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Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
Food Chem. 2020 Aug 01; 320:126609.FC

Abstract

Bread crumb firming is largely determined by the properties of gluten and starch, and the transformations they undergo during bread making and storage. Amylose (AM) and amylopectin (AP) functionality in fresh and stored bread was investigated with NMR relaxometry. Bread was prepared from flours containing normal and atypical starches, e.g., flour from wheat line 5-5, with or without the inclusion of Bacillus stearothermophilus α-amylase. Initial crumb firmness increased with higher levels of AM or shorter AM chains. Both less extended AM and gluten networks and too rigid AM networks led to low crumb resilience. AP retrogradation during storage increased when crumb contained more AP or longer AP branch chains. Shorter AP branch chains, which were present at higher levels in 5-5 than in regular bread, were less prone to retrogradation, thereby limiting gluten network dehydration due to gluten to starch moisture migration. Correspondingly, crumb firming in 5-5 bread was restricted.

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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.
Beghin AS
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Vrinten P
Bioriginal Food & Science Corporation, Saskatoon, Saskatchewan S7J 0R1, Canada.
Nakamura T
Tohoku Agricultural Research Centre NARO, 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.

MeSH

AmylopectinAmyloseBacterial ProteinsBreadFlourFood StorageGeobacillus stearothermophilusGlutensMagnetic Resonance SpectroscopyStarchTriticumWateralpha-Amylases

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32222658

Citation

Nivelle, Mieke A., et al. "Amylose and Amylopectin Functionality During Storage of Bread Prepared From Flour of Wheat Containing Unique Starches." Food Chemistry, vol. 320, 2020, p. 126609.
Nivelle MA, Beghin AS, Vrinten P, et al. Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches. Food Chem. 2020;320:126609.
Nivelle, M. A., Beghin, A. S., Vrinten, P., Nakamura, T., & Delcour, J. A. (2020). Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches. Food Chemistry, 320, 126609. https://doi.org/10.1016/j.foodchem.2020.126609
Nivelle MA, et al. Amylose and Amylopectin Functionality During Storage of Bread Prepared From Flour of Wheat Containing Unique Starches. Food Chem. 2020 Aug 1;320:126609. PubMed PMID: 32222658.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches. AU - Nivelle,Mieke A, AU - Beghin,Alice S, AU - Vrinten,Patricia, AU - Nakamura,Toshiki, AU - Delcour,Jan A, Y1 - 2020/03/13/ PY - 2019/08/10/received PY - 2020/03/10/revised PY - 2020/03/12/accepted PY - 2020/3/31/pubmed PY - 2020/7/21/medline PY - 2020/3/31/entrez KW - Amylopectin KW - Amylopectin retrogradation KW - Amylose KW - Crumb resilience and firmness KW - Gluten KW - Network hydration KW - Time domain proton nuclear magnetic resonance KW - Water SP - 126609 EP - 126609 JF - Food chemistry JO - Food Chem VL - 320 N2 - Bread crumb firming is largely determined by the properties of gluten and starch, and the transformations they undergo during bread making and storage. Amylose (AM) and amylopectin (AP) functionality in fresh and stored bread was investigated with NMR relaxometry. Bread was prepared from flours containing normal and atypical starches, e.g., flour from wheat line 5-5, with or without the inclusion of Bacillus stearothermophilus α-amylase. Initial crumb firmness increased with higher levels of AM or shorter AM chains. Both less extended AM and gluten networks and too rigid AM networks led to low crumb resilience. AP retrogradation during storage increased when crumb contained more AP or longer AP branch chains. Shorter AP branch chains, which were present at higher levels in 5-5 than in regular bread, were less prone to retrogradation, thereby limiting gluten network dehydration due to gluten to starch moisture migration. Correspondingly, crumb firming in 5-5 bread was restricted. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32222658/Amylose_and_amylopectin_functionality_during_storage_of_bread_prepared_from_flour_of_wheat_containing_unique_starches_ DB - PRIME DP - Unbound Medicine ER -