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Bread staling: Part III.—measurement of the re‐distribution of moisture in bread by gravimetry
Author(s) -
Breaden P. W.,
Willhofr E. M. A.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740221211
Subject(s) - moisture , gravimetry , gluten , starch , food science , materials science , volume (thermodynamics) , chemistry , composite material , thermodynamics , geology , physics , geotechnical engineering , reservoir modeling
By converting a standard laboratory balance to one capable of measuring mutt changes in moment it was possible to record continually the progress of migration of moisture between the gluten and starch components in a model system simulating baked dough. The technique was demonstrated to be useful in assessing whether an anti‐staling agent exerted its effect on the protein fraction by slowing down the release of moisture from the protein during ageing. Results are presented showing that during staling, crumb undergoes a small contraction in volume (ca. 1.7% in 4 days at 25°C) under conditions of constant moisture, consistent with a re‐distribution of moisture from the continuous gluten phase to the starch.