Bread staling: Effect of gluten on physico-chemical properties and molecular mobility |
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| Authors: | Elena Curti Eleonora Carini Giovanni Tribuzio Elena Vittadini |
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| Affiliation: | 1. Siteia.Parma Interdepartmental Centre, Department of Industrial Engineering, University of Parma, Parco Area delle Scienze, 181/A, 43124 Parma, Italy;2. Department of Food Science, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy;3. Barilla G. e R. Fratelli S.p.A, Via Mantova 166, 43122 Parma, Italy |
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| Abstract: | Three gluten enriched breads were produced (5% and 15% gluten samples where water was adjusted with farinograph determination, and a 15% sample with the same water amount of the control). The effect of gluten on bread staling (7 days) was evaluated, focussing on texture, amylopectin retrogradation, water status and 1H molecular mobility. |
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| Keywords: | Bread staling Proton mobility Low-resolution proton nuclear magnetic resonance Water status Gluten |
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