A new approach to study starch changes occurring in the dough-baking process and during bread storage View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1997-04

AUTHORS

Alberto León, Encarna Durán, C. Benedito de Barber

ABSTRACT

Wheat starch gelatinization taking place during the baking of different bread dough recipes was studied by differential scanning calorimetry (DSC), simulating the baking conditions in the centre of bread crumb samples. After heating, dough samples were kept in DSC pans to evaluate amylopectin retrogradation at different storage times. Results were compared with those obtained from a calorimetric study of lyophilized bread crumb samples. Both methods showed that similar retrogradation rates occurred. In this work, dough heating methodology was applied in order to study the influence of water content and dough freezing on starch gelatinization and retrogradation. Maximum retrogradation was observed to occur when the water content was between 35 and 50%. Dough freezing had no significant effect on starch gelatinization, but it increased the retrogradation rate when the storage of frozen dough was prolonged to 30 days. Heating wheat flour dough in the calorimeter afforded direct information about the behaviour of starch in the dough system and about its retrogradation during storage. This method appears to be as a simple and reliable way to evaluate the influence of components and processing conditions on the physico-chemical changes of starch. More... »

PAGES

316-320

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s002170050083

DOI

http://dx.doi.org/10.1007/s002170050083

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1009833973


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