Abstract
The amount of free lipids and reducing sugars as well as crumb color for wheat bread samples containing different amounts of chitosan and chitooligosaccharide lactate have been determined. Firmness of bread containing various contents of low molecular weight chitosan and chitooligosaccharide lactate was studied as a function of storage time. Possible mechanisms of redistribution of free and bound lipids during bread making are discussed. Addition of chitooligosaccharide lactate in wheat bread results in reduction in lipid binding to starch and gluten. Free lipid content increases from 0.11 to 0.35% in the presence of 1% chitooligosaccharide lactate. The total color changes in bread crumb containing chitosan are higher compared with the color changes in bread crumb containing chitooligosaccharide lactate. So it can be supposed that Maillard reactions proceed more intensively in the presence of chitosan than in the presence of chitooligosaccharide lactate.
Published Version
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