Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions was written by Hong, Tingting;Wang, Lulu;Xu, Yue;Jin, Yamei;Xu, Dan;Wu, Fengfeng;Xu, Xueming. And the article was included in Food Chemistry in 2023.Electric Literature of C8H8O This article mentions the following:
Effect of soluble soybean polysaccharides (SSPS) and acidic condition on the bread staling of crumb and crust were evaluated in bread characteristics, water migration, starch retrogradation, and flavor. Bread characteristic anal. showed SSPS and acidic conditions significantly improved bread quality during storage, maintaining crumb softness. The staling rate of the synergistic group under SSPS and acidic condition decreased by 49.46% compared to the control group. This retardation was associated with water migration and starch retrogradation. SSPS and acidic conditions restricted the water migration from crumb to crust. A synergy between SSPS and acidification restrained the relative crystallinity and retrogradation enthalpy in bread crumbs and crust during storage. The scores plot and heat map anal. indicated SSPS and acidic condition was facilitated the flavors retention in the crumb and crust after stored 7-days. This study suggested SSPS and acidic conditions might be beneficial for extending bread shelf-life. In the experiment, the researchers used many compounds, for example, 2,3-Dihydrobenzo[b]furan (cas: 496-16-2Electric Literature of C8H8O).
2,3-Dihydrobenzo[b]furan (cas: 496-16-2) belongs to benzofurans derivatives. Benzofurans are only weakly aromatic in nature and they are cleaved by many oxidative and reductive conditions. Substituted benzofurans find applications such as fluorescent sensors, oxidants, in drug discovery, and in another field of chemistry and agriculture.Electric Literature of C8H8O
Referemce:
Benzofuran – Wikipedia,
Benzofuran | C8H6O – PubChem