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Solid-State 13C CP/MAS NMR studies on aging of starch in white bread.
J Agric Food Chem. 2003 Feb 26; 51(5):1242-8.JA

Abstract

The effects of storage methods and glycerol on the aging of breadcrumbs were studied using solid-state (13)C CP/MAS NMR. After baking, a shift in C(1) peaks from triplet (A-type) to singlet (V-type) was observed. Addition of glycerol reduced the carbon peak intensities of fresh and aged breads, which correlated well with the DSC amylopectin "melting" enthalpy (r(2) = 0.91). Upon storage of bread with crust in hermetically sealed containers (when moisture migrated from the crumbs to the crust), the (13)C CP/MAS NMR peak intensity increased more rapidly during aging than when the bread was stored without crust. Although addition of glycerol retarded the starch retrogradation, as observed by (13)C CP/MAS NMR and DSC, it accelerated the firming rate. Therefore, bread firming in this case was controlled not only by starch retrogradation but also by other events (such as local dehydration of the matrix or gluten network stiffening).

Authors+Show Affiliations

Baik MY
Department of Food Science, University of Massachusetts, Amherst 01003, USA.
Dickinson LC
No affiliation info available
Chinachoti P
No affiliation info available

MeSH

BreadCalorimetry, Differential ScanningChemical PhenomenaChemistry, PhysicalFlourMagnetic Resonance SpectroscopyStarchThermodynamicsTime FactorsTriticum

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

12590462

Citation

Baik, Moo-Yeol, et al. "Solid-State 13C CP/MAS NMR Studies On Aging of Starch in White Bread." Journal of Agricultural and Food Chemistry, vol. 51, no. 5, 2003, pp. 1242-8.
Baik MY, Dickinson LC, Chinachoti P. Solid-State 13C CP/MAS NMR studies on aging of starch in white bread. J Agric Food Chem. 2003;51(5):1242-8.
Baik, M. Y., Dickinson, L. C., & Chinachoti, P. (2003). Solid-State 13C CP/MAS NMR studies on aging of starch in white bread. Journal of Agricultural and Food Chemistry, 51(5), 1242-8.
Baik MY, Dickinson LC, Chinachoti P. Solid-State 13C CP/MAS NMR Studies On Aging of Starch in White Bread. J Agric Food Chem. 2003 Feb 26;51(5):1242-8. PubMed PMID: 12590462.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Solid-State 13C CP/MAS NMR studies on aging of starch in white bread. AU - Baik,Moo-Yeol, AU - Dickinson,L Charles, AU - Chinachoti,Pavinee, PY - 2003/2/20/pubmed PY - 2003/4/10/medline PY - 2003/2/20/entrez SP - 1242 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 5 N2 - The effects of storage methods and glycerol on the aging of breadcrumbs were studied using solid-state (13)C CP/MAS NMR. After baking, a shift in C(1) peaks from triplet (A-type) to singlet (V-type) was observed. Addition of glycerol reduced the carbon peak intensities of fresh and aged breads, which correlated well with the DSC amylopectin "melting" enthalpy (r(2) = 0.91). Upon storage of bread with crust in hermetically sealed containers (when moisture migrated from the crumbs to the crust), the (13)C CP/MAS NMR peak intensity increased more rapidly during aging than when the bread was stored without crust. Although addition of glycerol retarded the starch retrogradation, as observed by (13)C CP/MAS NMR and DSC, it accelerated the firming rate. Therefore, bread firming in this case was controlled not only by starch retrogradation but also by other events (such as local dehydration of the matrix or gluten network stiffening). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12590462/Solid_State_13C_CP/MAS_NMR_studies_on_aging_of_starch_in_white_bread_ DB - PRIME DP - Unbound Medicine ER -