דו״ח מאומת

Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five popular brands of bread (DaliGarden, Mankattan, MianLunSi, TOLY, and ZhengMao) in China during storage at room temperature were determined, and the mechanism of increased hardness was revealed by the results in terms of Fourier transform infrared spectroscopy (FTIR), disulfide bonds,…

PMID: 39682993

Potato starch noodles (PSN), a characteristic gluten-free Asian food, are essentially high-concentration starch gels (about 35% starch) formed through gelatinization and retrogradation. This study systematically investigates freezing temperature effects, particularly across the glass transition temperature, on PSN texture and microstructure. We found that fresh PSN have a freezing point of -1 °C, supercooling temperature of -4.5 °C, and a T_g' value of -3.1 °C. Freezing significantly reduced the adhesiveness of PSN and increased the hardness. During the 48 h freezing process, noodles frozen at -3 °C, the closest to T_g', exhibited the highest hardness (14,065.77 g), springiness (0.98), cohesiveness (0.93), chewiness (11,971.06), and resilience (0.84), and the least adhesiveness. PSN frozen within the range near T_g' (-3 °C) showed superior texture, continuous solid cross-section, and dense surface, attributed to the reverse transformation of starch, high mobility of starch chains, and smaller ice crystals. PSN frozen at -3 °C for 24 h displayed the most compact and desirable texture compared to the other samples. These findings deepen the understanding of the role of glass transition temperature in the texture formation of starch gel during freezing and provide valuable insights for optimizing the frozen processing of starch gel-based food.…

PMID: 40868770

Potato starch noodles (PSN), a characteristic gluten-free Asian food, are essentially high-concentration starch gels (about 35% starch) formed through gelatinization and retrogradation. This study systematically investigates freezing temperature effects, particularly across the glass transition temperature, on PSN texture and microstructure. We found that fresh PSN have a freezing point of -1 °C, supercooling temperature of -4.5 °C, and a T_g' value of -3.1 °C. Freezing significantly reduced the adhesiveness of PSN and increased the hardness. During the 48 h freezing process, noodles frozen at -3 °C, the closest to T_g', exhibited the highest hardness (14,065.77 g), springiness (0.98), cohesiveness (0.93), chewiness (11,971.06), and resilience (0.84), and the least adhesiveness. PSN frozen within the range near T_g' (-3 °C) showed superior texture, continuous solid cross-section, and dense surface, attributed to the reverse transformation of starch, high mobility of starch chains, and smaller ice crystals. PSN frozen at -3 °C for 24 h displayed the most compact and desirable texture compared to the other samples. These findings deepen the understanding of the role of glass transition temperature in the texture formation of starch gel during freezing and provide valuable insights for optimizing the frozen processing of starch gel-based food.…

PMID: 40868770

This study investigated the effects of incubation temperatures (25 °C, 4 °C, and -10 °C for 48 h) on the physicochemical properties and starch digestibility profiles of autoclaved mung bean starch. The most effective condition (-10 °C) was applied for glass noodle production. The noodles were processed under varying freezing times (19-53 h) and cold incubation (0-9.3 h), following a central composite design (CCD) and analyzed using response surface methodology (RSM). Incubation at -10 °C promoted a C to B-type crystallinity shift, yielding the highest resistant starch (RS) (15.85 %). Freezing time had a stronger influence than cold incubation on RS enhancement in a real food matrix, with optimal RS obtained after 19-25 h of freezing and less than 5 h of cold incubation. Integrating structural analysis and process optimization provided a practical pathway to develop RS-enriched, low-glycemic mung bean glass noodles for health-conscious consumers.…

PMID: 41112185

Potato starch noodles (PSN), a characteristic gluten-free Asian food, are essentially high-concentration starch gels (about 35% starch) formed through gelatinization and retrogradation. This study systematically investigates freezing temperature effects, particularly across the glass transition temperature, on PSN texture and microstructure. We found that fresh PSN have a freezing point of -1 °C, supercooling temperature of -4.5 °C, and a T_g' value of -3.1 °C. Freezing significantly reduced the adhesiveness of PSN and increased the hardness. During the 48 h freezing process, noodles frozen at -3 °C, the closest to T_g', exhibited the highest hardness (14,065.77 g), springiness (0.98), cohesiveness (0.93), chewiness (11,971.06), and resilience (0.84), and the least adhesiveness. PSN frozen within the range near T_g' (-3 °C) showed superior texture, continuous solid cross-section, and dense surface, attributed to the reverse transformation of starch, high mobility of starch chains, and smaller ice crystals. PSN frozen at -3 °C for 24 h displayed the most compact and desirable texture compared to the other samples. These findings deepen the understanding of the role of glass transition temperature in the texture formation of starch gel during freezing and provide valuable insights for optimizing the frozen processing of starch gel-based food.…

PMID: 40868770

Starch (native and modified) is a major polymer in baked goods, affecting dough rheology, crumb structure, and shelf life. This review covers recent advances in starch functionalization for baking, including chemical, physical, and enzymatic modifications. It further examines how other polysaccharides (e.g., gums and fibres) modulate starch-based systems, and finally addresses strategies to reduce fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) in bakery products. Emphasis is placed on novel technologies, trade-offs (prebiotic fiber vs. FODMAPs), and gaps needing future research.…

PMID: 42197265