摘要
“Pan de Muerto” is a traditional bread type</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect of fat content, fat type, and storage conditions on its staling, and examining the relative impact of these conditions on fat crystallization and starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat crystallization and starch retrogradation were studied considering the thermal and crystalline properties of unmodified and freeze-dried-defatted crumb. This bread is a hybrid of bakery and pastry products. Fat type, fat proportion, and storage conditions resulted in different staling behavior</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> not directly dependent on water content. Only butter crystallization depended on storage conditions. Starch retrograded over eight days of storage. The starch crystals’ properties depended on fat content, whereas storage conditions impacted the rate of retrogradation. New relations between fat content and starch retrogradation are shown.
“Pan de Muerto” is a traditional bread type</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect of fat content, fat type, and storage conditions on its staling, and examining the relative impact of these conditions on fat crystallization and starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat crystallization and starch retrogradation were studied considering the thermal and crystalline properties of unmodified and freeze-dried-defatted crumb. This bread is a hybrid of bakery and pastry products. Fat type, fat proportion, and storage conditions resulted in different staling behavior</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> not directly dependent on water content. Only butter crystallization depended on storage conditions. Starch retrograded over eight days of storage. The starch crystals’ properties depended on fat content, whereas storage conditions impacted the rate of retrogradation. New relations between fat content and starch retrogradation are shown.
作者
Anne Matignon
Alberto Tecante
Anne Matignon;Alberto Tecante(Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), CdMx (Mexico City), Mexico;Roquette Frères, rue de la Haute Loge, Lestrem, France)
