Anne Matignon and Alberto Tecante
UNAM, Mexico
Posters & Accepted Abstracts: J Exp Food Chem
â??Pan de muertoâ?, a traditional Mexican bread, is composed of a high fat/starch ratio. It is a popular belief that its fat content ensures its long-term preservation. Still, this complex cereal system has not been scientifically studied. The objective of this work was to study the functionality of fat on the bread evolution with time with emphasis on fat crystallization and starch retrogradation. After characterization of the original bread, fat functionality was studied. The formulation, fat type and presence, and the storage, moisture and temperature conditions, were modified. The evolution of bread over 8 days was determined through the mechanical, thermal and crystalline properties. In parallel, microstructure was observed by confocal microscopy. â??Pan de muertoâ? was shown to be a hybrid between bread and pastry products in terms of structure and staling behavior. The conditions set-up led to different staling behavior not dependent on moisture content. The storage conditions impacted 1) butter crystallization, but not that of lard despite its well-known polymorphism, 2) starch retrogradation rate but not its nature. The fat conditions allowed highlighting a new relation between fat composition and thermal properties of retrograded starch, B-type crystals; in fat-containing products they needed more energy to be melted. The bread microstructure highlighted different localization and distribution of fat, starch and proteins. This structure organization together with specific interactions between lard and bread matrix or starch components could explain the behavior highlighted. Both aspects continue to be currently studied.
Email: anne.matignon@gmail.com
Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
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