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Journal articles on the topic 'Staling'

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Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2022

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1

Zhang, Dong Jing, Yan Xing Zhao, Wei Yang, Yao Xu, and Zheng Zhao. "Characterization for Staling of Chinese Rolls." Advanced Materials Research 798-799 (September 2013): 1049–52. http://dx.doi.org/10.4028/www.scientific.net/amr.798-799.1049.

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Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C. A decrease in sensory quality and acceptability of the Chinese rolls was observed with storage. Most of the staling parameters show good correlation. Texture showed the best overall correlation with all other staling parameters.

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2

Filipčev, Bojana, Marija Bodroža-Solarov, Mladenka Pestorić, and Olivera Šimurina. "Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain." Food Science and Technology International 23, no. 3 (December 5, 2016): 235–44. http://dx.doi.org/10.1177/1082013216683133.

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The objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popped amaranth, including their scalded and non-scalded variants. Native amaranth flour (both scalded and non-scalded) gave loaves with the highest volume and contributed to significantly softer crumb but not in comparison to the control bread. Crumb resilience did not show significant differences among the breads but there were differences in the crumb stress relaxation parameters which indicated certain influence on the crumb viscoelastic properties. During storage, all samples developed firmer and less elastic crumbs. Drying loss and staling degree significantly increased with increased storage time. The staling rate was the highest in the bread with non-scalded amaranth flours (native and flour from popped amaranth). The changes in the crumb textural and elastic properties caused by staling turned significant after six days of storage. In general, inclusion of different forms of amaranth flour did not alter the staling of breads and they exerted similar behaviour during storage.

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3

Fadda, C., A. M. Sanguinetti, A. Del Caro, C. Collar, and A. Piga. "Bread Staling: Updating the View." Comprehensive Reviews in Food Science and Food Safety 13, no. 4 (June 21, 2014): 473–92. http://dx.doi.org/10.1111/1541-4337.12064.

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4

Choi, Young Jin. "Analytical Methodology for Bread Staling." Journal of the Korean Society for Applied Biological Chemistry 53, no. 4 (August 2010): 389–400. http://dx.doi.org/10.3839/jksabc.2010.061.

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5

LYNCH, PATRICIA A., and C. W. SEO. "Ethylene Production in Staling Beer." Journal of Food Science 52, no. 5 (September 1987): 1270–72. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14060.x.

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6

Liu, Ming, and Tao Feng. "The Effect of Mesona blumes Gum on the Quality and Staling of Wheat Bread." Advanced Materials Research 962-965 (June 2014): 1258–66. http://dx.doi.org/10.4028/www.scientific.net/amr.962-965.1258.

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As a hydrophilic polysaccharide, MesonaBlumes gum (MBG) -enables to improve the quality and retard the staling of breads. The purpose of this work was to evaluate the effect of MBG on the enhancement of the quality and the staling of wheat breads. The bakery samples were stored in a polyethylene bag for 1, 2, 3, and 4 days at 25oC. Our findings indicated that MBG can improve the parameters such as width/height ratio, specific volume and moisture content of wheat breads. The texture profiles (hardness, cohesiveness, springing, chewiness) were measured through texture profile analysis (TPA). The results of differential scanning calorimetry (DSC) and TPA revealed that MBG can retard bread staling, further prolonging its shelf life. The microstructure of bread was analyzed by the scanning electron microscopy (SEM), illustrating that MBG have the ability to enhance the gelatinization of starch with a dense, uniform and small size pore texture.

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7

Gray, J. A., and J. N. Bemiller. "Bread Staling: Molecular Basis and Control." Comprehensive Reviews in Food Science and Food Safety 2, no. 1 (January 2003): 1–21. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00011.x.

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8

Chappell, Craig P., and Edward A. Clark. "STALing B cell responses with CD22." Journal of Clinical Investigation 123, no. 7 (June 3, 2013): 2778–80. http://dx.doi.org/10.1172/jci69670.

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9

Chen, Yi, Theodoros Gavaliatsis, Simon Kuster, Christian Städeli, Peter Fischer, and Erich J. Windhab. "Crust treatments to reduce bread staling." Current Research in Food Science 4 (2021): 182–90. http://dx.doi.org/10.1016/j.crfs.2021.03.004.

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10

Menteş, Ö., E. Bakkalbaşşi, and R. Ercan. "Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread." Food Science and Technology International 14, no. 4 (August 2008): 299–306. http://dx.doi.org/10.1177/1082013208097192.

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Effects of ground flaxseed on bread quality, staling, and in particular on γ-tocopherol and unsaturated fatty acid composition were determined. Ground flaxseed was added in concentrations of 10, 15, 20, and 25% to wheat flour sample. Results showed that the use of ground flaxseed at a 10% level markedly increased loaf volume, specific loaf volume, Dallman degree and retarded bread staling. Oil and γ-tocopherol content and proportion of linolenic acid in fatty acid composition went up as the ratio of flaxseed flour in bread formulation was increased. Oil, γ-tocopherol content, and proportion of linolenic acid in fatty acid varied in the range of 1.48—8.20%, 0.2—0.24 g/kg sample oil, and 50.25—55.55%, respectively in breads enriched with flaxseed flour. During bread staling, the change in peroxide values, γ-tocopherol content, and fatty acid distribution were not significant. Bread samples were tested for crust color appearance, crumb color, shape-symmetry, external appearance, mouth feel, and taste-aroma. The general acceptability was good at the level of 15% flaxseed flour addition and other substitute levels were found satisfactory.

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11

Alpers, Thekla, Roland Kerpes, Mariana Frioli, Arndt Nobis, Ka Ian Hoi, Axel Bach, Mario Jekle, and Thomas Becker. "Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste." Foods 10, no. 1 (January 2, 2021): 76. http://dx.doi.org/10.3390/foods10010076.

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The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves.

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12

Ferreira, Inês M., Daniel O. Carvalho, Marco Gomes da Silva, and Luís Ferreira Guido. "Gas-Diffusion Microextraction (GDME) Combined with Derivatization for Assessing Beer Staling Aldehydes: Validation and Application." Foods 10, no. 8 (July 22, 2021): 1704. http://dx.doi.org/10.3390/foods10081704.

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In this work, a gas-diffusion microextraction (GDME) methodology was optimized and validated for the analysis of selected staling aldehydes (furfural (FURF), 2-methylpropanal (2-MP), 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and acetaldehyde (ACET)) during natural and forced aging of beer. The methodology was optimized considering time, temperature of extraction, and derivatizing agent. Using 4-hydrazinobenzoic acid (HBA) as a derivatizing agent, the performance of the method was evaluated by assessing several parameters such as detection limits (ranging from 1.2 to 1857.7 µg/L for 2-MB and ACET, respectively), quantification limits (ranging from 3.9 to 6192.4 µg/L for 2-MB and ACET, respectively), recoveries (higher than 96%), intraday and interday precisions (lower than 3.4 and 9.2%, respectively), and linearity (r2 ≥ 0.995). During beer aging, higher content of Strecker aldehydes and FURF were found, while no significant variations in ACET levels were observed. In general, the aldehydes content assessed for beers stored at 37 ± 1 °C for 7 and 14 days mimics that observed for beers stored at 20 ± 2 °C for 3 and 6 months, respectively. Lower temperatures of storage (4 ± 1 °C) delayed the development of staling aldehydes. Based on PCA analysis, the content of staling aldehydes and beer color were responsible for 91.39% of the variance among the analyzed samples, and it was demonstrated that these are key parameters to discriminate fresh from aged beers. The results herein presented showed that the proposed analytic methodology is a valuable strategy for the characterization and quantification of important staling aldehydes in beer with a potential application in the quality control of beer during storage.

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13

Rathnayake, H. A., S. B. Navaratne, and C. M. Navaratne. "Porous Crumb Structure of Leavened Baked Products." International Journal of Food Science 2018 (August 5, 2018): 1–15. http://dx.doi.org/10.1155/2018/8187318.

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Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard staling. Development of the porous crumb structure mainly depends on dough ingredients and processing conditions. Hence, certain modifications for those factors (incorporating food hydrocolloids, emulsifiers, improvers, etc.) have been conducted by cereal sciences for obtaining well-developed porous crumb structure and retard staling. Several image analysis methods are available for analyzing microstructural features of porous crumb structure, which can directly affect the mechanical and sensorial properties of the final product. A product with a well-developed porous crumb structure may contain the property of higher gas retention capacity which results in a product with increased volume and reduced crumb hardness with appealing sensorial properties.

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14

Sahari, M. A., R. Mohammadi, and Z. Hamidi Esfehani. "Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums." International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/813286.

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Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies revealed that addition of 5% salep gum (w/w flour basis) reduced the bread crumb firmness and delayed the staling process of the Taftoon bread. X-ray diffraction study also confirmed this result.

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15

Jødal, Anne-Sophie Schou, Tomasz Pawel Czaja, Frans W. J. van den Berg, Birthe Møller Jespersen, and Kim Lambertsen Larsen. "The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties." Molecules 26, no. 8 (April 13, 2021): 2242. http://dx.doi.org/10.3390/molecules26082242.

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Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.

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16

Bryantsev, Mikhail V. "Stalin as Imagined by the Population of Soviet Russia in 1920s." Herald of an archivist, no. 3 (2018): 833–43. http://dx.doi.org/10.28995/2073-0101-2018-3-833-843.

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Lenin's illness exacerbated struggles for succession among the ruling elite of Soviet and party leadership. While Trotsky's superiority seemed absolute, Stalin was coming to prominence. Using mechanisms of party influence, Stalin managed to force his opponents to the background and thus by 1926 took the place of the first party leader, to whom the population (mostly party comrades) increasingly turned. However, among the non-party masses there also rose voices of approval for Stalin's policy. It became obvious that he was to be established as Lenin’s sole successor. The task was facilitated by readiness of the population (primarily, peasants) to personify new power. However, analysis of ‘information’ materials, especially those preserved in provincial archives (of Bryansk, Gomel, Kaluga, Orel, and Smolensk) shows an ambiguity in perception of new leader by the population. Left in information vacuum and having little trust in official press, the population put credit in hearsay. Rumors that reached population (party members, before all) were unclear and incomprehensible. Many reprehended demands to harden attitude towards opposition, and even more, methods of combating it. Domestic and foreign policies, which increasingly became associated with Stalin’s name, were also found dissatisfactory. Even 1929 (Stalin’s 50th anniversary) with all praises sung and lip service paid, did not convince the population that Stalin was a worthy heir to Lenin. Any comparison was not in the former’s favor. However, when the collectivization began, Stalin’s figure became odious. The population was repelled by its methods and was not to be reassured by Stalin’s official speeches published in press. Resentment reached such a pitch that rumors sprang up about disagreements among Stalin's comrades-in-arms and even about his death, eagerly awaited by many. Stalin failed to convince even his fellow party members that his claims to the role of party theorist were justified.

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17

Ribotta, Pablo D., and Alain Le Bail. "Thermo-physical assessment of bread during staling." LWT - Food Science and Technology 40, no. 5 (June 2007): 879–84. http://dx.doi.org/10.1016/j.lwt.2006.03.023.

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18

Alviola, J. N., R. D. Waniska, and L. W. Rooney. "Role of Gluten in Flour Tortilla Staling." Cereal Chemistry Journal 85, no. 3 (May 2008): 295–300. http://dx.doi.org/10.1094/cchem-85-3-0295.

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19

Sehn, Georgia Ane Raquel, and Caroline Joy Steel. "Staling kinetics of whole wheat pan bread." Journal of Food Science and Technology 57, no. 2 (October 16, 2019): 557–63. http://dx.doi.org/10.1007/s13197-019-04087-9.

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20

Shaikh, Irshad M., Shalini K. Ghodke, and Laxmi Ananthanarayan. "Staling of chapatti (Indian unleavened flat bread)." Food Chemistry 101, no. 1 (January 2007): 113–19. http://dx.doi.org/10.1016/j.foodchem.2006.01.015.

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21

Al-Mahsaneh, Majdi, Mohannad Aljarrah, Taha Rababah, and Muhammad Alu’datt. "Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/8252570.

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Textural deterioration of pita bread, PB, due to staling is an important quality parameter during storage. Loss of freshness due to PB staling results in significant quality and economic loss. PB staling was studied using both MR-FTIR spectroscopy and textural profile including time to rupture and tensile and compressive forces. The study was conducted at room temperature (23°C) and freezing temperature (−18°C) over 96 h of storage time after baking. Some physical properties of PB such as loaf weight, dimensions, water activity, and density were measured. MR-FTIR measurement spectra in the wavelength 900–1150 cm−1 corresponding to the “saccharides” regions and the range 3000–3600 cm−1 corresponding to O-H bond stretching vibration were able to clearly detect the PB deterioration at different storage times as shown by statistical significance test. Mechanical measurements of tearing force, time to rupture, and 25% compression force were also found to be good indicators of PB quality deterioration. Time to rupture, however, was found to be the best PB deterioration indicator. In addition, PB stored at room temperature showed a significant deterioration (toughening) compared to that stored at freezing temperature which showed little or nonsignificant deterioration during storage. High negative correlation, r = -0.97, was observed between the 25% compression force and the wavenumber 960 cm−1 at room temperature.

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22

Zhu, Fan. "Staling of Chinese steamed bread: Quantification and control." Trends in Food Science & Technology 55 (September 2016): 118–27. http://dx.doi.org/10.1016/j.tifs.2016.07.009.

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23

Kaneda, Hirotaka, Yukinobu Kano, Minoru Kamimura, Shunro Kawaskishi, and Toshihiko Osawa. "A STUDY OF BEER STALING USING CHEMILUNINESCENCE ANALYSIS." Journal of the Institute of Brewing 97, no. 2 (March 4, 1991): 105–9. http://dx.doi.org/10.1002/j.2050-0416.1991.tb01058.x.

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24

Rasmussen, Peter Have, and Ase Hansen. "Staling of Wheat Bread Stored in Modified Atmosphere." LWT - Food Science and Technology 34, no. 7 (November 2001): 487–91. http://dx.doi.org/10.1006/fstl.2001.0793.

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25

Kane, Alison M., Ruthann B. Swanson, Brenda G. Lyon, and Elizabeth M. Savage. "Reformulated oatmeal and chocolate chip cookies: staling effects." Nutrition & Food Science 41, no. 2 (March 29, 2011): 104–16. http://dx.doi.org/10.1108/00346651111117373.

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26

Giovanelli, Gabriella, Claudio Peri, and Valeria Borri. "Effects of Baking Temperature on Crumb-Staling Kinetics." Cereal Chemistry Journal 74, no. 6 (November 1997): 710–14. http://dx.doi.org/10.1094/cchem.1997.74.6.710.

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27

Baik, Moo-Yeol, and Pavinee Chinachoti. "Moisture Redistribution and Phase Transitions During Bread Staling." Cereal Chemistry Journal 77, no. 4 (July 2000): 484–88. http://dx.doi.org/10.1094/cchem.2000.77.4.484.

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28

Shrivastava, A. K., S. Solomon, A. K. Srivastava, S. P. Shukla, A. Sawnani, R. Darash, C. Prajapati, et al. "Influence of progressive staling on germination of sugarcane." Sugar Tech 10, no. 2 (June 2008): 137–42. http://dx.doi.org/10.1007/s12355-008-0024-y.

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29

Curti, Elena, Eleonora Carini, and Elena Vittadini. "Staling and water dynamics in high-gluten bread." European Food Research and Technology 243, no. 7 (December 21, 2016): 1173–82. http://dx.doi.org/10.1007/s00217-016-2832-8.

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30

Gómez, Manuel, Bonastre Oliete, Valentín Pando, Felicidad Ronda, and Pedro A. Caballero. "Effect of fermentation conditions on bread staling kinetics." European Food Research and Technology 226, no. 6 (June 6, 2007): 1379–87. http://dx.doi.org/10.1007/s00217-007-0668-y.

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31

Kerch, Garry, Janis Zicans, and Remo Merijs Meri. "The effect of chitosan oligosaccharides on bread staling." Journal of Cereal Science 52, no. 3 (November 2010): 491–95. http://dx.doi.org/10.1016/j.jcs.2010.08.007.

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32

Ronda, Felicidad, and Yrjö H. Roos. "Staling of fresh and frozen gluten-free bread." Journal of Cereal Science 53, no. 3 (May 2011): 340–46. http://dx.doi.org/10.1016/j.jcs.2011.02.004.

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33

LIMANOND, B., M. E. CASTELL-PEREZ, and R. G. MOREIRA. "QUANTIFYING TEXTURE CHANGES IN CORN TORTILLAS DUE TO STALING." Journal of Texture Studies 33, no. 1 (May 2002): 35–44. http://dx.doi.org/10.1111/j.1745-4603.2002.tb01333.x.

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34

Saison, Daan, David P. De Schutter, Wim Overlaet-Michiels, Filip Delvaux, and Freddy R. Delvaux. "Effect of Fermentation Conditions on Staling Indicators in Beer." Journal of the American Society of Brewing Chemists 67, no. 4 (September 2009): 222–28. http://dx.doi.org/10.1094/asbcj-2009-0720-02.

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35

Cauvain, S. P. "Improving the control of staling in frozen bakery products." Trends in Food Science & Technology 9, no. 2 (February 1998): 56–61. http://dx.doi.org/10.1016/s0924-2244(98)00003-x.

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36

SHAIKH, IRSHAD M., SHALINI K. GHODKE, and LAXMI ANANTHANARAYAN. "INHIBITION OF STALING IN CHAPATI (INDIAN UNLEAVENED FLAT BREAD)." Journal of Food Processing and Preservation 32, no. 3 (June 2008): 378–403. http://dx.doi.org/10.1111/j.1745-4549.2008.00185.x.

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37

Hibi, Yoshiko. "Effect of Retrograded Waxy Corn Starch on Bread Staling." Starch - Stärke 53, no. 5 (May 2001): 227–34. http://dx.doi.org/10.1002/1521-379x(200105)53:5<227::aid-star227>3.0.co;2-v.

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38

Sidhu, Jiwan S., P. G. Caceres, and Montaha Behbehani. "Measurement of Starch Properties During Staling of Arabic Bread." Starch - Stärke 49, no. 5 (1997): 180–86. http://dx.doi.org/10.1002/star.19970490503.

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39

Kaneda, Hirotaka, Masachika Takashio, Teruo Tamaki, and Tosko Osawa. "INFLUENCE OF pH ON FLAVOUR STALING DURING BEER STORAGE." Journal of the Institute of Brewing 103, no. 1 (January 2, 1997): 21–23. http://dx.doi.org/10.1002/j.2050-0416.1997.tb00932.x.

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40

Ribotta, Pablo D., Silvia Cuffini, Alberto E. Le�n, and Mar�a C. A��n. "The staling of bread: an X-ray diffraction study." European Food Research and Technology 218, no. 3 (February 1, 2004): 219–23. http://dx.doi.org/10.1007/s00217-003-0835-8.

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41

Le-Bail, Alain, Soumya Agrane, and Delphine Queveau. "Impact of the Baking Duration on Bread Staling Kinetics." Food and Bioprocess Technology 5, no. 6 (July 5, 2011): 2323–30. http://dx.doi.org/10.1007/s11947-011-0634-3.

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42

Rojas, J. A., C. M. Rosell, and C. Benedito de Barber. "Role of maltodextrins in the staling of starch gels." European Food Research and Technology 212, no. 3 (February 16, 2001): 364–68. http://dx.doi.org/10.1007/s002170000218.

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43

Gerrard, J. A., D. Every, K. H. Sutton, and M. J. Gilpin. "The Role of Maltodextrins in the Staling of Bread." Journal of Cereal Science 26, no. 2 (September 1997): 201–9. http://dx.doi.org/10.1006/jcrs.1997.0121.

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44

Ahmed, Imen Bel Hadj, Ahmed Hannachi, and Claudia Monika Haros. "Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling." Foods 9, no. 4 (April 7, 2020): 446. http://dx.doi.org/10.3390/foods9040446.

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The objectives of the present investigation are to study the interaction and optimize the blend composition of flour of grinded Chia seeds, combined to Soy lecithin, a bread making improver, in a way to enhance the nutritional/functional value of bread without impairing its technological quality and to delay its staling rate. Nine formulations were prepared following a Central Composite Design. Technological attributes were evaluated both for fresh and stored bread. In the Response Surface Methodology (RSM) a desirability function identified the optimum doses of chia and lecithin incorporation to obtain the highest specific volume and the lowest crumb firmness. Compared to the control, samples with chia and lecithin significantly increased the nutritional value of bread. An innovative and interesting synergy was found in lecithin/chia combination to enhance the specific volume, to reduce the initial crumb firmness and to delay bread staling by retarding crumb firmness and reducing its water loss during storage. Using the RSM, the optimum blend containing (4.04%-Chia/1%-Lecithin) showed fresh bread with maximum specific volume and minimum crumb firmness. Whereas, bread combining the optimum blend (3.43%-Chia/1%-Lecithin) and stored for two days at room temperature showed the minimum crumb firmness.

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Tian, Y. Q., Y. Li, Z. Y. Jin, X. M. Xu, J. P. Wang, A. Q. Jiao, B. Yu, and T. Talba. "β-Cyclodextrin (β-CD): A new approach in bread staling." Thermochimica Acta 489, no. 1-2 (May 2009): 22–26. http://dx.doi.org/10.1016/j.tca.2009.01.025.

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Curti, Elena, Salvatore Bubici, Eleonora Carini, Simona Baroni, and Elena Vittadini. "Water molecular dynamics during bread staling by Nuclear Magnetic Resonance." LWT - Food Science and Technology 44, no. 4 (May 2011): 854–59. http://dx.doi.org/10.1016/j.lwt.2010.11.021.

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CHIN, N. L., R. ABDULLAH, and Y. A. YUSOF. "GLAZING EFFECTS ON BREAD CRUST AND CRUMB STALING DURING STORAGE." Journal of Texture Studies 42, no. 6 (June 27, 2011): 459–67. http://dx.doi.org/10.1111/j.1745-4603.2011.00307.x.

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Morgan, Keith R., Lower Hutt, Juliett Gerrard, Dale Every, Marcela Ross, and Margy Gilpin. "Staling in Starch Breads: The Effect of Antistaling α-Amylase." Starch - Stärke 49, no. 2 (1997): 54–59. http://dx.doi.org/10.1002/star.19970490204.

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Aguirre, Juan Francisco, Carlos Alberto Osella, Carlos Roberto Carrara, Hugo Diego Sánchez, and María del Pilar Buera. "Effect of storage temperature on starch retrogradation of bread staling." Starch - Stärke 63, no. 9 (May 30, 2011): 587–93. http://dx.doi.org/10.1002/star.201100023.

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Sasaki, Tomoko, Kaoru Kohyama, Kanae Miyashita, and Tomoya Okunishi. "Effects of Rice Flour Blends on Bread Texture and Staling." Cereal Chemistry Journal 91, no. 2 (March 2014): 146–51. http://dx.doi.org/10.1094/cchem-08-13-0150-r.

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