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


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2018-08-18

AUTHORS

María V. Salinas, María C. Puppo

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. More... »

PAGES

2067-2078

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-018-2167-5

DOI

http://dx.doi.org/10.1007/s11947-018-2167-5

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1106225005


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/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/10", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Technology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0908", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Food Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1001", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Agricultural Biotechnology", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "CIDCA (CIC-CONICET, Facultad de Ciencias Exactas), Universidad Nacional de La Plata, 47 y 116, 1900, La Plata, Argentina", 
          "id": "http://www.grid.ac/institutes/grid.9499.d", 
          "name": [
            "CIDCA (CIC-CONICET, Facultad de Ciencias Exactas), Universidad Nacional de La Plata, 47 y 116, 1900, La Plata, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Salinas", 
        "givenName": "Mar\u00eda V.", 
        "id": "sg:person.015716655607.00", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015716655607.00"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900, La Plata, Argentina", 
          "id": "http://www.grid.ac/institutes/grid.9499.d", 
          "name": [
            "CIDCA (CIC-CONICET, Facultad de Ciencias Exactas), Universidad Nacional de La Plata, 47 y 116, 1900, La Plata, Argentina", 
            "Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900, La Plata, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Puppo", 
        "givenName": "Mar\u00eda C.", 
        "id": "sg:person.010011165007.48", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010011165007.48"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/s11947-011-0691-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037420099", 
          "https://doi.org/10.1007/s11947-011-0691-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-003-0835-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025469267", 
          "https://doi.org/10.1007/s00217-003-0835-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-013-1180-y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013772114", 
          "https://doi.org/10.1007/s11947-013-1180-y"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s13197-015-2008-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024797140", 
          "https://doi.org/10.1007/s13197-015-2008-8"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2018-08-18", 
    "datePublishedReg": "2018-08-18", 
    "description": "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.", 
    "genre": "article", 
    "id": "sg:pub.10.1007/s11947-018-2167-5", 
    "inLanguage": "en", 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1045464", 
        "issn": [
          "1935-5130", 
          "1935-5149"
        ], 
        "name": "Food and Bioprocess Technology", 
        "publisher": "Springer Nature", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "11", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "11"
      }
    ], 
    "keywords": [
      "differential scanning calorimetry", 
      "organic salts", 
      "calcium salts", 
      "ray diffraction", 
      "scanning calorimetry", 
      "amylose-lipid complexes", 
      "retrogradation process", 
      "kinetic studies", 
      "salt", 
      "type starches", 
      "organic calcium salts", 
      "different calcium salts", 
      "retrogradation enthalpy", 
      "starch retrogradation", 
      "inulin content", 
      "Avrami equation", 
      "high inulin content", 
      "diffraction", 
      "crystallinity", 
      "calorimetry", 
      "low amounts", 
      "storage", 
      "enthalpy", 
      "complexes", 
      "calcium citrate", 
      "water", 
      "retrogradation", 
      "effect of calcium", 
      "content", 
      "starch", 
      "citrate", 
      "addition", 
      "higher values", 
      "crumb firmness", 
      "inulin", 
      "amount", 
      "low loss", 
      "nature", 
      "inulin levels", 
      "process", 
      "work", 
      "increase", 
      "parameters", 
      "calcium lactate", 
      "crumb", 
      "elasticity", 
      "changes", 
      "texture", 
      "effect", 
      "values", 
      "flour", 
      "moisture content", 
      "calcium", 
      "lower increase", 
      "study", 
      "cohesiveness", 
      "firmness", 
      "equations", 
      "loss", 
      "wheat bread", 
      "lactate", 
      "levels", 
      "bread", 
      "objective", 
      "texture of crumbs", 
      "control crumb", 
      "low inulin content", 
      "cohesiveness of crumbs"
    ], 
    "name": "Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour", 
    "pagination": "2067-2078", 
    "productId": [
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1106225005"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s11947-018-2167-5"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s11947-018-2167-5", 
      "https://app.dimensions.ai/details/publication/pub.1106225005"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2021-12-01T19:41", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-springernature-scigraph/baseset/20211201/entities/gbq_results/article/article_768.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://doi.org/10.1007/s11947-018-2167-5"
  }
]
 

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/s11947-018-2167-5'

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/s11947-018-2167-5'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11947-018-2167-5'

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

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11947-018-2167-5'


 

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

159 TRIPLES      22 PREDICATES      99 URIs      85 LITERALS      6 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s11947-018-2167-5 schema:about anzsrc-for:09
2 anzsrc-for:0908
3 anzsrc-for:10
4 anzsrc-for:1001
5 schema:author N1b00f73d90754d4d8488d6e4062f2999
6 schema:citation sg:pub.10.1007/s00217-003-0835-8
7 sg:pub.10.1007/s11947-011-0691-7
8 sg:pub.10.1007/s11947-013-1180-y
9 sg:pub.10.1007/s13197-015-2008-8
10 schema:datePublished 2018-08-18
11 schema:datePublishedReg 2018-08-18
12 schema:description 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.
13 schema:genre article
14 schema:inLanguage en
15 schema:isAccessibleForFree false
16 schema:isPartOf N0d767d3295e64c62adc98ee06ff31e91
17 N606b329bd2e14d6d8965e2654efb6b04
18 sg:journal.1045464
19 schema:keywords Avrami equation
20 addition
21 amount
22 amylose-lipid complexes
23 bread
24 calcium
25 calcium citrate
26 calcium lactate
27 calcium salts
28 calorimetry
29 changes
30 citrate
31 cohesiveness
32 cohesiveness of crumbs
33 complexes
34 content
35 control crumb
36 crumb
37 crumb firmness
38 crystallinity
39 different calcium salts
40 differential scanning calorimetry
41 diffraction
42 effect
43 effect of calcium
44 elasticity
45 enthalpy
46 equations
47 firmness
48 flour
49 high inulin content
50 higher values
51 increase
52 inulin
53 inulin content
54 inulin levels
55 kinetic studies
56 lactate
57 levels
58 loss
59 low amounts
60 low inulin content
61 low loss
62 lower increase
63 moisture content
64 nature
65 objective
66 organic calcium salts
67 organic salts
68 parameters
69 process
70 ray diffraction
71 retrogradation
72 retrogradation enthalpy
73 retrogradation process
74 salt
75 scanning calorimetry
76 starch
77 starch retrogradation
78 storage
79 study
80 texture
81 texture of crumbs
82 type starches
83 values
84 water
85 wheat bread
86 work
87 schema:name Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
88 schema:pagination 2067-2078
89 schema:productId N0a6c7d228d5f47a7a3ef080e5c529ecc
90 Na2d9ca2289bb49f4aca36da58982f634
91 schema:sameAs https://app.dimensions.ai/details/publication/pub.1106225005
92 https://doi.org/10.1007/s11947-018-2167-5
93 schema:sdDatePublished 2021-12-01T19:41
94 schema:sdLicense https://scigraph.springernature.com/explorer/license/
95 schema:sdPublisher N7710cd1fc5174b9e84967039f1d211e2
96 schema:url https://doi.org/10.1007/s11947-018-2167-5
97 sgo:license sg:explorer/license/
98 sgo:sdDataset articles
99 rdf:type schema:ScholarlyArticle
100 N0a6c7d228d5f47a7a3ef080e5c529ecc schema:name dimensions_id
101 schema:value pub.1106225005
102 rdf:type schema:PropertyValue
103 N0d767d3295e64c62adc98ee06ff31e91 schema:issueNumber 11
104 rdf:type schema:PublicationIssue
105 N1b00f73d90754d4d8488d6e4062f2999 rdf:first sg:person.015716655607.00
106 rdf:rest N1d37c4d038724eca88fad2971676ebe8
107 N1d37c4d038724eca88fad2971676ebe8 rdf:first sg:person.010011165007.48
108 rdf:rest rdf:nil
109 N606b329bd2e14d6d8965e2654efb6b04 schema:volumeNumber 11
110 rdf:type schema:PublicationVolume
111 N7710cd1fc5174b9e84967039f1d211e2 schema:name Springer Nature - SN SciGraph project
112 rdf:type schema:Organization
113 Na2d9ca2289bb49f4aca36da58982f634 schema:name doi
114 schema:value 10.1007/s11947-018-2167-5
115 rdf:type schema:PropertyValue
116 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
117 schema:name Engineering
118 rdf:type schema:DefinedTerm
119 anzsrc-for:0908 schema:inDefinedTermSet anzsrc-for:
120 schema:name Food Sciences
121 rdf:type schema:DefinedTerm
122 anzsrc-for:10 schema:inDefinedTermSet anzsrc-for:
123 schema:name Technology
124 rdf:type schema:DefinedTerm
125 anzsrc-for:1001 schema:inDefinedTermSet anzsrc-for:
126 schema:name Agricultural Biotechnology
127 rdf:type schema:DefinedTerm
128 sg:journal.1045464 schema:issn 1935-5130
129 1935-5149
130 schema:name Food and Bioprocess Technology
131 schema:publisher Springer Nature
132 rdf:type schema:Periodical
133 sg:person.010011165007.48 schema:affiliation grid-institutes:grid.9499.d
134 schema:familyName Puppo
135 schema:givenName María C.
136 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010011165007.48
137 rdf:type schema:Person
138 sg:person.015716655607.00 schema:affiliation grid-institutes:grid.9499.d
139 schema:familyName Salinas
140 schema:givenName María V.
141 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015716655607.00
142 rdf:type schema:Person
143 sg:pub.10.1007/s00217-003-0835-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025469267
144 https://doi.org/10.1007/s00217-003-0835-8
145 rdf:type schema:CreativeWork
146 sg:pub.10.1007/s11947-011-0691-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037420099
147 https://doi.org/10.1007/s11947-011-0691-7
148 rdf:type schema:CreativeWork
149 sg:pub.10.1007/s11947-013-1180-y schema:sameAs https://app.dimensions.ai/details/publication/pub.1013772114
150 https://doi.org/10.1007/s11947-013-1180-y
151 rdf:type schema:CreativeWork
152 sg:pub.10.1007/s13197-015-2008-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024797140
153 https://doi.org/10.1007/s13197-015-2008-8
154 rdf:type schema:CreativeWork
155 grid-institutes:grid.9499.d schema:alternateName CIDCA (CIC-CONICET, Facultad de Ciencias Exactas), Universidad Nacional de La Plata, 47 y 116, 1900, La Plata, Argentina
156 Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900, La Plata, Argentina
157 schema:name CIDCA (CIC-CONICET, Facultad de Ciencias Exactas), Universidad Nacional de La Plata, 47 y 116, 1900, La Plata, Argentina
158 Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900, La Plata, Argentina
159 rdf:type schema:Organization
 




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


...