β-Cyclodextrin (β-CD): A new approach in bread staling

In this study, the impact of the addition of beta-cycloclextrin (beta-CD) on bread staling was investigated by texture profile analysis (TPA), X-ray diffraction (XRD). and differential scanning calorimeter (DSC). Results showed that the retardation effect of P-CD on bread staling was found to be significant as less changes of hardness, cohesiveness and springiness were observed during the storage. The addition of beta-CD also significantly decreased recrystallization rate k, and increased Avrami exponent n, indicating that the nucleation type was transformed. Investigated by X-ray diffraction, changes of crystalline patterns Occurring in crust and crumb were retarded by the development of A+V and B+V intermediate patterns for stored crust and stored crumb, respectively. This retardation was attributed to the amylose-lipid-beta-CD complex formation observed and analyzed by DSC technique, resulting in nucleation type transformation and lowering the rate of bread staling. (c) 2009 Elsevier B.V. All rights reserved.