The effects of heat treatment on oat and barley starch water dispersions were investigated. As compared with barley starch, the granules from oat starch were more degraded, but the fractionation patterns of both starches were not significantly different. Microscopic examination indicated that no evidence of amylopectin fragments was observed in the liquid fraction after starch dispersions were ...

Abstract This work consists of a study about the influence fermentation methods on resistant starch (RS) formation. Crystalline phases at white bread after production and during staling were evaluated. The bakery formulation was proportionally same for two used, except yeast. A commercial dry yeast sourdough used direct method (DM) indirect (IM), respectively. temperature cooking time, as well ...

This study investigated the structural changes in bread during ambient storage. The were studied using X-ray micro-computed tomography. Fresh had a porosity of 53.7 ± 1.6% and high pore connection value, suggesting that most pores are extensively interconnected. Moreover, fresh cell walls with an average thickness about 0.2 mm wide size distribution. During storage, underwent substantial water-...

The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics. In this work an approach how to set-up a simulation model is presented for the phenomena and transformations which occur during baking and which fix the product quality. The simulation model has three consecutive parts: mass...