Al Hajji et al (2016) J Food Eng.pdf (505.16 kB)
Download fileSpatial variation of starch retrogradation in Arabic flat bread during storage
journal contribution
posted on 2016-06-14, 11:26 authored by Latifah Abdullah Ali Al-Hajji, Vahid Nassehi, Andy StapleyAndy StapleySamples from different radial positions of flat Arabic bread were analysed by differential scanning calorimetry (DSC) immediately after baking and after up to 3 days storage. This showed that whilst almost complete gelatinisation initially occurs, higher levels of subsequent retrogradation (typically 1.5 to 3 times) occurred in an area intermediate between the centre and outside of the pita bread (viewed from above). This coincided with the region with the highest moisture content (30% w.b.) immediately after processing, and which is likely to have heated at the slowest rate. A parallel study using DSC which subjected dough samples to a temperature profile similar to that found in baking also found that relatively low heating rates of 20 °C min−1 produced slightly higher amounts of retrogradation (typically 5–25%) than higher heating rates of 200 °C min−1. In each case moisture contents during storage were comparable between samples, thus suggesting that the local heating rate experienced during baking is a key parameter that can explain differences in subsequent retrogradation in different regions of the pita bread.
Funding
Latifah Al-Hajji wishes to thank the Kuwait Institute for Scientific Research (KISR) for funding her PhD studies.
History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Published in
Journal of Food EngineeringVolume
187Pages
44 - 52Citation
AL-HAJJI, L., NASSEHI, V. and STAPLEY, A., 2016. Spatial variation of starch retrogradation in Arabic flat bread during storage. Journal of Food Engineering, 187, pp. 44–52.Publisher
© EslevierVersion
- AM (Accepted Manuscript)
Publisher statement
This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/Publication date
2016Notes
This paper was accepted for publication in the journal Journal of Food Engineering and the definitive published version is available at http://dx.doi.org/10.1016/j.jfoodeng.2016.04.014ISSN
0260-8774Publisher version
Language
- en