Konjac polysaccharides affect the quality, cell structure, and moisture balance of baked bread

Dansong Liu; Ping Qu; Wenli Yan; Xuewen Ni; Harold Corke; Fatang Jiang

doi:10.1094/CCHEM-11-13-0229-R

Konjac polysaccharides affect the quality, cell structure, and moisture balance of baked bread

Dansong Liu, Ping Qu, Wenli Yan, Xuewen Ni, Harold Corke, Fatang Jiang^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

The effect of addition of konjac glucomannan (KGM) and its derivative konjac superabsorbent polymer (KSAP) on fresh bread quality and its influence on bread staling were investigated. Both KGM and KSAP decreased the hardening rate of the bread crumb and retarded amylopectin retrogradation. Loaf quality of the KGM bread and KSAP bread were therefore improved, because collapse of gas cells during bread processing was prevented. Thermogravimetric analysis (TGA) showed that the presence of KGM and KSAP increased compartmentalized water and slowed release of the compartmentalized water. Deconvolution of TGA showed an alteration of the distribution of free and bound water and its interaction with starch and gluten. Additionally, by monitoring waterbinding strength and changes during storage by a_w measurements, it was found that water release from konjac polysaccharide-enriched bread was extended over time compared with the release from control bread. The presence of KGM and KSAP significantly reduced the staling rate of bread.

Original language	English
Pages (from-to)	610-615
Number of pages	6
Journal	Cereal Chemistry
Volume	91
Issue number	6
DOIs	https://doi.org/10.1094/CCHEM-11-13-0229-R
State	Published - 1 Nov 2014
Externally published	Yes

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title = "Konjac polysaccharides affect the quality, cell structure, and moisture balance of baked bread",

abstract = "The effect of addition of konjac glucomannan (KGM) and its derivative konjac superabsorbent polymer (KSAP) on fresh bread quality and its influence on bread staling were investigated. Both KGM and KSAP decreased the hardening rate of the bread crumb and retarded amylopectin retrogradation. Loaf quality of the KGM bread and KSAP bread were therefore improved, because collapse of gas cells during bread processing was prevented. Thermogravimetric analysis (TGA) showed that the presence of KGM and KSAP increased compartmentalized water and slowed release of the compartmentalized water. Deconvolution of TGA showed an alteration of the distribution of free and bound water and its interaction with starch and gluten. Additionally, by monitoring waterbinding strength and changes during storage by aw measurements, it was found that water release from konjac polysaccharide-enriched bread was extended over time compared with the release from control bread. The presence of KGM and KSAP significantly reduced the staling rate of bread.",

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T1 - Konjac polysaccharides affect the quality, cell structure, and moisture balance of baked bread

AU - Liu, Dansong

AU - Qu, Ping

AU - Yan, Wenli

AU - Ni, Xuewen

AU - Corke, Harold

AU - Jiang, Fatang

PY - 2014/11/1

Y1 - 2014/11/1

N2 - The effect of addition of konjac glucomannan (KGM) and its derivative konjac superabsorbent polymer (KSAP) on fresh bread quality and its influence on bread staling were investigated. Both KGM and KSAP decreased the hardening rate of the bread crumb and retarded amylopectin retrogradation. Loaf quality of the KGM bread and KSAP bread were therefore improved, because collapse of gas cells during bread processing was prevented. Thermogravimetric analysis (TGA) showed that the presence of KGM and KSAP increased compartmentalized water and slowed release of the compartmentalized water. Deconvolution of TGA showed an alteration of the distribution of free and bound water and its interaction with starch and gluten. Additionally, by monitoring waterbinding strength and changes during storage by aw measurements, it was found that water release from konjac polysaccharide-enriched bread was extended over time compared with the release from control bread. The presence of KGM and KSAP significantly reduced the staling rate of bread.

AB - The effect of addition of konjac glucomannan (KGM) and its derivative konjac superabsorbent polymer (KSAP) on fresh bread quality and its influence on bread staling were investigated. Both KGM and KSAP decreased the hardening rate of the bread crumb and retarded amylopectin retrogradation. Loaf quality of the KGM bread and KSAP bread were therefore improved, because collapse of gas cells during bread processing was prevented. Thermogravimetric analysis (TGA) showed that the presence of KGM and KSAP increased compartmentalized water and slowed release of the compartmentalized water. Deconvolution of TGA showed an alteration of the distribution of free and bound water and its interaction with starch and gluten. Additionally, by monitoring waterbinding strength and changes during storage by aw measurements, it was found that water release from konjac polysaccharide-enriched bread was extended over time compared with the release from control bread. The presence of KGM and KSAP significantly reduced the staling rate of bread.

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SN - 0009-0352

VL - 91

SP - 610

EP - 615

JO - Cereal Chemistry

JF - Cereal Chemistry

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ER -

Konjac polysaccharides affect the quality, cell structure, and moisture balance of baked bread

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