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A fresh perspective on staling: The significance of starch recrystallization on the firming of bread
- Hallberg, L.M., Chinachoti, P.
- Journal of food science 2002 v.67 no.3 pp. 1092-1096
- water content, breads, ready-to-eat foods, food storage, shelf life, firmness, freshness, breadmaking, amylopectin, retrogradation, crystals, water activity, enthalpy, deformation, melting point
- Storage stability of standard white bread (SWB) and Meal, Ready-to-Eat (MRE) breads were studied in terms of texture firming, amylopectin recrystallization, and water relations. SWB showed a more rapid increase in firmness during storage mainly due to the loss of moisture to the crust and surrounding environment. The MRE, a long shelf-life military bread, firmed much slower due to the moisture loss inhibition (hermetic pouch) and plasticization (by formulation). This work confirmed previous findings that in some cases, firming of a bread can be strongly influenced by factors other than amylopectin crystallization. This is possible through controlling changes in the amorphous domains earlier described from thermomechanical studies.