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Understanding the Characteristics and Staling of “Pan de Muerto”: A Traditional Mexican Bread by Relating Its Fat Content to Starch Retrogradation

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Food and Nutrition Sciences 2021年第6期12卷 509-525页

作者： Anne Matignon alberto tecante Departamento de Alimentos y Biotecnología Facultad de Química Universidad Nacional Autónoma de México (UNAM) CdMx (Mexico City) Mexico Roquette Frères rue de la Haute Loge Lestrem France

“Pan de Muerto” is a traditional bread type, emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect of fat content, fat type, and storage conditions on its staling, and examining the relative impact of these conditions on fat crystallization and starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat crystallization and starch retrogradation were studied considering the thermal and crystalline properties of unmodified and freeze-dried-defatted crumb. This bread is a hybrid of bakery and pastry products. Fat type, fat proportion, and storage conditions resulted in different staling behaviors not directly dependent on water content. Only butter crystallization depended on storage conditions. Starch retrograded over eight days of storage. The starch crystals’ properties depended on fat content, whereas storage conditions impacted the rate of retrogradation. New relations between fat content and starch retrogradation are shown.

关键词： Bread Pan de Muerto Starch Staling Texture Wheat

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Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders

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Food and Nutrition Sciences 2019年第11期10卷 1300-1312页

作者： Karla Fabiola Romo-Zamarrón Laura Eugenia Pérez-Cabrera alberto tecante Departamento de Tecnología de Alimentos Universidad Autónoma de Aguascalientes Aguascalientes México Departamento de Alimentos y Biotecnología Facultad de Química Universidad Nacional Autónoma de México Mexico City México

Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different particle sizes, were used as powder ingredients to enrich gummy candies. Modifications in soluble solids (°Bx), pH, water activity (aw), color, instrumental texture, and sensory perception of the products were assessed regarding powder-free controls. The inclusion of 5 g/100g of each fruit peel powder resulted in candies with stable acidity, °Bx, aw, and pH. Freeze-dried peels with smaller particle size produced better physicochemical, sensory, instrumental texture, and color characteristics because the powders were easily and homogeneously distributed, reinforcing thus the structure of the gel, and producing better coloring.

关键词： Candy Gel Papaya Pineapple Powders

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