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Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread.
J Agric Food Chem. 2013 Jul 03; 61(26):6525-32.JA

Abstract

When Bacillus stearothermophilus α-amylase (BStA), Pseudomonas saccharophila α-amylase (PSA), or Bacillus subtilis α-amylase (BSuA) was added to a bread recipe to impact bread firming, amylose crystal formation was facilitated, leading to lower initial crumb resilience. Bread loaves that best retained their quality were those obtained when BStA was used. The enzyme hindered formation of an extended starch network, resulting in less water immobilization and smaller changes in crumb firmness and resilience. BSuA led to extensive degradation of the starch network during bread storage with release of immobilized water, eventually resulting in partial structure collapse and poor crumb resilience. The most important effect of PSA was an increased bread volume, resulting in smaller changes in crumb firmness and resilience. A negative linear relation was found between NMR proton mobilities of water and biopolymers in the crumb and crumb firmness. The slope of that relation gave an indication of the strength of the starch network.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bosmans GM
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. geertrui.bosmans@biw.kuleuven.be
Lagrain B
No affiliation info available
Fierens E
No affiliation info available
Delcour JA
No affiliation info available

MeSH

Bacillus subtilisBacterial ProteinsBelgiumBreadChemical PhenomenaCookingDietary ProteinsFood QualityFood StorageGeobacillus stearothermophilusProtein StabilityPseudomonasSeed Storage Proteinsalpha-Amylases

Pub Type(s)

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

Language

eng

PubMed ID

23777249

Citation

Bosmans, Geertrui M., et al. "Impact of Amylases On Biopolymer Dynamics During Storage of Straight-dough Wheat Bread." Journal of Agricultural and Food Chemistry, vol. 61, no. 26, 2013, pp. 6525-32.
Bosmans GM, Lagrain B, Fierens E, et al. Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread. J Agric Food Chem. 2013;61(26):6525-32.
Bosmans, G. M., Lagrain, B., Fierens, E., & Delcour, J. A. (2013). Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread. Journal of Agricultural and Food Chemistry, 61(26), 6525-32. https://doi.org/10.1021/jf402021g
Bosmans GM, et al. Impact of Amylases On Biopolymer Dynamics During Storage of Straight-dough Wheat Bread. J Agric Food Chem. 2013 Jul 3;61(26):6525-32. PubMed PMID: 23777249.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread. AU - Bosmans,Geertrui M, AU - Lagrain,Bert, AU - Fierens,Ellen, AU - Delcour,Jan A, Y1 - 2013/06/25/ PY - 2013/6/20/entrez PY - 2013/6/20/pubmed PY - 2014/1/1/medline SP - 6525 EP - 32 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 26 N2 - When Bacillus stearothermophilus α-amylase (BStA), Pseudomonas saccharophila α-amylase (PSA), or Bacillus subtilis α-amylase (BSuA) was added to a bread recipe to impact bread firming, amylose crystal formation was facilitated, leading to lower initial crumb resilience. Bread loaves that best retained their quality were those obtained when BStA was used. The enzyme hindered formation of an extended starch network, resulting in less water immobilization and smaller changes in crumb firmness and resilience. BSuA led to extensive degradation of the starch network during bread storage with release of immobilized water, eventually resulting in partial structure collapse and poor crumb resilience. The most important effect of PSA was an increased bread volume, resulting in smaller changes in crumb firmness and resilience. A negative linear relation was found between NMR proton mobilities of water and biopolymers in the crumb and crumb firmness. The slope of that relation gave an indication of the strength of the starch network. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23777249/Impact_of_amylases_on_biopolymer_dynamics_during_storage_of_straight_dough_wheat_bread_ L2 - https://doi.org/10.1021/jf402021g DB - PRIME DP - Unbound Medicine ER -