Abstract
Breads were prepared from wild-type wheat flour (WTWF) and high-amylose wheat flour (HAWF) with amylose content (AM) 71% and 84%. Melting enthalpy of recrystallized amylopectin (ΔHAP) increased significantly on storage for wild-type (WT), slightly for 71% AM but not at all for bread with 84% AM. Firmness of bread was positively related to AM content and ΔHAP. Exchangeable proton populations and mobility in high-amylose wheat bread (HAWB) crumb were higher than WT bread measured by 1H T2 NMR, consistent with the higher water content needed to make doughs from HAWF leading to the crumb network being more plasticized and hindering crumb aging. Although starch recrystallization and bread firming increased, no increase in enzyme-resistant starch (RS) content was observed during bread aging, with RS content only dependent on AM content. Although HAWB has a harder crumb than wild-type, it has greater shelf-life stability and higher nutritional value.
TY - JOUR
T1 - Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread.
AU - Li,Caili,
AU - Gidley,Michael J,
Y1 - 2022/03/09/
PY - 2021/11/15/received
PY - 2022/03/05/revised
PY - 2022/03/07/accepted
PY - 2022/3/24/pubmed
PY - 2022/4/21/medline
PY - 2022/3/23/entrez
KW - (1)H T(2) NMR
KW - Amylose content
KW - Bread aging
KW - High-amylose wheat
KW - Resistant starch
KW - Texture
SP - 132673
EP - 132673
JF - Food chemistry
JO - Food Chem
VL - 385
N2 - Breads were prepared from wild-type wheat flour (WTWF) and high-amylose wheat flour (HAWF) with amylose content (AM) 71% and 84%. Melting enthalpy of recrystallized amylopectin (ΔHAP) increased significantly on storage for wild-type (WT), slightly for 71% AM but not at all for bread with 84% AM. Firmness of bread was positively related to AM content and ΔHAP. Exchangeable proton populations and mobility in high-amylose wheat bread (HAWB) crumb were higher than WT bread measured by 1H T2 NMR, consistent with the higher water content needed to make doughs from HAWF leading to the crumb network being more plasticized and hindering crumb aging. Although starch recrystallization and bread firming increased, no increase in enzyme-resistant starch (RS) content was observed during bread aging, with RS content only dependent on AM content. Although HAWB has a harder crumb than wild-type, it has greater shelf-life stability and higher nutritional value.
SN - 1873-7072
UR - https://www.unboundmedicine.com/medline/citation/35320760/Starch_structure_and_exchangeable_protons_contribute_to_reduced_aging_of_high_amylose_wheat_bread_
DB - PRIME
DP - Unbound Medicine
ER -
