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Analysis and Specification of Starch Granule Size Distributions
08:46

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Published on: March 4, 2021

Model approach to starch functionality in bread making.

Hans Goesaert1, Pedro Leman, Jan A Delcour

  • 1Laboratory 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

Journal of Agricultural and Food Chemistry
|July 17, 2008
PubMed
Summary
This summary is machine-generated.

Modified wheat starches impact bread texture. Hydroxypropylated starch reduced volume and firmness, while cross-linked starch increased firmness, highlighting starch

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Area of Science:

  • Food Science
  • Material Science

Background:

  • Starch is a key component in bread making.
  • Understanding starch modification is crucial for optimizing bread quality.

Purpose of the Study:

  • To investigate the role of modified wheat starches in bread structure and texture.
  • To evaluate the effects of hydroxypropylated and cross-linked starches on bread properties.

Main Methods:

  • Utilized gluten-starch flour models with modified wheat starches.
  • Analyzed loaf volume, crumb firmness, and gas cell size.
  • Assessed changes in firmness over storage time.

Main Results:

  • Hydroxypropylated starch decreased loaf volume and initial crumb firmness, increasing gas cell size.
  • Least hydroxypropylated starch led to increased firming rate and post-storage firmness.
  • Cross-linked starch had minimal impact on loaf volume and crumb structure but increased firmness.

Conclusions:

  • Starch gelatinization and water migration influence bread structure formation during baking.
  • Initial bread firmness is linked to gelatinized starch granules and leached amylose rigidity.
  • Amylopectin retrogradation and starch-gluten interactions are vital for bread firming.