest increase in crumb firmness. In addition, elasticity and cohesiveness of crumbs containing low amount of inulin and organic salts were almost maintained. The salt that favored the retrogradation process was calcium lactate with high inulin content, evidenced by the shorter half-time obtained with the kinetic studies. Also, the increase in crystallinity of B-type starch in crumbs with organic calcium salts and high inulin content, correlates with the highest values of retrogradation enthalpy obtained by DSC.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ciencias Agrarias y Forestales2018-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf2067-2078http://sedici.unlp.edu.ar/handle/10915/131929enginfo:eu-repo/semantics/altIdentifier/issn/1935-5130info:eu-repo/semantics/altIdentifier/issn/1935-5149info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-018-2167-5info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:04:29Zoai:sedici.unlp.edu.ar:10915/131929Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:04:29.4SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
spellingShingle Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
Salinas, María Victoria
Ciencias Exactas
Wheat bread
Calcium salt-inulin system
Bread staling
Starch retrogradation
title_short Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title_full Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title_fullStr Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title_full_unstemmed Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
title_sort Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
dc.creator.none.fl_str_mv Salinas, María Victoria
Puppo, María Cecilia
author Salinas, María Victoria
author_facet Salinas, María Victoria
Puppo, María Cecilia
author_role author
author2 Puppo, María Cecilia
author2_role author
dc.subject.none.fl_str_mv Ciencias Exactas
Wheat bread
Calcium salt-inulin system
Bread staling
Starch retrogradation
topic Ciencias Exactas
Wheat bread
Calcium salt-inulin system
Bread staling
Starch retrogradation
dc.description.none.fl_txt_mv The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were studied. Moreover, the effect of calcium and inulin levels on crumb firmness during storage was estimated by fitting the Avrami equation. Starch retrogradation and the amylose-lipid complex were evaluated by differential scanning calorimetry (DSC) and X-ray diffraction. Crumbs with high inulin content retained water during storage, regardless of the nature of the calcium salt used. In addition, they presented lower loss of elasticity and cohesiveness than the control crumb. Crumbs with calcium citrate and low inulin content produced the lowest increase in crumb firmness. In addition, elasticity and cohesiveness of crumbs containing low amount of inulin and organic salts were almost maintained. The salt that favored the retrogradation process was calcium lactate with high inulin content, evidenced by the shorter half-time obtained with the kinetic studies. Also, the increase in crystallinity of B-type starch in crumbs with organic calcium salts and high inulin content, correlates with the highest values of retrogradation enthalpy obtained by DSC.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
description The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were studied. Moreover, the effect of calcium and inulin levels on crumb firmness during storage was estimated by fitting the Avrami equation. Starch retrogradation and the amylose-lipid complex were evaluated by differential scanning calorimetry (DSC) and X-ray diffraction. Crumbs with high inulin content retained water during storage, regardless of the nature of the calcium salt used. In addition, they presented lower loss of elasticity and cohesiveness than the control crumb. Crumbs with calcium citrate and low inulin content produced the lowest increase in crumb firmness. In addition, elasticity and cohesiveness of crumbs containing low amount of inulin and organic salts were almost maintained. The salt that favored the retrogradation process was calcium lactate with high inulin content, evidenced by the shorter half-time obtained with the kinetic studies. Also, the increase in crystallinity of B-type starch in crumbs with organic calcium salts and high inulin content, correlates with the highest values of retrogradation enthalpy obtained by DSC.
publishDate 2018
dc.date.none.fl_str_mv 2018-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/131929
url http://sedici.unlp.edu.ar/handle/10915/131929
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1935-5130
info:eu-repo/semantics/altIdentifier/issn/1935-5149
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-018-2167-5
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
2067-2078
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.13397

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