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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #117068
Title: EFFECTS OF ADDITIVES AND STORAGE TEMPERATURE ON THE STALING PROPERTIES OF BAGELS.

Author
item LENT, PAULA - CER SCI, NDSU, FARGO, ND
item Grant, Linda

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/28/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: The crusty exterior and chewy interior of a bagel are the desirable eating characteristics consumers are accustomed to. The shelf life of bagels is extremely limited due to the rapid onset of staling, therefore eating quality is best within the first six hours after baking. This investigation examined the effects certain additives had on extending shelf life of bagels stored at room temperature or in the refrigerator without changing their familiar texture. The additives included a plant gum (xanthan), a modified starch (Instant Tender-Jel C), a surfactant (GMS-90-SSK) and an enzyme (alpha-amylase). Each of these additives have been studied in bread systems but not in bagels. It was found that all four additives extended shelf life of the bagels compared to the control, but only the bagels treated with the gum or the enzyme retained the characteristic textural properties.

Technical Abstract: The effects of Xanthan gum, Novamyl (a type II alpha-amylase), Instant Tender-Jel C starch (a modified starch), and GMS-90-SSK (a hydrated monoglyceride) on the staling properties of bagels stored at 4 and 22 deg C from 0-7 days were studied. Texture analysis and moisture determination were conducted on the bagels prior to their lyophilization. Analysis of percent soluble starch, crumb pasting and the degree of amylopectin recrystallization were conducted on the lyophilized bagel crumb. Novamyl treated bagels appeared to be the most resistant to staling over time at both storage temperatures in relation to the enthalpy of gelatinization (H). Bagels containing Xanthan gum, Instant Tender-Jel C starch and the hydrated monoglyceride also showed improvements over the control bagels, although they did not appear to retard staling to the same degree as the bagels containing Novamyl. Bagels made with the incorporation of xanthan gum or monoglyceride retained slightly higher crumb moisture percentages over most days of storage. The monoglyceride treated bagels had higher enthalpy values, lower percentages of soluble starch, and a higher pasting profile but had the softest texture. The initial appearance of increased staling of the monoglyceride treated bagels was attributed to the complex the monoglyceride formed with the starch fractions.