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Product Development of Scuffins- Focus on how to prevent staling

Birtle, Katarina LU (2016) KLG820 20161
Food Technology and Nutrition (M.Sc.)
Abstract
Staling is the ageing of baked products, excluding microbial spoilage, and a great cause for consumer rejection. Due to its complexity, it is still not completely understood, however, the main causes are believed to be starch retrogradation, water redistribution and water loss.
Scuffin is a baked product combining traits from both a muffin and a scone. The overall aim of this master thesis was to develop scuffins with focus on reducing staling. Two anti-staling agents were used; maltogenic α-amylase (AMS) and pregelatinised rye wholemeal flour (PgF). PgF was used as anti-staling agent on its own and in combination with AMS. In addition, changes in cranberry concentration and egg: water ratio was done. Volume, firmness, elasticity, water... (More)
Staling is the ageing of baked products, excluding microbial spoilage, and a great cause for consumer rejection. Due to its complexity, it is still not completely understood, however, the main causes are believed to be starch retrogradation, water redistribution and water loss.
Scuffin is a baked product combining traits from both a muffin and a scone. The overall aim of this master thesis was to develop scuffins with focus on reducing staling. Two anti-staling agents were used; maltogenic α-amylase (AMS) and pregelatinised rye wholemeal flour (PgF). PgF was used as anti-staling agent on its own and in combination with AMS. In addition, changes in cranberry concentration and egg: water ratio was done. Volume, firmness, elasticity, water content, amylopectin retrogradation, and cell structure were analysed in order to explain the staling. Water activity was measured as well and the samples were evaluated visually and sensorial.
An increased amount of anti-staling agents were generally not found to reduce staling. The addition of AMS resulted in smaller volumes. The texture of all samples became firmer and less elastic with time. However, the AMS had either no, decreased or increased effect on firmness of samples containing 0.2, 1.0 or 5.3% PgF, respectively. Water migration occurred and amylopectin retrograded upon storage. A PgF level of 5.3% tended to reduce the amount of retrograded amylopectin. No conclusions of how the PgF affected water content and water activity could be drawn while no impact on the structure was found. A higher
amount of cranberries were shown in some cases to give firmer and less elastic samples. Differences in egg: water ratio was concluded to not be the reason for differences in results.
The samples containing 5.3% PgF were regarded as unacceptable already as newly baked. The other samples were regarded as acceptable both visually and sensorial, until microbial growth occurred. (Less)
Popular Abstract
Natural ingredients are desired and E-numbers are rejected. The demands on food products of consumer are big. In the development of scuffins, two natural bread improvers have been included to obtain a product with long shelf-life.
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author
Birtle, Katarina LU
supervisor
organization
course
KLG820 20161
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Product development, baked product, staling
language
English
id
8890828
date added to LUP
2019-04-02 10:54:15
date last changed
2019-04-02 10:54:15
@misc{8890828,
  abstract     = {Staling is the ageing of baked products, excluding microbial spoilage, and a great cause for consumer rejection. Due to its complexity, it is still not completely understood, however, the main causes are believed to be starch retrogradation, water redistribution and water loss.
Scuffin is a baked product combining traits from both a muffin and a scone. The overall aim of this master thesis was to develop scuffins with focus on reducing staling. Two anti-staling agents were used; maltogenic α-amylase (AMS) and pregelatinised rye wholemeal flour (PgF). PgF was used as anti-staling agent on its own and in combination with AMS. In addition, changes in cranberry concentration and egg: water ratio was done. Volume, firmness, elasticity, water content, amylopectin retrogradation, and cell structure were analysed in order to explain the staling. Water activity was measured as well and the samples were evaluated visually and sensorial.
An increased amount of anti-staling agents were generally not found to reduce staling. The addition of AMS resulted in smaller volumes. The texture of all samples became firmer and less elastic with time. However, the AMS had either no, decreased or increased effect on firmness of samples containing 0.2, 1.0 or 5.3% PgF, respectively. Water migration occurred and amylopectin retrograded upon storage. A PgF level of 5.3% tended to reduce the amount of retrograded amylopectin. No conclusions of how the PgF affected water content and water activity could be drawn while no impact on the structure was found. A higher
amount of cranberries were shown in some cases to give firmer and less elastic samples. Differences in egg: water ratio was concluded to not be the reason for differences in results.
The samples containing 5.3% PgF were regarded as unacceptable already as newly baked. The other samples were regarded as acceptable both visually and sensorial, until microbial growth occurred.},
  author       = {Birtle, Katarina},
  keyword      = {Product development,baked product,staling},
  language     = {eng},
  note         = {Student Paper},
  title        = {Product Development of Scuffins- Focus on how to prevent staling},
  year         = {2016},
}