Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Food Chem. 2013 Dec 15;141(4):3301-8. doi: 10.1016/j.foodchem.2013.06.031. Epub 2013 Jun 15.
Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network.
采用两种烘焙时间（9 分钟和 24 分钟）和两种储存温度（4°C 和 25°C）来研究面包烘焙过程中的热暴露和随后储存对支链淀粉回生、水分迁移和面包屑硬度的影响。较短的烘焙时间导致回生程度较低、淀粉网络扩展程度较低以及面包屑硬度和弹性变化较小。较低的储存温度导致更快的回生、更刚性的淀粉网络，更多的水分包含以及面包屑硬度和弹性的更大变化。对于较短烘焙和较低温度储存的面包，面包屑到面包皮的水分迁移较低，导致面包屑中更好的增塑生物聚合物网络。因此，网络变硬对面包屑硬度的贡献较小。发现面包屑凝胶网络中水分和生物聚合物的质子迁移率与面包屑硬度呈负相关。该线性函数的斜率表明了淀粉网络的强度。
