title: Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.
abstract: The impact of freezing on the wheat starches with different particle size was studied using a range of characterization methods including X-ray diffraction, differential scanning calorimetry, the Rapid Visco Analyser and a reconstitution dough system. Wheat starches were fractionated into A- and B-type granules, and then subjected to freezing/thawing treatment for 3 cycles. The freezing treatment did not cause apparent damage on A-type granular surface but induced cracked structure on B-type granules. It facilitated materials such as amylose, proteins, and lipids leaching from starch granule and an increase in gelatinization temperatures, melting enthalpy, and pasting viscosities. A smaller bread specific volume was obtained from freezing-treated B-granules while the crumb firmness significantly increased (p>0.05). No marked differences were observed in the counterparts of A-granules after freezing treatment. It seemed that the B-type granules were more sensitive to the freezing/thawing treatment, thus facilitating structural transformations from dough to bread. Results indicated that the deterioration in frozen bread quality derived from starch could be minimized by increasing the A-granules content.
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
authors.forename: Han
authors.initials: H
authors.lastname: Tao
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
authors.forename: Pei
authors.initials: P
authors.lastname: Wang
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China. Electronic address: fengfeng.6666@163.com.
authors.forename: Fengfeng
authors.initials: F
authors.lastname: Wu
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: xmxu@jiangnan.edu.cn.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
mesh_terms: D005615:Freezing; D010316:Particle Size; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: A-type starch granules; B-type starch granules; Freezing treatment; Reconstituted bread; Size distribution