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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage

1
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
2
Institute of Collaborative Innovation in Great Health, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
*
Author to whom correspondence should be addressed.
Foods 2024, 13(23), 3921; https://doi.org/10.3390/foods13233921
Submission received: 4 November 2024 / Revised: 24 November 2024 / Accepted: 3 December 2024 / Published: 4 December 2024
(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

Abstract

Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five popular brands of bread (DaliGarden, Mankattan, MianLunSi, TOLY, and ZhengMao) in China during storage at room temperature were determined, and the mechanism of increased hardness was revealed by the results in terms of Fourier transform infrared spectroscopy (FTIR), disulfide bonds, 13C solid-state nuclear magnetic resonance (NMR), X-ray diffraction, and differential scanning calorimetry (DSC). The results showed that the sequence for the degree of hardness increase among the five bread brands was DaliGarden > TOLY >Mankattan > MianLunSi > ZhengMao. The bread hardness was likely associated with the gliadin content; the more gliadin, the higher the hardness of the bread. All bread hardness values underwent a rapid increase during storage at room temperature. The hardness level of the bread preferred by Chinese individuals was approximately 105 g, and the hardness of the TOLY bread underwent relatively minor changes during storage at room temperature. The disulfide bond content of all breads apart from Mankattan decreased during storage at room temperature. The increase in the hardness of the bread was attributed to the ordered configuration of the amylopectin structures resulting from water evaporation. The results given in this paper offer a practical hardness index to control the quality of bread. This study is expected to contribute to better quality control and optimization in bread production, enhancing consumers’ satisfaction and extending products’ shelf lives.
Keywords: bread hardness; staling; FTIR; 13C solid-state NMR; X-ray diffraction bread hardness; staling; FTIR; 13C solid-state NMR; X-ray diffraction

Share and Cite

MDPI and ACS Style

Wang, H.; Liu, W.; Zhang, P.; Lian, X. The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage. Foods 2024, 13, 3921. https://doi.org/10.3390/foods13233921

AMA Style

Wang H, Liu W, Zhang P, Lian X. The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage. Foods. 2024; 13(23):3921. https://doi.org/10.3390/foods13233921

Chicago/Turabian Style

Wang, Huaiwen, Wei Liu, Peipei Zhang, and Xijun Lian. 2024. "The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage" Foods 13, no. 23: 3921. https://doi.org/10.3390/foods13233921

APA Style

Wang, H., Liu, W., Zhang, P., & Lian, X. (2024). The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage. Foods, 13(23), 3921. https://doi.org/10.3390/foods13233921

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