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Physical and molecular changes during the storage of gluten-free rice and oat bread.
J Agric Food Chem. 2014 Jun 18; 62(24):5682-9.JA

Abstract

Gluten-free bread crumb generally firms more rapidly than regular wheat bread crumb. We here combined differential scanning calorimetry (DSC), texture analysis, and time-domain proton nuclear magnetic resonance (TD (1)H NMR) to investigate the mechanisms underlying firming of gluten-free rice and oat bread. The molecular mobility of water and biopolymers in flour/water model systems and changes thereof after heating and subsequent cooling to room temperature were investigated as a basis for underpinning the interpretation of TD (1)H NMR profiles of fresh crumb. The proton distributions of wheat and rice flour/water model systems were comparable, while that of oat flour/water samples showed less resolved peaks and an additional population at higher T2 relaxation times representing lipid protons. No significant crumb moisture loss during storage was observed for the gluten-free bread loaves. Crumb firming was mainly caused by amylopectin retrogradation and water redistribution within bread crumb. DSC, texture, and TD (1)H NMR data correlated well and showed that starch retrogradation and crumb firming are much more pronounced in rice flour bread than in oat flour bread.

Authors+Show Affiliations

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.No affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

24863875

Citation

Hager, Anna-Sophie, et al. "Physical and Molecular Changes During the Storage of Gluten-free Rice and Oat Bread." Journal of Agricultural and Food Chemistry, vol. 62, no. 24, 2014, pp. 5682-9.
Hager AS, Bosmans GM, Delcour JA. Physical and molecular changes during the storage of gluten-free rice and oat bread. J Agric Food Chem. 2014;62(24):5682-9.
Hager, A. S., Bosmans, G. M., & Delcour, J. A. (2014). Physical and molecular changes during the storage of gluten-free rice and oat bread. Journal of Agricultural and Food Chemistry, 62(24), 5682-9. https://doi.org/10.1021/jf502036x
Hager AS, Bosmans GM, Delcour JA. Physical and Molecular Changes During the Storage of Gluten-free Rice and Oat Bread. J Agric Food Chem. 2014 Jun 18;62(24):5682-9. PubMed PMID: 24863875.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physical and molecular changes during the storage of gluten-free rice and oat bread. AU - Hager,Anna-Sophie, AU - Bosmans,Geertrui M, AU - Delcour,Jan A, Y1 - 2014/06/02/ PY - 2014/5/28/entrez PY - 2014/5/28/pubmed PY - 2015/4/14/medline SP - 5682 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 24 N2 - Gluten-free bread crumb generally firms more rapidly than regular wheat bread crumb. We here combined differential scanning calorimetry (DSC), texture analysis, and time-domain proton nuclear magnetic resonance (TD (1)H NMR) to investigate the mechanisms underlying firming of gluten-free rice and oat bread. The molecular mobility of water and biopolymers in flour/water model systems and changes thereof after heating and subsequent cooling to room temperature were investigated as a basis for underpinning the interpretation of TD (1)H NMR profiles of fresh crumb. The proton distributions of wheat and rice flour/water model systems were comparable, while that of oat flour/water samples showed less resolved peaks and an additional population at higher T2 relaxation times representing lipid protons. No significant crumb moisture loss during storage was observed for the gluten-free bread loaves. Crumb firming was mainly caused by amylopectin retrogradation and water redistribution within bread crumb. DSC, texture, and TD (1)H NMR data correlated well and showed that starch retrogradation and crumb firming are much more pronounced in rice flour bread than in oat flour bread. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24863875/Physical_and_molecular_changes_during_the_storage_of_gluten_free_rice_and_oat_bread_ DB - PRIME DP - Unbound Medicine ER -