Model approach to starch functionality in bread making.
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.
Goesaert
Hans
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
Pedro
P
Delcour
Jan A
JA
D000687:Amylopectin / Q000737:chemistry; D001939:Bread / Q000032:analysis*; D003432:Cross-Linking Reagents; D005511:Food Handling / Q000379:methods; D005524:Food Technology; D005983:Glutens / Q000737:chemistry; D013213:Starch / Q000032:analysis* / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry; D014867:Water / Q000032:analysis / Q000737:chemistry
D003432:Cross-Linking Reagents; D014867:Water; D005983:Glutens; D013213:Starch; D000687:Amylopectin