title: The effect of baking and enzymatic treatment on the structural properties of wheat starch.
abstract: In this study, bread was baked with and without the addition of α-amylase. Starch was extracted from the baked bread and its molecular properties were characterized using (1)H NMR and asymmetric flow field-flow fractionation (AF4) connected to multi-angle light scattering (MALS) and other detectors. The approach allows determination of molar mass, root- mean-square radius and apparent density as well as the average degree of branching of amylopectin. The results show that starch size and structure is affected as a result of the baking process. The effect is larger when α-amylase is added. The changes include both a decrease molar mass and size as well as an increase in apparent density. Moreover, an increase in average degree of branching and the number of reducing ends H-1(β-r) and H-1(α-r) can be observed.
authors.affiliation: Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden; School of Chemistry, Faculty of Pure and Natural Sciences, San Andrés University, PO Box 303, La Paz, Bolivia. Electronic address: catalina.fuentes@food.lth.se.
authors.forename: Catalina
authors.initials: C
authors.lastname: Fuentes
authors.affiliation: Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: claudia.zielke@food.lth.se.
authors.forename: Claudia
authors.initials: C
authors.lastname: Zielke
authors.affiliation: Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: manish.foodtech@gmail.com.
authors.forename: Manish
authors.initials: M
authors.lastname: Prakash
authors.affiliation: Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: punee019@gmail.com.
authors.forename: Puneeth
authors.initials: P
authors.lastname: Kumar
authors.affiliation: School of Chemistry, Faculty of Pure and Natural Sciences, San Andrés University, PO Box 303, La Paz, Bolivia. Electronic address: mauricio.penarrieta@gmail.com.
authors.forename: J Mauricio
authors.initials: JM
authors.lastname: Peñarrieta
authors.affiliation: Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: ann-charlotte.eliasson@food.lth.se.
authors.forename: Ann-Charlotte
authors.initials: AC
authors.lastname: Eliasson
authors.affiliation: Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: lars.nilsson@food.lth.se.
authors.forename: Lars
authors.initials: L
authors.lastname: Nilsson
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D001939:Bread / Q000032:analysis; D055598:Chemical Phenomena; D003296:Cooking; D031521:Fractionation, Field Flow; D009682:Magnetic Resonance Spectroscopy; D008970:Molecular Weight; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*; D000516:alpha-Amylases / Q000737:chemistry*
chemical_list: D013213:Starch; D000687:Amylopectin; D000516:alpha-Amylases
keywords: (1)H NMR; Anti-staling enzymes; Asymmetric flow field-flow fractionation (AF4); Bread; Wheat starch