BibTex RIS Kaynak Göster

Bread Staling and Methods for Measuring Degree of Staling: II (Turkish with English Abstract)

Yıl 2008, Cilt: 33 Sayı: 1, 27 - 34, 01.02.2008

Öz

The most of the methods used to measure bread staling depend on the mesurement of starch rerogradation. Starch retrogradation is the major factor for the staling of bread but according to a widespread idea, this event is not equal with staling of bread. Bread staling may be caused by the changes in another components and the interaction between they and starch. In this review, the methods which are connected with changes in starch and water content of bread have been discussed. X-ray diffraction and Nuclear Magnetic Resonance techniques have frequently used in the bread staling measurements.

Kaynakça

  • Morgan KR, Fourneaux RH, Stanley RA. 1992. Observation by solid-state 13C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of bread. Carbohydr. Res, 235, 15.
  • Baik MY, Dickinson LC, Chinachoti P. 2003. Solid-state 13C CP/MAS NMR studies on aging of starch in white bread. J. Agric. Food Chem, 51: 1242–1248.
  • Kim-Shin MS, Mari F, Rao PA, Stengle TR, Chinachoti P. 1991. 17O Nuclear magnetic resonance studies of water mobility during bread staling. J Agric Food Chem, 39: 1915-1920.
  • Ruan R, Almaer S, Huang VT, Perkins P, Chen P, Fulcher RG. 1996. Relationship between firming and water mobility in starch-based food systems during storage. Cereal Chem, 73 (3) 328–332.
  • Wu JY, Eads TM. 1993. Evolution of polymer mobility during ageing of gelatinized waxy maize starch: a magnetization transfer ‘H NMR study. Carbohydr Polym, 20: 51.
  • Vodovotz Y, Vittadini E, Sachleben JR. 2002. Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging. Carbohydrate Research, 337: 147–153.
  • Varriano-Marston E, Ke V, Huang G, Ponte J Jr. 1980. Comparison of methods to determine starch gelatinization in bakery foods. Cereal Chem, 57: 242.
  • Katz JR. 1934. The physical chemistry of starch and bread baking XX. Z. Physical Chemistry, A169, 321. (referenced to Karim 2000).
  • Ribotta PD, Cuffini S, Leon AE, Anon MC. 2004. The staling of bread: an X-ray diffraction study. European Food Research and Technology, 218: 219–223.
  • Manzacco L, Nicoli MC, Labuza T. 2002. Study of bread staling by X-ray diffraction analysis. Italian J. Food Sci, 14 (3) 235-246.
  • Tester RF, Karkalas J, Qi X. 2004. Starchcomposition, fine structure and architecture. Journal of Cereal Science, 39: 151–165.
  • Dragsdorf RD, Varriano-Marston E. 1980. Bread staling: X-ray diffraction studies on bread supplemented with _- amylases from different sources. Cereal Chem, 57 (5) 310–314.
  • Sidhu JS, Al-Saqer J, Al-Zenki S. 1997. Comparison of methods for assessment of the extent of staling in bread. Food Chem, 58: 161–167.
  • Jagannath JH, Jayaraman KS, Arya SS, Somashekar R. 1998. Differential scanning calorimetry and wide-angle X-ray scattering studies of bread staling. Journal of Applied Polymer Science, 67: 1597–1603.
  • Del Nobile MA, Martoriello T, Mocci G, La Notte E. 2003. Modeling the starch retrogradation kinetic of durum wheat bread. Journal of Food Engineering, 59: 123–128.
  • Kay M, Willhoft EMA. 1972. Bread staling. IV. Electrical properties of crumb during storage. J Sci Food Agric, 23: 321.
  • Hug-Iten S, Handschin S, Conde-Petit B, Escher F. 1999. Changes in starch microstructure on baking and staling of wheat bread. Lebensm Wiss Technol, 32: 255–260.
  • Morad MM, D’Appolonia BL. 1980. Effect of surfactants and baking procedure on total water-solubles and soluble starch in bread crumb. Cereal Chem, 57 (2) 141–144.
  • Shaikh IM, Ghodke SK, Ananthanarayan L. 2007. Staling of chapatti (Indian unleavened flat bread). Food Chem, 101: 113–119.
  • Caul M. 1972. La flaveur des aliments et le consommateur. Bulletin des anciens élèves de l’école de meunerie, 251: 242–246.
  • Katina K. 2005. Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread. VTT Publications 569. 92 p.+ app.81 p.
  • Hansen A, Schieberle P. 2005. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science and Technology, 1–10.
  • Setser CS. 1996. Sensory methods. In: Hebeda RE, Zobel H, editors. Baked Goods Freshness. New York: Marcel Dekker. p 171–187.
  • AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 10th Ed. Vol. II. AACC Methods 74–09, 74-10A and 74–30. American Association of Cereal Chemists. St. Paul, Minn.
  • Lorenz K, Maga J. 1972. Staling of white bread: Changes in carbonyl composition and glc headspace profiles. J. Agr. Food Chem, 20 (2) 211–213.

Ekmek Bayatlaması ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II

Yıl 2008, Cilt: 33 Sayı: 1, 27 - 34, 01.02.2008

Öz

Ekmek bayatlamasını ölçmede kullanılan yöntemlerin çoğu temelde nişasta retrogradasyonunun boyutunun ölçülmesine dayanmaktadır. Ekmeğin bayatlamasında nişasta retrogradasyonunun başlıca etken olduğu, fakat bunun ekmek bayatlamasıyla eş anlamlı olmadığı görüşü yaygındır. Diğer bileşenlerdeki değişimlerin ve bu bileşenlerin nişasta ile ilişkilerinin de bayatlama prosesinde önemli roller oynaması muhtemeldir.  Bu yayında genel itibariyle ekmekteki nişastada ve su içeriğinde meydana gelen değişimlerin incelendiği analiz yöntemlerine değinilmiştir. Bu analiz yöntemlerinin en sık kullanılanları X-ışını kırınım ve Nükleer Manyetik Rezonans teknikleridir.

Kaynakça

  • Morgan KR, Fourneaux RH, Stanley RA. 1992. Observation by solid-state 13C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of bread. Carbohydr. Res, 235, 15.
  • Baik MY, Dickinson LC, Chinachoti P. 2003. Solid-state 13C CP/MAS NMR studies on aging of starch in white bread. J. Agric. Food Chem, 51: 1242–1248.
  • Kim-Shin MS, Mari F, Rao PA, Stengle TR, Chinachoti P. 1991. 17O Nuclear magnetic resonance studies of water mobility during bread staling. J Agric Food Chem, 39: 1915-1920.
  • Ruan R, Almaer S, Huang VT, Perkins P, Chen P, Fulcher RG. 1996. Relationship between firming and water mobility in starch-based food systems during storage. Cereal Chem, 73 (3) 328–332.
  • Wu JY, Eads TM. 1993. Evolution of polymer mobility during ageing of gelatinized waxy maize starch: a magnetization transfer ‘H NMR study. Carbohydr Polym, 20: 51.
  • Vodovotz Y, Vittadini E, Sachleben JR. 2002. Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging. Carbohydrate Research, 337: 147–153.
  • Varriano-Marston E, Ke V, Huang G, Ponte J Jr. 1980. Comparison of methods to determine starch gelatinization in bakery foods. Cereal Chem, 57: 242.
  • Katz JR. 1934. The physical chemistry of starch and bread baking XX. Z. Physical Chemistry, A169, 321. (referenced to Karim 2000).
  • Ribotta PD, Cuffini S, Leon AE, Anon MC. 2004. The staling of bread: an X-ray diffraction study. European Food Research and Technology, 218: 219–223.
  • Manzacco L, Nicoli MC, Labuza T. 2002. Study of bread staling by X-ray diffraction analysis. Italian J. Food Sci, 14 (3) 235-246.
  • Tester RF, Karkalas J, Qi X. 2004. Starchcomposition, fine structure and architecture. Journal of Cereal Science, 39: 151–165.
  • Dragsdorf RD, Varriano-Marston E. 1980. Bread staling: X-ray diffraction studies on bread supplemented with _- amylases from different sources. Cereal Chem, 57 (5) 310–314.
  • Sidhu JS, Al-Saqer J, Al-Zenki S. 1997. Comparison of methods for assessment of the extent of staling in bread. Food Chem, 58: 161–167.
  • Jagannath JH, Jayaraman KS, Arya SS, Somashekar R. 1998. Differential scanning calorimetry and wide-angle X-ray scattering studies of bread staling. Journal of Applied Polymer Science, 67: 1597–1603.
  • Del Nobile MA, Martoriello T, Mocci G, La Notte E. 2003. Modeling the starch retrogradation kinetic of durum wheat bread. Journal of Food Engineering, 59: 123–128.
  • Kay M, Willhoft EMA. 1972. Bread staling. IV. Electrical properties of crumb during storage. J Sci Food Agric, 23: 321.
  • Hug-Iten S, Handschin S, Conde-Petit B, Escher F. 1999. Changes in starch microstructure on baking and staling of wheat bread. Lebensm Wiss Technol, 32: 255–260.
  • Morad MM, D’Appolonia BL. 1980. Effect of surfactants and baking procedure on total water-solubles and soluble starch in bread crumb. Cereal Chem, 57 (2) 141–144.
  • Shaikh IM, Ghodke SK, Ananthanarayan L. 2007. Staling of chapatti (Indian unleavened flat bread). Food Chem, 101: 113–119.
  • Caul M. 1972. La flaveur des aliments et le consommateur. Bulletin des anciens élèves de l’école de meunerie, 251: 242–246.
  • Katina K. 2005. Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread. VTT Publications 569. 92 p.+ app.81 p.
  • Hansen A, Schieberle P. 2005. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science and Technology, 1–10.
  • Setser CS. 1996. Sensory methods. In: Hebeda RE, Zobel H, editors. Baked Goods Freshness. New York: Marcel Dekker. p 171–187.
  • AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 10th Ed. Vol. II. AACC Methods 74–09, 74-10A and 74–30. American Association of Cereal Chemists. St. Paul, Minn.
  • Lorenz K, Maga J. 1972. Staling of white bread: Changes in carbonyl composition and glc headspace profiles. J. Agr. Food Chem, 20 (2) 211–213.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

K. Emre Gerçekaslan Bu kişi benim

H. Gürbüz Kotancılar Bu kişi benim

M. Murat Karaoğlu Bu kişi benim

M. Fatih Ertugay Bu kişi benim

Yayımlanma Tarihi 1 Şubat 2008
Yayımlandığı Sayı Yıl 2008 Cilt: 33 Sayı: 1

Kaynak Göster

APA Gerçekaslan, K. E. ., Kotancılar, H. G. ., Karaoğlu, M. M. ., Ertugay, M. F. . (2008). Ekmek Bayatlaması ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II. Gıda, 33(1), 27-34.
AMA Gerçekaslan KE, Kotancılar HG, Karaoğlu MM, Ertugay MF. Ekmek Bayatlaması ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II. GIDA. Şubat 2008;33(1):27-34.
Chicago Gerçekaslan, K. Emre, H. Gürbüz Kotancılar, M. Murat Karaoğlu, ve M. Fatih Ertugay. “Ekmek Bayatlaması Ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II”. Gıda 33, sy. 1 (Şubat 2008): 27-34.
EndNote Gerçekaslan KE, Kotancılar HG, Karaoğlu MM, Ertugay MF (01 Şubat 2008) Ekmek Bayatlaması ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II. Gıda 33 1 27–34.
IEEE K. E. . Gerçekaslan, H. G. . Kotancılar, M. M. . Karaoğlu, ve M. F. . Ertugay, “Ekmek Bayatlaması ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II”, GIDA, c. 33, sy. 1, ss. 27–34, 2008.
ISNAD Gerçekaslan, K. Emre vd. “Ekmek Bayatlaması Ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II”. Gıda 33/1 (Şubat 2008), 27-34.
JAMA Gerçekaslan KE, Kotancılar HG, Karaoğlu MM, Ertugay MF. Ekmek Bayatlaması ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II. GIDA. 2008;33:27–34.
MLA Gerçekaslan, K. Emre vd. “Ekmek Bayatlaması Ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II”. Gıda, c. 33, sy. 1, 2008, ss. 27-34.
Vancouver Gerçekaslan KE, Kotancılar HG, Karaoğlu MM, Ertugay MF. Ekmek Bayatlaması ve Bayatlama Derecesini Ölçmede Kullanılan Yöntemler: II. GIDA. 2008;33(1):27-34.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/