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首页> 外文期刊>Journal of food engineering >Spatial variation of starch retrogradation in Arabic flat bread during storage
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Spatial variation of starch retrogradation in Arabic flat bread during storage

机译：阿拉伯扁面包在储存过程中淀粉回生的空间变化

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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 degrees C min(-1) produced slightly higher amounts of retrogradation (typically 5-25%) than higher heating rates of 200 degrees 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. (C) 2016 Elsevier Ltd. All rights reserved.
机译：烘烤后立即保存多达3天，然后通过差示扫描量热法（DSC）分析阿拉伯扁平面包不同径向位置的样品。这表明，虽然最初发生几乎完全的糊化，但随后在皮塔饼面包的中心和外部之间的中间区域（从上方观察）发生了更高水平的后退（通常为1.5到3倍）。这恰好与加工后立即具有最高水分含量（30％w.b.）的区域一致，并且该区域很可能以最慢的速度加热。使用DSC进行的平行研究使面团样品的温度曲线与烘烤时的温度曲线相似，还发现相对较低的20℃min（-1）加热速率产生的回生量略高（通常为5-25％）。加热速率为200摄氏度min（-1）。在每种情况下，样品之间在储存过程中的水分含量是可比的，因此表明烘烤期间经历的局部加热速率是关键参数，可以解释随后的皮塔饼面包不同区域回生的差异。 （C）2016 Elsevier Ltd.保留所有权利。

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