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Spatial variation of starch retrogradation in Arabic flat bread during storage

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journal contribution
posted on 14.06.2016, 11:26 by Latifah Abdullah Ali Al-Hajji, Vahid Nassehi, Andy StapleyAndy Stapley
Samples 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 Engineering

Volume

187

Pages

44 - 52

Citation

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

© Eslevier

Version

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

2016

Notes

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.2016.04.014

ISSN

0260-8774

Language

en