THE INFLUENCE OF STORAGE CONDITIONS ON THE STALING RATE AND STARCH RETROGRADATION IN WHEAT ROLLS PACKAGED IN A MODIFIED ATMOSPHERE

Abstract

This study focused on the effects of low storage temperature (1 and -18 °C) and time (10 weeks) on the physicochemical properties of wheat rolls packaged in a modified atmosphere. We determined the moisture content, total acidity, crumb firmness (texture profile analysis; TPA) and parameters reflecting resistant starch (RS) development: blue number value, enthalpy and temperature of starch melting, and crystallinity of starch. It was showed that RS increased over time under both storage conditions. The increase was greater in frozen rolls (56%) than in refrigerated ones (20%), based on the enthalpy of RS melting. Changes in the moisture level and RS melting enthalpy were negatively correlated, which may suggest a relationship between the processes of moisture migration and starch structure reorganization. The presence of crystalline structures suggested advanced starch structure reorganization.