Abstract Effect of pigskin-originated gelatin on dough properties and bread characteristics, especially on bread staling was investigated in terms of starch retrogradation and water migration in the present study. Results showed that gelatin significantly improved bread qualities during storage. Compared with the control, 7-day staling rate of bread containing 0.5% and 1.0% gelatin decreased by 6.56% and 20.83% respectively, indicating gelatin retarded the staling process of bread. This retardation effect was related to starch retrogradation and water migration. The relative crystallinity decreased from 15.12%, 11.60% to 10.75%, which demonstrated the alleviation effect of amylopectin crystallization. Bread samples containing 1.0% gelatin had the lowest retrogradation enthalpy of 2.93 ± 0.24 J/g followed by 0.5% gelatin bread and the control group, further indicating that gelatin may induce less water available to form crystal lattice and restrict the migration of starch molecules. The 5-day moisture loss rate for the control group was highest with the values of 12.39%, which was 1.43% and 1.83% higher than that of bread with 0.5% gelatin and 1.0% gelatin, respectively. Water activity and T2 relaxation results provided the information that gelatin inhibited water migration upon storage and gelatin interacted with bread components. However, the effect of gelatin on improving bread quality and retarding staling could not be reflected by the dough properties measured through farinograph, extensograph and rheometer. This study suggested gelatin from pigskin had great potential to be served as an effective bread improver.

中文翻译：

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猪皮明胶对小麦粉面团和面包特性的影响

摘要 本研究从淀粉回生和水分迁移方面研究了猪皮明胶对面团特性和面包特性的影响，特别是对面包老化的影响。结果表明，明胶在储存过程中显着改善了面包的品质。与对照相比，含0.5%和1.0%明胶的面包7天的陈化率分别降低了6.56%和20.83%，表明明胶延缓了面包的陈化过程。这种阻滞效应与淀粉凝沉和水分迁移有关。相对结晶度从15.12%、11.60%下降到10.75%，证明了支链淀粉结晶的缓解作用。含有 1.0% 明胶的面包样品的回生焓最低，为 2.93 ± 0.24 J/g，其次是 0.5% 明胶面包和对照组，进一步表明明胶可能会导致较少的水形成晶格并限制淀粉分子的迁移。对照组的5天失水率最高，为12.39%，分别比含0.5%明胶和1.0%明胶的面包高1.43%和1.83%。水分活度和 T2 弛豫结果提供了明胶在储存时抑制水分迁移以及明胶与面包成分相互作用的信息。然而，通过粉质仪、拉伸仪和流变仪测量的面团特性并不能反映明胶对改善面包质量和延缓老化的影响。这项研究表明，来自猪皮的明胶具有作为有效面包改良剂的巨大潜力。