Related Experiment Video
Updated: Mar 17, 2026
Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
The effect of baking and enzymatic treatment on the structural properties of wheat starch
Catalina Fuentes1, Claudia Zielke2, Manish Prakash2
1Food 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.
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.
