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Effect of chitosan on physical and chemical processes during bread baking and staling

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Abstract

The objective of this research was to investigate the effect of chitosan on the interaction of water with bread ingredients and on the rate of staling. The changes in freezable bound water and total water contents in bread crumb were assessed by differential scanning calorimetry from water melting and evaporation endothermic peak areas. It was found that freezable water content and total water content in bread crumb decrease during staling more rapidly in the presence of chitosan. The weak interaction of freezable water with protein and starch polymeric chains in bread crumb becomes stronger, but the interaction of nonfreezable bound water with protein and starch molecules in bread crumb becomes weaker in the course of staling during bread storage. Two stages of bread crumb staling were indicated. Chitosan increases the rate of bread staling during both stages. It was suggested that during bread staling chitosan increases water migration rate from crumb to crust, prevents amylose-lipid complexation, and increases dehydration rate both for starch and gluten.

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Acknowledgments

This work was carried out in the 6th Framework Programme CRAFT project “New chitosan formulations for the prevention and treatment of diseases and dysfunctions of the digestive tract (hypercholesterolemia, overweight, ulcerative colitis and celiac diseases)”. We have greatly appreciated the support of Mario Pergolini in SEM analysis.

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Authors and Affiliations

  1. Riga Technical University, Riga, Latvia

    Garry Kerch, Janis Zicans & Remo Merijs Meri

  2. Department Sciences Applied to Complex Systems, Polytechnic University of Marche, Ancona, Italy

    Franco Rustichelli & Pamela Ausili

  3. Latgales Maiznica, Riga, Latvia

    Aleksandr Glonin

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  1. Garry Kerch
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  2. Franco Rustichelli
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  3. Pamela Ausili
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  4. Janis Zicans
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  5. Remo Merijs Meri
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  6. Aleksandr Glonin
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Correspondence to Garry Kerch.

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Kerch, G., Rustichelli, F., Ausili, P. et al. Effect of chitosan on physical and chemical processes during bread baking and staling. Eur Food Res Technol 226, 1459–1464 (2008). https://doi.org/10.1007/s00217-007-0677-x

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  • DOI: https://doi.org/10.1007/s00217-007-0677-x

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