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Konjac Polysaccharides Affect the Quality, Cell Structure, and Moisture Balance of Baked Bread
Author(s) -
Liu Dansong,
Qu Ping,
Yan Wenli,
Ni Xuewen,
Corke Harold,
Jiang Fatang
Publication year - 2014
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-11-13-0229-r
Subject(s) - chemistry , amylopectin , polysaccharide , food science , starch , superabsorbent polymer , gluten , thermogravimetric analysis , absorption of water , bound water , moisture , polymer , botany , organic chemistry , amylose , molecule , biology
The effect of addition of konjac glucomannan (KGM) and its derivative konjac superabsorbent polymer (KSAP) on fresh bread quality and its influence on bread staling were investigated. Both KGM and KSAP decreased the hardening rate of the bread crumb and retarded amylopectin retrogradation. Loaf quality of the KGM bread and KSAP bread were therefore improved, because collapse of gas cells during bread processing was prevented. Thermogravimetric analysis (TGA) showed that the presence of KGM and KSAP increased compartmentalized water and slowed release of the compartmentalized water. Deconvolution of TGA showed an alteration of the distribution of free and bound water and its interaction with starch and gluten. Additionally, by monitoring water‐binding strength and changes during storage by a w measurements, it was found that water release from konjac polysaccharide‐enriched bread was extended over time compared with the release from control bread. The presence of KGM and KSAP significantly reduced the staling rate of bread.