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Effects of Additives and Storage Temperature on Staling Properties of Bagels

¹Graduate research assistant, Department of Cereal Science, North Dakota State University, Fargo, ND 58105. Present Address: Papa John's International, Inc., Louisville, KY 40269-0900. ²Research chemist, USDA-ARS Hard Red Spring/Durum Wheat Quality Laboratory, Fargo, ND 58105. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. ³Corresponding author. E-mail: Linda_Grant@ndsu.nodak.edu Fax: 701-239-1377.

The effects of xanthan gum, Novamyl (a type II α-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°C from 0–7 days were studied. Texture analysis and moisture determination were conducted on the bagels before lyophilization. Analysis of percent soluble starch, crumb pasting (Rapid Visco Analyser) and degree of amylopectin recrystallization (differential scanning calorimeter) were conducted on 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 (ΔH). Bagels containing xanthan gum, Instant Tender-Jel C starch, and GMS-90-SSK showed some improvements over the control bagels, although the effects of the additives on the characteristics of the bagels varied. Bagels made with 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 apparent onset of increased staling of the monoglyceride- treated bagels was attributed to complexes formed with the starch fractions.