Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions

被引：24
|
作者：
Hong, Tingting [2 ]
Wang, Lulu [2 ]
Xu, Yue [2 ]
Jin, Yamei [2 ]
Xu, Dan [2 ]
Wu, Fengfeng [1 ,2 ]
Xu, Xueming [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 400卷
基金：
中国国家自然科学基金;
关键词：
Soluble soybean polysaccharides; Acidic conditions; Bread staling; Water migration; Starch retrogradation; WHEAT-STARCH; QUALITY; CRUMB; CRUST; GUM; MICROSTRUCTURE; DYNAMICS; STORAGE; INULIN; FLOUR;
D O I：
10.1016/j.foodchem.2022.133950
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Effect of soluble soybean polysaccharides (SSPS) and acidic condition on the bread staling of crumb and crust were evaluated in bread characteristics, water migration, starch retrogradation, and flavor. Bread characteristic analysis showed SSPS and acidic conditions significantly improved bread quality during storage, maintaining crumb softness. The staling rate of the synergistic group under SSPS and acidic condition decreased by 49.46% compared to the control group. This retardation was associated with water migration and starch retrogradation. SSPS and acidic conditions restricted the water migration from crumb to crust. A synergy between SSPS and acidification restrained the relative crystallinity and retrogradation enthalpy in bread crumbs and crust during storage. The scores plot and heat map analysis indicated SSPS and acidic condition was facilitated the flavors retention in the crumb and crust after stored 7-days. This study suggested SSPS and acidic conditions might be beneficial for extending bread shelf-life.
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收藏
页数：8
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