Modeling the starch retrogradation kinetic of durum wheat bread
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| Title: | Modeling the starch retrogradation kinetic of durum wheat bread |
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| Authors: | Del Nobile, M.A.1 ma.delnobile@unifg.it, Martoriello, T.2, Mocci, G.3, La Notte, E.1 |
| Source: | Journal of Food Engineering. Sep2003, Vol. 59 Issue 2/3, p123. 6p. |
| Subjects: | Wheat, Bread, Starch |
| Abstract: | A mathematical model able to predict the starch retrogradation kinetic of durum wheat bread and its influence on the crumb firming process is presented. The proposed model consists of two equations: the first is used to predict the evolution during storage of starch crystallinity level, and the second is used to relate the starch crystallinity level to the crumb elastic modulus. To validate the proposed model accelerated tests were conducted conditioning the samples at 5 °C and at two different water activities: 1.0 and 0.877. To monitor both the starch retrogradation kinetic and the crumb firming process during storage, wide-angle X-ray diffraction and compression tests were used respectively. The experimental results were successfully fitted by means of the proposed model. The analysis of the data evidenced that by reducing the water activity from 1.0 to 0.877 the overall starch crystal growth rate increase due to the increase of starch nucleation rate. [Copyright &y& Elsevier] |
| Copyright of Journal of Food Engineering is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 9655835 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Modeling the starch retrogradation kinetic of durum wheat bread – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Del+Nobile%2C+M%2EA%2E%22">Del Nobile, M.A.</searchLink><relatesTo>1</relatesTo><i> ma.delnobile@unifg.it</i><br /><searchLink fieldCode="AR" term="%22Martoriello%2C+T%2E%22">Martoriello, T.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Mocci%2C+G%2E%22">Mocci, G.</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22La+Notte%2C+E%2E%22">La Notte, E.</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Engineering%22">Journal of Food Engineering</searchLink>. Sep2003, Vol. 59 Issue 2/3, p123. 6p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Wheat%22">Wheat</searchLink><br /><searchLink fieldCode="DE" term="%22Bread%22">Bread</searchLink><br /><searchLink fieldCode="DE" term="%22Starch%22">Starch</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: A mathematical model able to predict the starch retrogradation kinetic of durum wheat bread and its influence on the crumb firming process is presented. The proposed model consists of two equations: the first is used to predict the evolution during storage of starch crystallinity level, and the second is used to relate the starch crystallinity level to the crumb elastic modulus. To validate the proposed model accelerated tests were conducted conditioning the samples at 5 °C and at two different water activities: 1.0 and 0.877. To monitor both the starch retrogradation kinetic and the crumb firming process during storage, wide-angle X-ray diffraction and compression tests were used respectively. The experimental results were successfully fitted by means of the proposed model. The analysis of the data evidenced that by reducing the water activity from 1.0 to 0.877 the overall starch crystal growth rate increase due to the increase of starch nucleation rate. [Copyright &y& Elsevier] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Engineering is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/S0260-8774(02)00441-7 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 6 StartPage: 123 Subjects: – SubjectFull: Wheat Type: general – SubjectFull: Bread Type: general – SubjectFull: Starch Type: general Titles: – TitleFull: Modeling the starch retrogradation kinetic of durum wheat bread Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Del Nobile, M.A. – PersonEntity: Name: NameFull: Martoriello, T. – PersonEntity: Name: NameFull: Mocci, G. – PersonEntity: Name: NameFull: La Notte, E. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2003 Type: published Y: 2003 Identifiers: – Type: issn-print Value: 02608774 Numbering: – Type: volume Value: 59 – Type: issue Value: 2/3 Titles: – TitleFull: Journal of Food Engineering Type: main |
| ResultId | 1 |
