Wang Huaiwen, Liu Wei, Zhang Peipei, Lian Xijun
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China.
Institute of Collaborative Innovation in Great Health, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Foods. 2024 Dec 4;13(23):3921. doi: 10.3390/foods13233921.
Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five popular brands of bread (DaliGarden, Mankattan, MianLunSi, TOLY, and ZhengMao) in China during storage at room temperature were determined, and the mechanism of increased hardness was revealed by the results in terms of Fourier transform infrared spectroscopy (FTIR), disulfide bonds, C solid-state nuclear magnetic resonance (NMR), X-ray diffraction, and differential scanning calorimetry (DSC). The results showed that the sequence for the degree of hardness increase among the five bread brands was DaliGarden > TOLY >Mankattan > MianLunSi > ZhengMao. The bread hardness was likely associated with the gliadin content; the more gliadin, the higher the hardness of the bread. All bread hardness values underwent a rapid increase during storage at room temperature. The hardness level of the bread preferred by Chinese individuals was approximately 105 g, and the hardness of the TOLY bread underwent relatively minor changes during storage at room temperature. The disulfide bond content of all breads apart from Mankattan decreased during storage at room temperature. The increase in the hardness of the bread was attributed to the ordered configuration of the amylopectin structures resulting from water evaporation. The results given in this paper offer a practical hardness index to control the quality of bread. This study is expected to contribute to better quality control and optimization in bread production, enhancing consumers' satisfaction and extending products' shelf lives.
硬度是面包的主要性能指标之一。然而，关于不同面包硬度增加机制的研究文献较少。本文测定了中国市场上五个知名品牌面包（达利园、曼可顿、美伦思、桃李、正茂）在室温储存期间的硬度和回生率，并通过傅里叶变换红外光谱（FTIR）、二硫键、碳固体核磁共振（NMR）、X射线衍射和差示扫描量热法（DSC）等结果揭示了硬度增加的机制。结果表明，五个面包品牌的硬度增加程度顺序为达利园＞桃李＞曼可顿＞美伦思＞正茂。面包硬度可能与醇溶蛋白含量有关；醇溶蛋白越多，面包硬度越高。所有面包在室温储存期间硬度值均迅速增加。中国人偏好的面包硬度水平约为105克，桃李面包在室温储存期间硬度变化相对较小。除曼可顿外，所有面包的二硫键含量在室温储存期间均下降。面包硬度的增加归因于水分蒸发导致支链淀粉结构的有序排列。本文给出的结果为控制面包质量提供了一个实用的硬度指标。本研究有望有助于面包生产中更好的质量控制和优化，提高消费者满意度并延长产品保质期。
