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Biopolymer interactions, water dynamics, and bread crumb firming.
J Agric Food Chem. 2013 May 15; 61(19):4646-54.JA

Abstract

To establish the relationship between biopolymer interactions, water dynamics, and crumb texture evolution in time, proton mobilities in starch and gluten model systems and bread were investigated with NMR relaxometry. Amylopectin recrystallization was observed as an increased amount of fast-relaxing protons, while network strengthening and changes in water levels were noted as a reduced mobility and amount, respectively, of slowly relaxing protons. Amylopectin recrystallization strengthened the starch network with concomitant inclusion of water and increased crumb firmness, especially at the beginning of storage. The inclusion of water and the thermodynamic immiscibility of starch and gluten resulted in local gluten dehydration during bread storage. Moisture migration from crumb to crust further reduced the level of plasticizing water of the biopolymer networks and contributed to crumb firmness at longer storage times. Finally, we noted a negative relationship between the mobility of slowly relaxing protons of crumb polymers and crumb firmness.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bosmans GM
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. bosmans@biw.kuleuven.be
Lagrain B
No affiliation info available
Ooms N
No affiliation info available
Fierens E
No affiliation info available
Delcour JA
No affiliation info available

MeSH

AmylopectinBiopolymersBreadCalorimetry, Differential ScanningFood HandlingGlutensMagnetic Resonance SpectroscopyMolecular StructureThermodynamicsWaterX-Ray Diffraction

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23631677

Citation

Bosmans, Geertrui M., et al. "Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming." Journal of Agricultural and Food Chemistry, vol. 61, no. 19, 2013, pp. 4646-54.
Bosmans GM, Lagrain B, Ooms N, et al. Biopolymer interactions, water dynamics, and bread crumb firming. J Agric Food Chem. 2013;61(19):4646-54.
Bosmans, G. M., Lagrain, B., Ooms, N., Fierens, E., & Delcour, J. A. (2013). Biopolymer interactions, water dynamics, and bread crumb firming. Journal of Agricultural and Food Chemistry, 61(19), 4646-54. https://doi.org/10.1021/jf4010466
Bosmans GM, et al. Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming. J Agric Food Chem. 2013 May 15;61(19):4646-54. PubMed PMID: 23631677.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biopolymer interactions, water dynamics, and bread crumb firming. AU - Bosmans,Geertrui M, AU - Lagrain,Bert, AU - Ooms,Nand, AU - Fierens,Ellen, AU - Delcour,Jan A, Y1 - 2013/04/30/ PY - 2013/5/2/entrez PY - 2013/5/2/pubmed PY - 2014/1/22/medline SP - 4646 EP - 54 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 19 N2 - To establish the relationship between biopolymer interactions, water dynamics, and crumb texture evolution in time, proton mobilities in starch and gluten model systems and bread were investigated with NMR relaxometry. Amylopectin recrystallization was observed as an increased amount of fast-relaxing protons, while network strengthening and changes in water levels were noted as a reduced mobility and amount, respectively, of slowly relaxing protons. Amylopectin recrystallization strengthened the starch network with concomitant inclusion of water and increased crumb firmness, especially at the beginning of storage. The inclusion of water and the thermodynamic immiscibility of starch and gluten resulted in local gluten dehydration during bread storage. Moisture migration from crumb to crust further reduced the level of plasticizing water of the biopolymer networks and contributed to crumb firmness at longer storage times. Finally, we noted a negative relationship between the mobility of slowly relaxing protons of crumb polymers and crumb firmness. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23631677/Biopolymer_interactions_water_dynamics_and_bread_crumb_firming_ DB - PRIME DP - Unbound Medicine ER -