Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions

• Published in: Food chemistry 2023-01, Vol.400, p.133950-133950, Article 133950
• Main Authors: Hong, Tingting, Wang, Lulu, Xu, Yue, Jin, Yamei, Xu, Dan, Wu, Fengfeng, Xu, Xueming
• Format: Article
• Language: English
• Subjects: Acidic conditions; Bread; Bread staling; Glycine max; Soluble soybean polysaccharides; Starch; Starch retrogradation; Triticum; Water; Water migration
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133950

•Assessed soluble soybean polysaccharides (SSPS), acidic condition on bread quality.•SSPS and acidic condition decreased the staling rate of bread.•SSPS and acidic condition delayed the water migration in bread.•SSPS and acidic conditions provide more volatile organic compounds in bread. Effect of soluble soybean polysaccharides (SSPS) and acidic condition on the bread staling of crumb and crust were evaluated in bread characteristics, water migration, starch retrogradation, and flavor. Bread characteristic analysis showed SSPS and acidic conditions significantly improved bread quality during storage, maintaining crumb softness. The staling rate of the synergistic group under SSPS and acidic condition decreased by 49.46% compared to the control group. This retardation was associated with water migration and starch retrogradation. SSPS and acidic conditions restricted the water migration from crumb to crust. A synergy between SSPS and acidification restrained the relative crystallinity and retrogradation enthalpy in bread crumbs and crust during storage. The scores plot and heat map analysis indicated SSPS and acidic condition was facilitated the flavors retention in the crumb and crust after stored 7-days. This study suggested SSPS and acidic conditions might be beneficial for extending bread shelf-life.