TY - JOUR T1 - The impact of baking time and bread storage temperature on bread crumb properties. AU - Bosmans,Geertrui M, AU - Lagrain,Bert, AU - Fierens,Ellen, AU - Delcour,Jan A, Y1 - 2013/06/15/ PY - 2013/04/12/received PY - 2013/06/05/revised PY - 2013/06/06/accepted PY - 2013/9/3/entrez PY - 2013/9/3/pubmed PY - 2014/3/29/medline KW - Amylopectin retrogradation KW - Baking time KW - Bread firming KW - CPMG KW - Carr–Purcell–Meiboom–Gill KW - DM KW - DSC KW - FID KW - FW KW - Gluten hydration KW - LR (1)H NMR KW - Low resolution proton nuclear magnetic resonance KW - MC KW - Proton mobility KW - Storage temperature KW - T(2) KW - Water diffusion KW - arbitrary units KW - au KW - differential scanning calorimetry KW - dry matter KW - free induction decay KW - freezable water KW - low resolution proton nuclear magnetic resonance KW - melting enthalpy of ice KW - melting enthalpy of ice in the sample KW - melting enthalpy of retrograded amylopectin KW - moisture content KW - spin–spin relaxation time KW - ΔH(AP) KW - ΔH(ice) KW - ΔH(melting) SP - 3301 EP - 8 JF - Food chemistry JO - Food Chem VL - 141 IS - 4 N2 - Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23993485/The_impact_of_baking_time_and_bread_storage_temperature_on_bread_crumb_properties_ DB - PRIME DP - Unbound Medicine ER -