A new approach to study starch changes occurring in the dough-baking process and during bread storage View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1997-04

AUTHORS

Alberto León, Encarna Durán, C. Benedito de Barber

ABSTRACT

Wheat starch gelatinization taking place during the baking of different bread dough recipes was studied by differential scanning calorimetry (DSC), simulating the baking conditions in the centre of bread crumb samples. After heating, dough samples were kept in DSC pans to evaluate amylopectin retrogradation at different storage times. Results were compared with those obtained from a calorimetric study of lyophilized bread crumb samples. Both methods showed that similar retrogradation rates occurred. In this work, dough heating methodology was applied in order to study the influence of water content and dough freezing on starch gelatinization and retrogradation. Maximum retrogradation was observed to occur when the water content was between 35 and 50%. Dough freezing had no significant effect on starch gelatinization, but it increased the retrogradation rate when the storage of frozen dough was prolonged to 30 days. Heating wheat flour dough in the calorimeter afforded direct information about the behaviour of starch in the dough system and about its retrogradation during storage. This method appears to be as a simple and reliable way to evaluate the influence of components and processing conditions on the physico-chemical changes of starch. More... »

PAGES

316-320

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s002170050083

DOI

http://dx.doi.org/10.1007/s002170050083

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1009833973


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0306", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Physical Chemistry (incl. Structural)", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, Argentina, AR"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Le\u00f3n", 
        "givenName": "Alberto", 
        "id": "sg:person.01237665201.29", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01237665201.29"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos", 
          "id": "https://www.grid.ac/institutes/grid.419051.8", 
          "name": [
            "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos (CSIC), Pol\u00edgono La Coma s/n, Apartado 73, E-46100 Burjassot, Valencia, Spain, ES"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Dur\u00e1n", 
        "givenName": "Encarna", 
        "id": "sg:person.012300577711.47", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012300577711.47"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos", 
          "id": "https://www.grid.ac/institutes/grid.419051.8", 
          "name": [
            "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos (CSIC), Pol\u00edgono La Coma s/n, Apartado 73, E-46100 Burjassot, Valencia, Spain, ES"
          ], 
          "type": "Organization"
        }, 
        "familyName": "de Barber", 
        "givenName": "C. Benedito", 
        "id": "sg:person.014602027222.58", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014602027222.58"
        ], 
        "type": "Person"
      }
    ], 
    "datePublished": "1997-04", 
    "datePublishedReg": "1997-04-01", 
    "description": "Wheat starch gelatinization taking place during the baking of different bread dough recipes was studied by differential scanning calorimetry (DSC), simulating the baking conditions in the centre of bread crumb samples. After heating, dough samples were kept in DSC pans to evaluate amylopectin retrogradation at different storage times. Results were compared with those obtained from a calorimetric study of lyophilized bread crumb samples. Both methods showed that similar retrogradation rates occurred. In this work, dough heating methodology was applied in order to study the influence of water content and dough freezing on starch gelatinization and retrogradation. Maximum retrogradation was observed to occur when the water content was between 35 and 50%. Dough freezing had no significant effect on starch gelatinization, but it increased the retrogradation rate when the storage of frozen dough was prolonged to 30 days. Heating wheat flour dough in the calorimeter afforded direct information about the behaviour of starch in the dough system and about its retrogradation during storage. This method appears to be as a simple and reliable way to evaluate the influence of components and processing conditions on the physico-chemical changes of starch.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s002170050083", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1319869", 
        "issn": [
          "1431-4630", 
          "1432-2331"
        ], 
        "name": "Eur Food Res Technol", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "4", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "204"
      }
    ], 
    "name": "A new approach to study starch changes occurring in the dough-baking process and during bread storage", 
    "pagination": "316-320", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "2ed962e95df14b14c0ef73d06496a589f43b5e66a2fc7bf079720a71dc100063"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s002170050083"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1009833973"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s002170050083", 
      "https://app.dimensions.ai/details/publication/pub.1009833973"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T15:00", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8663_00000510.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs002170050083"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s002170050083'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s002170050083'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s002170050083'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s002170050083'


 

This table displays all metadata directly associated to this object as RDF triples.

78 TRIPLES      20 PREDICATES      27 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s002170050083 schema:about anzsrc-for:03
2 anzsrc-for:0306
3 schema:author N3a45a02d10ec48b286f6da9096cc2085
4 schema:datePublished 1997-04
5 schema:datePublishedReg 1997-04-01
6 schema:description Wheat starch gelatinization taking place during the baking of different bread dough recipes was studied by differential scanning calorimetry (DSC), simulating the baking conditions in the centre of bread crumb samples. After heating, dough samples were kept in DSC pans to evaluate amylopectin retrogradation at different storage times. Results were compared with those obtained from a calorimetric study of lyophilized bread crumb samples. Both methods showed that similar retrogradation rates occurred. In this work, dough heating methodology was applied in order to study the influence of water content and dough freezing on starch gelatinization and retrogradation. Maximum retrogradation was observed to occur when the water content was between 35 and 50%. Dough freezing had no significant effect on starch gelatinization, but it increased the retrogradation rate when the storage of frozen dough was prolonged to 30 days. Heating wheat flour dough in the calorimeter afforded direct information about the behaviour of starch in the dough system and about its retrogradation during storage. This method appears to be as a simple and reliable way to evaluate the influence of components and processing conditions on the physico-chemical changes of starch.
7 schema:genre research_article
8 schema:inLanguage en
9 schema:isAccessibleForFree false
10 schema:isPartOf N6ca077f8019445e68be77803d78b0366
11 N77de08fb2e064c48b49607a385f4231a
12 sg:journal.1319869
13 schema:name A new approach to study starch changes occurring in the dough-baking process and during bread storage
14 schema:pagination 316-320
15 schema:productId N74f432ee6d564594a6101c556d9e8eb9
16 N90156c4c8ce14ff9a08d77aac346e4e7
17 Nb13d60bc13774f979a401c13ac582e87
18 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009833973
19 https://doi.org/10.1007/s002170050083
20 schema:sdDatePublished 2019-04-10T15:00
21 schema:sdLicense https://scigraph.springernature.com/explorer/license/
22 schema:sdPublisher N3c860f9f048c41db8e89e3f2fa4b887b
23 schema:url http://link.springer.com/10.1007%2Fs002170050083
24 sgo:license sg:explorer/license/
25 sgo:sdDataset articles
26 rdf:type schema:ScholarlyArticle
27 N3a45a02d10ec48b286f6da9096cc2085 rdf:first sg:person.01237665201.29
28 rdf:rest Nb93dec7f72b54382bddbb0addc5488b0
29 N3c860f9f048c41db8e89e3f2fa4b887b schema:name Springer Nature - SN SciGraph project
30 rdf:type schema:Organization
31 N6ca077f8019445e68be77803d78b0366 schema:volumeNumber 204
32 rdf:type schema:PublicationVolume
33 N74f432ee6d564594a6101c556d9e8eb9 schema:name doi
34 schema:value 10.1007/s002170050083
35 rdf:type schema:PropertyValue
36 N77de08fb2e064c48b49607a385f4231a schema:issueNumber 4
37 rdf:type schema:PublicationIssue
38 N90156c4c8ce14ff9a08d77aac346e4e7 schema:name readcube_id
39 schema:value 2ed962e95df14b14c0ef73d06496a589f43b5e66a2fc7bf079720a71dc100063
40 rdf:type schema:PropertyValue
41 Nb13d60bc13774f979a401c13ac582e87 schema:name dimensions_id
42 schema:value pub.1009833973
43 rdf:type schema:PropertyValue
44 Nb93dec7f72b54382bddbb0addc5488b0 rdf:first sg:person.012300577711.47
45 rdf:rest Nba5f20cfe71044689ecb1c89a3810e30
46 Nba5f20cfe71044689ecb1c89a3810e30 rdf:first sg:person.014602027222.58
47 rdf:rest rdf:nil
48 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
49 schema:name Chemical Sciences
50 rdf:type schema:DefinedTerm
51 anzsrc-for:0306 schema:inDefinedTermSet anzsrc-for:
52 schema:name Physical Chemistry (incl. Structural)
53 rdf:type schema:DefinedTerm
54 sg:journal.1319869 schema:issn 1431-4630
55 1432-2331
56 schema:name Eur Food Res Technol
57 rdf:type schema:Periodical
58 sg:person.012300577711.47 schema:affiliation https://www.grid.ac/institutes/grid.419051.8
59 schema:familyName Durán
60 schema:givenName Encarna
61 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012300577711.47
62 rdf:type schema:Person
63 sg:person.01237665201.29 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
64 schema:familyName León
65 schema:givenName Alberto
66 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01237665201.29
67 rdf:type schema:Person
68 sg:person.014602027222.58 schema:affiliation https://www.grid.ac/institutes/grid.419051.8
69 schema:familyName de Barber
70 schema:givenName C. Benedito
71 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014602027222.58
72 rdf:type schema:Person
73 https://www.grid.ac/institutes/grid.10692.3c schema:alternateName National University of Córdoba
74 schema:name Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina, AR
75 rdf:type schema:Organization
76 https://www.grid.ac/institutes/grid.419051.8 schema:alternateName Instituto de Agroquímica y Tecnología de Alimentos
77 schema:name Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Polígono La Coma s/n, Apartado 73, E-46100 Burjassot, Valencia, Spain, ES
78 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...