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Model approach to starch functionality in bread making.
J Agric Food Chem. 2008 Aug 13; 56(15):6423-31.JA

Abstract

We used modified wheat starches in gluten-starch flour models to study the role of starch in bread making. Incorporation of hydroxypropylated starch in the recipe reduced loaf volume and initial crumb firmness and increased crumb gas cell size. Firming rate and firmness after storage increased for loaves containing the least hydroxypropylated starch. Inclusion of cross-linked starch had little effect on loaf volume or crumb structure but increased crumb firmness. The firming rate was mostly similar to that of control samples. Presumably, the moment and extent of starch gelatinization and the concomitant water migration influence the structure formation during baking. Initial bread firmness seems determined by the rigidity of the gelatinized granules and leached amylose. Amylopectin retrogradation and strengthening of a long-range network by intensifying the inter- and intramolecular starch-starch and possibly also starch-gluten interactions (presumably because of water incorporation in retrograded amylopectin crystallites) play an important role in firming.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Goesaert H
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. hans.goesaert@biw.kuleuven.be
Leman P
No affiliation info available
Delcour JA
No affiliation info available

MeSH

AmylopectinBreadCross-Linking ReagentsFood HandlingFood TechnologyGlutensStarchTriticumWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18627169

Citation

Goesaert, Hans, et al. "Model Approach to Starch Functionality in Bread Making." Journal of Agricultural and Food Chemistry, vol. 56, no. 15, 2008, pp. 6423-31.
Goesaert H, Leman P, Delcour JA. Model approach to starch functionality in bread making. J Agric Food Chem. 2008;56(15):6423-31.
Goesaert, H., Leman, P., & Delcour, J. A. (2008). Model approach to starch functionality in bread making. Journal of Agricultural and Food Chemistry, 56(15), 6423-31. https://doi.org/10.1021/jf800521x
Goesaert H, Leman P, Delcour JA. Model Approach to Starch Functionality in Bread Making. J Agric Food Chem. 2008 Aug 13;56(15):6423-31. PubMed PMID: 18627169.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Model approach to starch functionality in bread making. AU - Goesaert,Hans, AU - Leman,Pedro, AU - Delcour,Jan A, Y1 - 2008/07/16/ PY - 2008/7/17/pubmed PY - 2008/9/30/medline PY - 2008/7/17/entrez SP - 6423 EP - 31 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 15 N2 - We used modified wheat starches in gluten-starch flour models to study the role of starch in bread making. Incorporation of hydroxypropylated starch in the recipe reduced loaf volume and initial crumb firmness and increased crumb gas cell size. Firming rate and firmness after storage increased for loaves containing the least hydroxypropylated starch. Inclusion of cross-linked starch had little effect on loaf volume or crumb structure but increased crumb firmness. The firming rate was mostly similar to that of control samples. Presumably, the moment and extent of starch gelatinization and the concomitant water migration influence the structure formation during baking. Initial bread firmness seems determined by the rigidity of the gelatinized granules and leached amylose. Amylopectin retrogradation and strengthening of a long-range network by intensifying the inter- and intramolecular starch-starch and possibly also starch-gluten interactions (presumably because of water incorporation in retrograded amylopectin crystallites) play an important role in firming. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18627169/Model_approach_to_starch_functionality_in_bread_making_ DB - PRIME DP - Unbound Medicine ER -