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The Application of NIR FT-Raman Spectroscopy to Monitor Starch Retrogradation and Crumb Firmness in Semolina Bread

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Abstract

In this study, the potential application of near-infrared (NIR) Fourier-transform (FT)-Raman spectroscopy to monitor starch retrogradation in stored bread crumb was investigated. Semolina-based bread was made and cut into slices, which were stored under controlled conditions in sealed plastic bags. The aging of the bread crumb was monitored by both NIR FT-Raman spectroscopy and a texture analysis over a period of 20 days. Two-dimensional correlation analysis in the spectral range of 390–975 cm−1 revealed characteristic differences among the spectra collected over time for bands that peaked at 480, 765, and 850 cm−1. The band at 480 cm−1 is studied here in detail. During the storage, the peak frequency of this band shifted towards lower wavenumbers, and its full width at half height decreased. Both of these parameters are highly correlated (R 2 = 0.921 and R 2 = 0.949, respectively) to crumb hardness measured by the texture analyzer.

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Authors and Affiliations

  1. Porto Conte Ricerche S.r.l., SP 55 km 8,400, Loc. Tramariglio, 07041, Alghero, (SS), Italy

    Massimo Piccinini, Simonetta Fois, Nicola Secchi, Manuela Sanna, Tonina Roggio & Pasquale Catzeddu

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  1. Massimo Piccinini
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  2. Simonetta Fois
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  3. Nicola Secchi
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  4. Manuela Sanna
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  5. Tonina Roggio
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  6. Pasquale Catzeddu
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Correspondence to Massimo Piccinini.

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Piccinini, M., Fois, S., Secchi, N. et al. The Application of NIR FT-Raman Spectroscopy to Monitor Starch Retrogradation and Crumb Firmness in Semolina Bread. Food Anal. Methods 5, 1145–1149 (2012). https://doi.org/10.1007/s12161-011-9360-8

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  • DOI: https://doi.org/10.1007/s12161-011-9360-8

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