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. The addition of gluten at higher levels (15%) resulted in breads, that retained higher softness, springiness and cohesiveness upon storage. Crumb moisture content was not affected by gluten but at a macromolecular level (DSC) 15% samples showed higher frozen water content. NMR measurements showed a significant effect of gluten on proton T2 relaxation time distributions, revealing a larger presence of protons strongly interacting with water and a more pronounced proton exchange with increasing storage time. The results suggested that, in the presence of gluten, a larger amount of water might be available to plasticize the crumb structure, resulting in a softer product. © 2014.
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility / Curti E.; Carini E.; Tribuzio G.; Vittadini E.. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 59(2014), pp. 418-425. [10.1016/j.lwt.2014.04.057]
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