Tags

Type your tag names separated by a space and hit enter

Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study.
Food Chem. 2019 Oct 15; 295:110-119.FC

Abstract

Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1H NMR) toolbox. Fermented doughs from wheat flour containing starches with atypical AP chain length distribution and/or AM to AP ratio, or supplemented with Bacillus stearothermophilus α-amylase (BStA) were analyzed in situ during baking and cooling. The gelatinization temperature of starch logically depended on AP crystal stability. It was lower when starch contained a higher portion of short AP branches and higher when starch had higher AP content. During cooling, the onset temperature and extent of AM crystallization were positively related to starch AM content. BStA use resulted in slightly weakened starch networks and increased the starch polymers' mobility at the end of baking. That proton distributions evolved in a way corresponding to starch characteristics supports the suggested interpretation of NMR profiles during baking and cooling.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Nivelle MA
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: mieke.nivelle@kuleuven.be.
Remmerie E
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; Bioriginal Food & Science Corporation, Saskatoon, Saskatchewan S7J 0R1, Canada. Electronic address: ella.remmerie@student.kuleuven.be.
Bosmans GM
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: gbosmans@puratos.com.
Vrinten P
Bioriginal Food & Science Corporation, Saskatoon, Saskatchewan S7J 0R1, Canada. Electronic address: pvrinten@bioriginal.com.
Nakamura T
Tohoku National Agriculture Research Center, Morioka, Iwate 020-0198, Japan. Electronic address: tnaka@affrc.go.jp.
Delcour JA
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: jan.delcour@kuleuven.be.

MeSH

AmylasesAmylopectinAmyloseBreadCookingFlourGeobacillus stearothermophilusProton Magnetic Resonance SpectroscopyStarchTemperatureTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31174739

Citation

Nivelle, Mieke A., et al. "Amylose and Amylopectin Functionality During Baking and Cooling of Bread Prepared From Flour of Wheat Containing Unusual Starches: a Temperature-controlled Time Domain 1H NMR Study." Food Chemistry, vol. 295, 2019, pp. 110-119.
Nivelle MA, Remmerie E, Bosmans GM, et al. Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study. Food Chem. 2019;295:110-119.
Nivelle, M. A., Remmerie, E., Bosmans, G. M., Vrinten, P., Nakamura, T., & Delcour, J. A. (2019). Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study. Food Chemistry, 295, 110-119. https://doi.org/10.1016/j.foodchem.2019.05.049
Nivelle MA, et al. Amylose and Amylopectin Functionality During Baking and Cooling of Bread Prepared From Flour of Wheat Containing Unusual Starches: a Temperature-controlled Time Domain 1H NMR Study. Food Chem. 2019 Oct 15;295:110-119. PubMed PMID: 31174739.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study. AU - Nivelle,Mieke A, AU - Remmerie,Ella, AU - Bosmans,Geertrui M, AU - Vrinten,Patricia, AU - Nakamura,Toshiki, AU - Delcour,Jan A, Y1 - 2019/05/09/ PY - 2019/02/08/received PY - 2019/04/08/revised PY - 2019/05/07/accepted PY - 2019/6/9/entrez PY - 2019/6/9/pubmed PY - 2019/8/23/medline KW - Amylopectin KW - Amylose KW - Bread making KW - In situ analysis KW - Proton mobility KW - Starch KW - Temperature-controlled time domain proton nuclear magnetic resonance KW - Water SP - 110 EP - 119 JF - Food chemistry JO - Food Chem VL - 295 N2 - Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1H NMR) toolbox. Fermented doughs from wheat flour containing starches with atypical AP chain length distribution and/or AM to AP ratio, or supplemented with Bacillus stearothermophilus α-amylase (BStA) were analyzed in situ during baking and cooling. The gelatinization temperature of starch logically depended on AP crystal stability. It was lower when starch contained a higher portion of short AP branches and higher when starch had higher AP content. During cooling, the onset temperature and extent of AM crystallization were positively related to starch AM content. BStA use resulted in slightly weakened starch networks and increased the starch polymers' mobility at the end of baking. That proton distributions evolved in a way corresponding to starch characteristics supports the suggested interpretation of NMR profiles during baking and cooling. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31174739/Amylose_and_amylopectin_functionality_during_baking_and_cooling_of_bread_prepared_from_flour_of_wheat_containing_unusual_starches:_A_temperature_controlled_time_domain_1H_NMR_study_ DB - PRIME DP - Unbound Medicine ER -