1 / 14

Unstaling of bread by heating

Unstaling of bread by heating. Effect on starch amylopectin. Amylopectin as it would look in freshly baked bread. Amylopectin in stale bread. This more compact arrangement allows it to interact with other amylopectin molecules around it and this is what causes the firming observed

ailani
Download Presentation

Unstaling of bread by heating

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Unstaling of bread by heating Effect on starch amylopectin

  2. Amylopectin as it would look in freshly baked bread

  3. Amylopectin in stale bread. This more compact arrangement allows it to interact with other amylopectin molecules around it and this is what causes the firming observed during bread staling

  4. But on reheating….

  5. Re-freshened, “unstaled” bread. Has close to the original soft texture that is characteristic of freshly baked bread

More Related