The Effect of Chitosan Oligosaccharides on Bread Staling
Journal of Cereal Science 2010
Garry Kerch, Jānis Zicāns, Remo Merijs-Meri

The aim of this work was to investigate the effects of chitosan oligosaccharides and chitosan on the rate of staling and properties of bread crumb and crust. Rates of crumb firming varied with storage time. The possible mechanisms including prevention of amyloseelipid complexation, acceleration of dehydration from both starch and gluten, adsorption of chitosan onto the starch surface and increase of moisture migration rate from crumb to crust are proposed and analysed. Chitosan oligosaccharides and low molecular weight chitosan increase bread crumb staling rate to a much lesser extent than does middle molecular weight chitosan.


DOI
10.1016/j.jcs.2010.08.007
Hipersaite
http://www.sciencedirect.com/science/article/pii/S0733521010001657

Kerch, G., Zicāns, J., Merijs-Meri, R. The Effect of Chitosan Oligosaccharides on Bread Staling. Journal of Cereal Science, 2010, Vol.52, Iss. 3, 491.-495.lpp. ISSN 0733-5210. Pieejams: doi:10.1016/j.jcs.2010.08.007

Publikācijas valoda
English (en)
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