13 research outputs found
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
The aim of this study was to understand the action of different additives on the crust properties using a
layer crust as a model. Moisture content, water vapor barrier properties, water sorption isotherms and
mechanical properties were evaluated. Crust model showed multilayer internal structure. Glycerol
(10% and 20%) and HPMC-10% increased moisture content, whereas linolenic acid and beeswax,
glycerol-1%, HPMC-0.5% and citric acid significantly decreased it. Water vapor permeability (WVP)
decreased with lipids and citric acid, due to their hydrophobic nature and crosslinking action, respectively.
Hydrophobic additives lowered the WVP of the crust and provided water barrier properties and
brittle texture. Crust mechanical properties were greatly correlated with water present as well as with
composition of crust layer. Barrier properties of the crust layer were greatly dependent on the
hydrophilicity or hydrophobicity of the additives, which determined the internal interactions between
starch and proteins and the microstructure and mechanical properties.The authors acknowledge the financial support of Spanish Scientific Research Council (CSIC), the Spanish Ministry of Economy and Sustainability (Project AGL2011-23802), and the Generalitat Valenciana (Project Prometeo 2012/064). R. Altamirano-Fortoul would like to thank her PhD Grant to CSIC.Altamirano Fortoul, RDC.; Hernández Muñoz, PA.; Hernando Hernando, MI.; Molina Rosell, MC. (2015). Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives. Journal of Food Engineering. 163:25-31. https://doi.org/10.1016/j.jfoodeng.2015.04.019S253116
Influence of amyloglucosidase in bread crust properties
Enzymes are used in baking as a useful tool for
improving the processing behavior or properties of baked
products. A number of enzymes have been proposed for
improving specific volume, imparting softness, or extend the
shelf life of breads, but scarce studies have been focused on
bread crust. The aim of this study was to determine the use of
amyloglucosidase for modulating the properties of the bread
crust and increase its crispness. Increasing levels of enzyme
were applied onto the surface of two different partially bake
breads (thin and thick crust bread). Amyloglucosidase treatment
affected significantly (P<0.05) the color of the crust and
decreased the moisture content and water activity of the crusts.
Mechanical properties were modified by amyloglucosidase,
namely increasing levels of enzyme promoted a decrease in
the force (Fm) required for crust rupture and an increase in the
number of fracture events (Nwr) related to crispy products.
Crust microstructure analysis confirmed that enzymatic treatment
caused changes in the bread crust structure, leading to a
disruption of the structure, by removing the starchy layer that
covered the granules and increasing the number of voids,
which agree with the texture fragility.Authors acknowledge the financial support of Spanish Ministry of Economy and Sustainability (Project AGL2011-23802), the European Regional Development Fund (FEDER), Generalitat Valenciana (Project Prometeo 2012/064) and the Consejo Superior de Investigaciones Cientificas (CSIC). R. Altamirano-Fortoul would like to thank her grant to CSIC. The authors also thank Forns Valencians S. A. (Spain) for supplying commercial frozen partially baked breads.Altamirano Fortoul, RDC.; Hernando Hernando, MI.; Molina Rosell, MC. (2014). Influence of amyloglucosidase in bread crust properties. Food and Bioprocess Technology. 7(4):1037-1046. https://doi.org/10.1007/s11947-013-1084-xS1037104674Altamirano-Fortoul R, Hernando I & Rosell CM (2013) Texture of bread crust: puncturing settings effect and its relationship to microstructure. Journal of Texture Studies. doi: 10.1111/j.1745-4603.2012.00368.x .Altamirano-Fortoul, R., Le Bail, A., Chevallier, S., & Rosell, C. 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