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EFFECT OF BREAD CRUMB STRUCTURE AND COMPOSITION ON RATE OF MOISTURE SORPTION IN SANDWICH COMPOSITES
Author(s) -
BARRETT ANN,
SAJJAD UMRAZ,
KALETUNC GONUL
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00351.x
Subject(s) - water content , sorption , moisture , starch , water activity , food science , chemistry , materials science , shrinkage , gluten , composite material , adsorption , organic chemistry , geotechnical engineering , engineering
Shelf‐stable sandwiches will undergo thermodynamically driven migration of moisture from relatively high to relatively low a w regions, thereby potentially compromising stability and acceptance. While differences in a w determine the final moisture‐content distribution, rates of migration can be affected by physicochemical properties of the moisture‐receiving phase. Lowered a w bread crumb that varied in: bulk density/cell size, oil content, resistant starch content and gluten content was produced and interfaced with higher a w cheese and stored for 4 weeks. The bread was sliced into 5 mm sections parallel to the interface and added moisture per gram calculated for each section weekly, and distributions of g added moisture/g dry weight versus distance were determined . Treatment varied distribution parameters, and sorption was reduced in higher density, oil content and resistant starch content bread crumb. Adjustment of bread physicochemical properties can improve the shelf life of stored sandwiches.PRACTICAL APPLICATIONS Migration of moisture from higher to lower water activity regions in stored sandwich composites can be slowed – and thus, product quality enhanced – by adjusting the physicochemical properties of the bread phase. Specifically, increasing the bulk density, oil content and resistant starch content of the bread/crust component will slow sorption from higher a w fillings.