naa a22 4500 510725902 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0926-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0926-2 Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour [Elektronische Daten] [Eveline Almeida, Yoon Chang] This study investigates the changes occurring in the dough after the pre-baking and re-baking steps in the preparation of frozen bread (French rolls) made with whole wheat flour. At the end of each step, the different parts of the rolls (inner crumb, outer crumb, and crust) were characterized and compared with the dough. The temperature profile obtained showed that the opening of the cut height occurred when the inner crumb temperature was close to 40°C. The moisture content of the inner and outer crumbs remained high even after the two baking steps, overcoming problems cited in literature such as weight loss and drying out of the re-baked bread. The color of these parts was not affected by the re-baking step. Using RVA, infrared spectrometry, and scanning electron microscopy analyses, it was found that right after pre-baking, the starch granules in the crumb and crust were not completely gelatinized and gelatinization continued during the re-baking process. After pre-baking, a few isolated intact starch granules remained in the inner and outer crumbs, and a greater amount was found in the crust, as observed by polarized light microscopy. This behavior was also observed after the re-baking step. The DSC and X-ray diffraction results indicated that the amylose-lipid complex present or formed in the dough was still present in all parts of the rolls after the pre-baking and re-baking steps. Springer Science+Business Media, LLC, 2012 Pre-baked bread nationallicence French rolls nationallicence Whole wheat flour nationallicence Baking nationallicence Almeida Eveline Department of Food Technology, Faculty of Food Engineering, University of Campinas, P.O. Box 6121, CEP 13083-862, Campinas, São Paulo, Brazil aut Chang Yoon Department of Food Technology, Faculty of Food Engineering, University of Campinas, P.O. Box 6121, CEP 13083-862, Campinas, São Paulo, Brazil aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2808-2819 1935-5130 6:10<2808 2013 6 11947 https://doi.org/10.1007/s11947-012-0926-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0926-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Almeida Eveline Department of Food Technology, Faculty of Food Engineering, University of Campinas, P.O. Box 6121, CEP 13083-862, Campinas, São Paulo, Brazil aut NATIONALLICENCE 700 1- Chang Yoon Department of Food Technology, Faculty of Food Engineering, University of Campinas, P.O. Box 6121, CEP 13083-862, Campinas, São Paulo, Brazil aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2808-2819 1935-5130 6:10<2808 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer