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Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

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Abstract

The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were studied. Moreover, the effect of calcium and inulin levels on crumb firmness during storage was estimated by fitting the Avrami equation. Starch retrogradation and the amylose-lipid complex were evaluated by differential scanning calorimetry (DSC) and X-ray diffraction. Crumbs with high inulin content retained water during storage, regardless of the nature of the calcium salt used. In addition, they presented lower loss of elasticity and cohesiveness than the control crumb. Crumbs with calcium citrate and low inulin content produced the lowest increase in crumb firmness. In addition, elasticity and cohesiveness of crumbs containing low amount of inulin and organic salts were almost maintained. The salt that favored the retrogradation process was calcium lactate with high inulin content, evidenced by the shorter half-time obtained with the kinetic studies. Also, the increase in crystallinity of B-type starch in crumbs with organic calcium salts and high inulin content, correlates with the highest values of retrogradation enthalpy obtained by DSC.

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Acknowledgements

Authors would like to acknowledge Carlos Javier Lecot and Ricardo Daniel Russo for their collaboration with DSC experiments.

Funding

This work was financially supported by MINCYT, CONICET, and UNLP of Argentina.

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Authors and Affiliations

  1. CIDCA (CIC-CONICET, Facultad de Ciencias Exactas), Universidad Nacional de La Plata, 47 y 116, 1900, La Plata, Argentina

    María V. Salinas & María C. Puppo

  2. Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900, La Plata, Argentina

    María C. Puppo

Authors
  1. María V. Salinas
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  2. María C. Puppo
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Correspondence to María V. Salinas.

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Salinas, M.V., Puppo, M.C. Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour. Food Bioprocess Technol 11, 2067–2078 (2018). https://doi.org/10.1007/s11947-018-2167-5

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  • DOI: https://doi.org/10.1007/s11947-018-2167-5

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