Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
All rights reserved. The aim of this study was to understand the action of different additives on the crust properties using a layer crust as a model. Moisture content, water vapor barrier properties, water sorption isotherms and mechanical properties were evaluated. Crust model showed multilayer internal structure. Glycerol (10% and 20%) and HPMC-10% increased moisture content, whereas linolenic acid and beeswax, glycerol-1%, HPMC-0.5% and citric acid significantly decreased it. Water vapor permeability (WVP) decreased with lipids and citric acid, due to their hydrophobic nature and crosslinking action, respectively. Hydrophobic additives lowered the WVP of the crust and provided water barrier properties and brittle texture. Crust mechanical properties were greatly correlated with water present as well as with composition of crust layer. Barrier properties of the crust layer were greatly dependent on the hydrophilicity or hydrophobicity of the additives, which determined the internal interactions between starch and proteins and the microstructure and mechanical properties.
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Format: | artículo biblioteca |
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Elsevier
2015
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Subjects: | Microstructure, Moisture sorption isotherms, Water vapor permeability, Mechanical properties, Additives, Crust layer, |
Online Access: | http://hdl.handle.net/10261/117332 |
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dig-iata-es-10261-1173322022-09-14T11:05:15Z Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives Altamirano Fortoul, Rossana Hernández Muñoz, Pilar Hernando, Isabel Rosell, Cristina M. Microstructure Moisture sorption isotherms Water vapor permeability Mechanical properties Additives Crust layer All rights reserved. The aim of this study was to understand the action of different additives on the crust properties using a layer crust as a model. Moisture content, water vapor barrier properties, water sorption isotherms and mechanical properties were evaluated. Crust model showed multilayer internal structure. Glycerol (10% and 20%) and HPMC-10% increased moisture content, whereas linolenic acid and beeswax, glycerol-1%, HPMC-0.5% and citric acid significantly decreased it. Water vapor permeability (WVP) decreased with lipids and citric acid, due to their hydrophobic nature and crosslinking action, respectively. Hydrophobic additives lowered the WVP of the crust and provided water barrier properties and brittle texture. Crust mechanical properties were greatly correlated with water present as well as with composition of crust layer. Barrier properties of the crust layer were greatly dependent on the hydrophilicity or hydrophobicity of the additives, which determined the internal interactions between starch and proteins and the microstructure and mechanical properties. he authors acknowledge the financial support of Spanish Scientific Research Council (CSIC), the Spanish Ministry of Economy and Sustainability (Project AGL2011-23802), and the Generalitat Valenciana (Project Prometeo 2012/064). R. Altamirano-Fortoul would like to thank her PhD Grant to CSIC. Peer Reviewed 2015-06-29T12:21:03Z 2015-06-29T12:21:03Z 2015 2015-06-29T12:21:04Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.jfoodeng.2015.04.019 issn: 0260-8774 Journal of Food Engineering 163: 25- 31 (2015) http://hdl.handle.net/10261/117332 10.1016/j.jfoodeng.2015.04.019 open Elsevier |
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Microstructure Moisture sorption isotherms Water vapor permeability Mechanical properties Additives Crust layer Microstructure Moisture sorption isotherms Water vapor permeability Mechanical properties Additives Crust layer |
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Microstructure Moisture sorption isotherms Water vapor permeability Mechanical properties Additives Crust layer Microstructure Moisture sorption isotherms Water vapor permeability Mechanical properties Additives Crust layer Altamirano Fortoul, Rossana Hernández Muñoz, Pilar Hernando, Isabel Rosell, Cristina M. Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives |
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All rights reserved. The aim of this study was to understand the action of different additives on the crust properties using a layer crust as a model. Moisture content, water vapor barrier properties, water sorption isotherms and mechanical properties were evaluated. Crust model showed multilayer internal structure. Glycerol (10% and 20%) and HPMC-10% increased moisture content, whereas linolenic acid and beeswax, glycerol-1%, HPMC-0.5% and citric acid significantly decreased it. Water vapor permeability (WVP) decreased with lipids and citric acid, due to their hydrophobic nature and crosslinking action, respectively. Hydrophobic additives lowered the WVP of the crust and provided water barrier properties and brittle texture. Crust mechanical properties were greatly correlated with water present as well as with composition of crust layer. Barrier properties of the crust layer were greatly dependent on the hydrophilicity or hydrophobicity of the additives, which determined the internal interactions between starch and proteins and the microstructure and mechanical properties. |
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artículo |
topic_facet |
Microstructure Moisture sorption isotherms Water vapor permeability Mechanical properties Additives Crust layer |
author |
Altamirano Fortoul, Rossana Hernández Muñoz, Pilar Hernando, Isabel Rosell, Cristina M. |
author_facet |
Altamirano Fortoul, Rossana Hernández Muñoz, Pilar Hernando, Isabel Rosell, Cristina M. |
author_sort |
Altamirano Fortoul, Rossana |
title |
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives |
title_short |
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives |
title_full |
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives |
title_fullStr |
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives |
title_full_unstemmed |
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives |
title_sort |
mechanical, microstructure and permeability properties of a model bread crust: effect of different food additives |
publisher |
Elsevier |
publishDate |
2015 |
url |
http://hdl.handle.net/10261/117332 |
work_keys_str_mv |
AT altamiranofortoulrossana mechanicalmicrostructureandpermeabilitypropertiesofamodelbreadcrusteffectofdifferentfoodadditives AT hernandezmunozpilar mechanicalmicrostructureandpermeabilitypropertiesofamodelbreadcrusteffectofdifferentfoodadditives AT hernandoisabel mechanicalmicrostructureandpermeabilitypropertiesofamodelbreadcrusteffectofdifferentfoodadditives AT rosellcristinam mechanicalmicrostructureandpermeabilitypropertiesofamodelbreadcrusteffectofdifferentfoodadditives |
_version_ |
1777670008672878592 |