Studies on glass transition and starch re-crystallization in wheat bread during staling using electrical impedance spectroscopy.

摘要

Bread staling is a very complex phenomenon that is not yet completely understood. The present work explains how the electrical impedance spectroscopy technique can be utilized to investigate the effect of staling on the physicochemical properties of wheat bread during storage. An instrument based on electrical impedance spectroscopy technique is developed to study the electrical properties of wheat bread both at its crumb and crust with the help of designed multi-channel ring electrodes. Electrical impedance behavior, mainly capacitance and resistance, of wheat bread at crust and crumb during storage (up to 120 h) is investigated. The variation in capacitance showed the glass transition phenomenon at room temperature in bread crust after 96 h of storage with 18% of moisture in it. The resistance changes at bread crumb showed the starch recrystallization during staling. Industrial relevance: Simultaneous measurement of moisture content, glass transition and starch recrystallization is possible with the designed instrument without disturbing the experimental set-up. Thus, the present work is going to help manufacturers and researchers to understand the bread staling phenomenon at crust and crumb without opting very complex instrumental procedures. All rights reserved, Elsevier.