Gelatinization Research Articles

Interactions between corn starch and lingonberry polyphenols and their effects on starch digestion and glucose transport

This study investigated the interaction mechanism between corn starch (CS) and lingonberry polyphenols (LBP) during starch gelatinization, focusing on their effects on starch structure and physicochemical properties. Moreover, it explored the effect of this interaction on starch digestion and glucose transport. The results indicated that LBP interacted non-covalently with CS during starch gelatinization, disrupted the short-range ordered structure of starch, decreased gelatinization enthalpy of starch, and formed a dense network structure. Furthermore, the incorporation of LBP remarkably reduced the digestibility of CS. In particular, the addition of 10 % LBP decreased the terminal digestibility (C∞) from 77.87 % to 60.43 % and increased the amount of resistant starch (RS) by 21.63 %. LBP was found to inhibit α-amylase and α-glucosidase in a mixed manner. Additionally, LBP inhibited glucose transport in Caco-2 cells following starch digestion. When 10 % LBP was added, there was a 34.17 % decrease in glucose transport compared with starch digestion without LBP. This study helps establish the foundation for the development of LBP-containing starch or starch-based healthy foods and provides new insights into the mechanism by which LBP lowers blood glucose.

Micronization induced gelatinization of tapioca starch and its effects on starch physicochemical and structural properties.

The vibrating superfine mill (VSM) is a machine that belongs to the micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying micronization times (15, 30, 45, and 60min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when micronization time increased. X-ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after micronization treatment for 15min and slightly decreased after that. The solubility of micronized starch significantly increased as the micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was "partly gelatinized," and the degree of gelatinization increased to 81.27% when the micronization time was 60min. The weight-average molar mass was reduced by 15.0% (15min), 30.9% (30min), 55.7% (45min), and 70.5% (60min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications. PRACTICAL APPLICATION: These observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.

Quality characteristics and cooking-induced changes on phenolic compounds of dried green tea noodles.

Incorporating green tea powder (GTP) into wheat flour-based noodles can significantly improve nutritional value. So, this study investigated the effects of GTP (0%, 0.5%, 1%, 1.5%, and 2.0%) on the quality properties of dried green tea noodles (DGTN) and cooking-induced changes to phenolic compounds. Mixolab analysis of wheat flour with GTP showed more water absorption of dough, and the developed dough had a firmer structure. GTP markedly increased the toughness of the noodle sheet. DGTN fortified with GTP showed more stable textural properties during cooking and storage, representing higher hardness and tensile strength. The viscosity and thermal properties of DGTN showed that GTP affected the gelatinization and retrogradation behavior of starch, which were closely related to the textural properties. Overall, DGTN prepared with 1.5% GTP showed better quality properties. However, ultra-performance liquid chromatography-time (UPLC/Q-TOF-mass spectrometry [MS]/MS) analysis showed that cooking by boiling significantly decreased phenolic content in 1.5% DGTN; further analysis revealed that the thermal degradation is a key factor in the loss of polyphenols. Therefore, further studies are necessary to focus on the mechanism of cooking-induced polyphenol loss, which is of great significance for improving the nutritional value of cooked DGTN.

Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying.

The increasing concerns about health have led to a growing demand for high-quality fried foods. The potential uses of Ligustrum robustum (Rxob.) Blume, a traditional tea in China, as natural additives to enhance the quality of starchy food during frying was studied. Results indicated that L. robustum polyphenols extract (LREs) could improve the quality of fried starchy food, according to the tests of color, moisture content, oil content, texture property, and volatile flavor. The in vitro digestion results demonstrated that LRE reduced the final glucose content from 11.35±0.17 to 10.80±0.70mmol/L and increased the phenolic content of fried starch foods from 1.23±0.04 to 3.76±0.14mg/g. The appearance and polarizing microscopy results showed that LRE promoted large starch bulges on the surface of fried starchy foods. Meanwhile, X-ray diffraction results showed that LRE increased the intensity of characteristic diffraction peak of fried starch with a range of 21.8%-28%, and Fourier transform infrared results showed that LRE reduced the damage to short-range order structure of starch caused by the frying process. In addition, LRE increased the aggregation of starch granules according to the SEM observation and decreased the enthalpy of starch gelatinization based on the differential scanning calorimetry results. The present results suggest that LREs have the potential to be utilized as a natural additive for regulating the quality of fried starchy food in food industries. PRACTICAL APPLICATION: The enhancement of L. robustum polyphenols on the quality of starchy food during frying was found, and its mechanisms were also explored. This work indicated that L. robustum might be used as a novel economic natural additive for producing high-quality fried foods.

Paper-based radial chromatographic assay for rapid in situ measurement of gelatinized starch concentration

Starch gelatinization is pivotal in food processing, impacting viscosity, texture, and functionality. However, current methods for determining concentration and viscosity of gelatinized starch (GS), such as falling ball and rotational viscometers, are impractical for in situ measurements due to bulky equipment. Here, we introduce a paper-based radial chromatographic assay (PRCA) method for rapidly measuring the concentration of gelatinized starch (GS). We utilized Evans Blue (EB) as a chromatic agent to label GS and generate color-ring patterns on a nitrocellulose membrane based on the “Coffee-ring” effect. The resulting PRCA patterns varied depending on the GS concentrations, yielding a good linear correlation (R2 > 0.967) between grayscale value and viscosity. This method enables rapid measurement of GS concentration within 10 s, even with varying ratios of amylose to amylopectin. PRCA demonstrates a detection limit for GS concentration between 0.027% and 0.051%, which is 10-20 fold lower than that of traditional rotational-viscometer. The intensity of PRCA patterns at pH 3 (45.8) was significantly lower than those at higher pH levels (5 to 9), consistent with the decreased viscosity measured by the viscosimeter. The intensity of PRCA patterns did not change with increasing temperature from 25°C to 90°C, despite the significant decrease in viscosity from 345 mPa•s to 195 mPa•s. Additionally, PRCA can monitor changes in starch viscosity during the hydrolysis process, which decreases from 744 mPa•s to 6 mPa•s. This capability provides an efficient means of measuring the concentration and viscosity of GS during food processing.

Effects of starch gelatinisation and water migration on the hardness of parboiled rice

SummaryParboiled rice is well known for its high nutritional value, while its firm texture is still challenging to accept by consumers. In this study, the effects of starch gelatinisation and water migration on the increased hardness of parboiled rice were investigated. The hardness of parboiled rice was affected by starch gelatinisation, displaying an increasing trend with an increasing degree of starch gelatinisation (DSG). Examination of the water migration characteristics during soaking showed that the water uptake capacity of parboiled rice was significantly enhanced. Compared to white rice soaked at 90 °C, the water molecules in parboiled rice were restricted to the outer layer of starch. Significant correlations between rice hardness, DSG and moisture absorption‐related parameters were established, indicating that gelatinised starch limits the migration of water to the inside of the rice kernel, resulting in a firm rice grain. These results enhance the understanding of starch gelatinisation by parboiling and water migration properties during the cooking process of parboiled rice. This study provided new insights into the regulation of hardness by parboiled rice processing.

Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract.

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.

Study on the gelatinization and digestive characteristics of wheat starch and potato starch under low moisture conditions

This study explored the gelatinization and digestive characteristics of wheat and potato starches under low moisture conditions using identical processing parameters. The results revealed that potato starch exhibited greater resistance to digestion than wheat starch, with an enzyme hydrolysis rate 18 % to 30 % lower than wheat starch under the same conditions. The analysis of particle size, swelling power, and low-field NMR demonstrated that potato starch required almost 40 % more moisture for full gelatinization than wheat starch, indicating that low-moisture conditions could not meet the significant water demand of potato starch. Additionally, the DSC analysis showed that potato starch had superior thermal stability, with To of 62.13 °C and ΔH of 16.30 (J/g). Subsequently, the microscopy results showed that the partially gelatinized wheat starch had a rough, porous surface, allowing enzymes for direct access to hydrolysis. In contrast, the potato starch had smoother and less damaged particles without visible pores, enzymes had to degrade it progressively, layer by layer. Furthermore, potato starch still exhibited a lower enzyme hydrolysis rate than wheat starch under the same gelatinization levels. Overall, potato starch is more resistant to hydrolysis and gelatinization in low-moisture environments, making potato starch suitable for low-digestibility products like potato biscuits or chips.

Effect of Particle Size and Starch Gelatinization on the Mechanical and Metallurgical Performance of Jarosite Plus Blast Furnace Sludge Self-Reducing Briquettes

Jarosite and blast furnace sludge (BFS) are two of the main wastes from hydrometallurgical zinc production and iron production by blast furnace, respectively. Jarosite is a hazardous material that can, however, be reused in the steel industry after the recovering of the iron contained within it through carbothermal reduction in which BFS is exploited as a reducing agent. Yet, both wastes have a powdery nature that makes it necessary to agglomerate them for industrial use. On the other hand, despite the advantages of producing a self-reducing product, the particle size of the starting powders and the level of gelatinization of the binder could play a crucial role on the mechanical and metallurgical performance and, consequently, on the industrial applicability of the briquettes. Accordingly, two powder particle sizes (very fine sand vs. coarse silt) and three degree of corn starch binder retrogradation (10%, 30% and non-gelatinized starch) were used to produce briquettes, and their influence was studied by experimental and statistical investigation. The results showed that gelatinization plays the main role on the mechanical properties of briquettes, while particle size affects both density and reduction behavior; in particular, although all the mixtures were able to recover iron at 950 °C the most optimal mixture were obtained by using a granulometry of 63–125 µm for jarosite and less than 63 µm for BFS, while the local maximum of mechanical performance was obtained for a 30% starch retrogradation level.Graphical

New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology

The solidification of wheat dough is induced by a complex sequence of polymer transition processes. The extend of the polymer transitions is thereby strongly dependent on the hydration level of each constituent. Further, yeast metabolites, resulting from the fermentation of dough, are hypothesized to impact the functionality of dough's polymers in their thermal transitional behavior. Hence, the aim of this work was to elucidate the occurrence of polymer transitions in dependency of (i) the amount of water available for hydration and (ii) the presence of yeast metabolites. An approach of reduced complexity was chosen to reveal the interactions during the hydrothermal treatment by multiwave SAOS rheology together with basic physicochemical characterization methods (DSC, 1H NMR). By excluding single dough polymers from the solidification cascade, their functionality in the polymeric system was elucidated. In combination with a non-invasive yeast inactivation method, sophisticated information on the dependence of the matrix solidification on the matrix hydration level and presence of yeast metabolites were established. Water shortage was shown to limit the extend of starch gelatinization, resulting in a reduced overall matrix solidification, whereas the extend of gluten polymerization was not affected by water shortage. In contrast, a water surplus favored the progression of starch gelatinization, which was also shown to be induced indirectly by yeast metabolites. Therefore, the water availability and accessibility of starch were shown to be decisive for the solidification of the dough matrix. The knowledge obtained contributes to the elucidation of the impact of baker's yeast on the dough matrix.

Effect of soaking solution and high hydrostatic pressure on in vitro digestibility of β-carotene in gluten free sweet potato noodles

Current work aimed to examine the influence of soaking solution (citric acid, calcium chloride and ascorbic acid) and high hydrostatic pressure (100, 200 and 400 MPa) on gelatinization properties of flour and antioxidant activity alongwith in vitro- digestibility of β-carotene in orange-fleshed sweet potato flour (OSPF) noodles. With the intensity of the HHP application, water absorption capacity increased linearly whereas water swelling capacity decreased in OSPF. Differential scanning calorimetry (DSC) of OSPF indicated a remarkable reduction in peak enthalpy due to gelatinization of starch and denaturation of protein. Hardness and cohesion of OSPF noodles at 400 MPa remarkably decreased whereas springiness increased. Antioxidant capacities of OSPF was gradually increased with the 400 MPa and ascorbic acid-treated OSPF due to the immense contribution of higher contents of TPC. After in vitro digestibility, noodles from OSPF prepared with 400 MPa treated flour exhibited maximum β-carotene retention. Thus, OSPF treated with 400 MPa might be potentially used for the production of noodles with acceptable texture and functional properties.

Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours

The effect of gelatinization and fermentation on the moisture sorption characteristics and microbial stability of complementary foods from unripe plantain fruits and soybean seeds was evaluated. The plantain was heated to obtain 10%, 18%, 23%, 33%, 74% and 100% starch gelatinization. The samples were fermented, dried and ground to flour. Plantain and soybean flour were mixed by material balance to produce 16% protein complementary foods. Moisture sorption isotherms wereinvestigated at 10, 20, 30, and 40 ° C using the gravimetric method. The BET equation was fitted to the experimental sorption data, and the Clausius-Clapeyron equation was used to determine the isosteric heat of sorption. The microbial stability of the gruels was evaluated using the microbial challenge test with Staphylococcus aureus. With better results from fully gelatinized samples, gelatinization and fermentation reduced the hygroscopic properties of the dehydrated products, with the gelatinized fermented samples having the least equilibrium moisture contents, monolayer moisture values, surface area of sorbent, and net isosteric heats of sorption, an indication that these samples could be stored at temperatures as high as 40 ° C with extended shelf life. The microbiological stability of foods was enhanced by fermentation, since microbial growth was suppressed in fermented samples, offering perspectives for microbial stability of the products.

Quality Evaluation of Fermented Pre Gelatinized Unripe Plantain and Soybean Based Complementary Foods 1: Physicochemical, Sensory and Rheological Properties

Aims: This study aimed at evaluating the effect of the degree (%) of starch gelatinization (G) and fermentation (F) on the physicochemical characteristics of the flours and also the sensory and flow properties of the gruels of unripe plantain fruits and soybean seeds based complementary foods. Study Design: Completely randomized design Place and duration of the Study: This study was carried out in Makurdi, Benue State, Nigeria, between January and November 2023. Methodology: Plantain slices heated to obtain 10% to 100% starch gelatinization were subjected to accelerated natural fermentation followed by drying and milling to yield fermented (F) flours. Non-gelatinized (NG) and nonfermented (NF) lots served as controls. The flours were each combined with soybean flour to obtain 16 g protein/100 g of each mixture based on the proximate compositions of the inputs using material balancing technique. The flours’ oil absorption capacities (OAC), water absorption capacities (WAC), packed bulk densities (PBD), sensory attributes (taste, mouth feel, appearance, overall acceptability) and flow properties of their gruels were evaluated using standard methods. Significant differences and separation of the data means were achieved by Duncan multiple range and Turkey’s tests using an SPSS package, respectively. Results: Gelatinization and fermentation increased WAC and OAC, but decreased packed bulk density (PBD) of the flours with concomitant reduction in pH, viscosities and improved sensory attributes of the gruels. Generally, viscosities increased with increase in slurry concentration and decreased with increase in temperature and shear rates. The flow behavior indices ranged from 0.27 to 0.64, with lower values in gelatinized and fermented samples, showing more pseudoplastic behavior in pretreated samples. Conclusion: Gelatinization and natural fermentation are therefore adaptable technologies, especially at rural levels, to improve acceptability and bulk reduction of resistant starch-based complementary foods.

Optimization of the temperature profile of cake batter in an ohmic heating – assisted printing nozzle for 3D food printing applications

Abstract 3D printing of food has great potential for applications such as the design of customised food or the creation of innovative textures. However, printed products often do not retain their structure due to the composition of the material, especially in the case of cereal products. Cooking such products with a nozzle could be an alternative to meet this challenge. The objective of this work was to develop, with the help of a numerical model, a 3D cake batter printing nozzle in which ohmic heating is used for baking. The use of a temperature and shear rate dependent viscosity allowed the solidification of the batter during baking due to starch gelatinization. The numerical model made it possible to predict heterogeneity in temperature distribution. Optimization procedures were used to reach desired temperature profiles at the outlet of the nozzle, reducing by 17 % the electrical power used for heating and by 78 % the energy evacuated during cooling.

Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality

The influence of protease-assisted hydrolysis on the impact exerted by the soy protein isolate on the thermo-mechanical behavior and baking performance of the gluten-free composite flour, consisting of a mixture of rice and quinoa flours, was investigated. The mPAGE analysis revealed that soluble fractions of the hydrolysates, obtained with bromelain, Neutrase or trypsin, concentrated the peptides with a molecular weight lower than 20 kDa, whereas the insoluble ones retained higher molecular weight fragments. The influence of the separate and cumulative addition of the soluble and insoluble soy peptide fractions on the thermo-mechanical properties of dough was tested by means of a Mixolab device. Regardless of the enzyme used for hydrolysis, the addition of the soluble peptide fraction to the gluten-free composite flour resulted in delayed starch gelatinization, whereas the insoluble one caused a considerable increase in the dough consistency. The most important improvements in the dough behavior were observed when supplementing the gluten-free flour with 10% soy protein hydrolysates obtained with bromelain and trypsin. The gluten-free muffins enriched in soy protein hydrolysate exhibited important differences in terms of moisture, height and specific volume, compared to the control. Moreover, the ABTS- and DPPH-based methods indicated that protein hydrolysate addition caused a significant improvement in the antioxidant activity (by at least 38% and 23%, respectively) compared to the control. In conclusion, soy protein hydrolysate might be successfully used for increasing both the protein content and the antioxidant activity of the muffin samples.

Purple rice starch in wheat: Effect on retrogradation dependent on addition amount

While individual starch types may not possess the ideal gelatinization and retrogradation properties for specific applications, the amalgamation of multiple starch varieties might bestow desirable physicochemical properties upon resulting starch-based products. This study explored the impact of incorporating purple rice starch (PRS), as a novel starch variant (up to 15 % PRS), on the gelatinization and retrogradation (within 14 days) of regular wheat starch (WS). Rheological and texture assessments demonstrated that the introduction of PRS diminished the viscoelasticity and hardness of fresh WS paste. Additionally, in the case of retrograded WS pastes stored at 4 °C for 1–14 days, the incorporation of 10 % or 15 % PRS effectively retarded the reduction in transparency and significantly reduced hardness, retrogradation degree, the ratio of absorbance at 1047/1017 cm−1, and relative crystallinity. Notably, 10 % PRS results in a more pronounced effect. Conversely, 5 % PRS induced an opposing impact on retrograded WS post-storage. Moreover, scanning electron microscopy revealed that as the proportion of PRS increased, the microstructure of gelatinized WS-PRS closely resembled that of pure PRS. In conclusion, the diverse effects of varying PRS proportions on WS alter the texture and characteristics of starch-based foods, underscoring the potential of starch blending for improved applications.

Viability of Ecofriendly Ionic Liquids in Starch Plasticization and Modification

AbstractIonic liquids (IL) have emerged as the potential class of solvents for various chemical processes and reactions, including gelatinization and chemical modification of starch. Through various studies it has been established that expensive nature of ILs can be counter balanced by employing the mixture of IL/water instead of pure ILs. The IL/water system has the advantage to plasticize starch more effectively due to their synchronal effect and rational viscosity. The properties of ILs can be tempered by preferring particular cations/anions according to the specific type of starch which may be helpful in convenient dissolution and modification of starch. Starch can be modified by esterification or etherification reaction in IL medium to alter their properties and to use it in various application areas. Starch dissolution is subjected to various parameters like type of starch, nature of IL, ratio of IL/water, and temperature which has been discussed elaborately in the present review paper.

A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics

The gelatinisation temperature and bimodal granule size distribution of barley starch are important characteristics regarding resource efficiency and product quality in the brewing industry. In this work, the diversity in starch amylose content and granule proportions in a set of modern barley varieties (N = 23) was investigated and correlated with their starch gelatinisation behaviour. Milled barley samples had peak starch gelatinisation temperatures ranging from 60.1 to 66.5 °C. Upon separating the barley starch from the non-starch compounds, sample-dependent decreases in starch gelatinisation temperatures were observed, indicating the importance of differences in barley composition. The peak gelatinisation temperatures of milled barley and isolated barley starches were strongly correlated (r = 0.96), indicating that the behaviour of the starch population is strongly reflected in the measurements performed on milled barley. Therefore, we investigated whether amylose content or starch granule size distribution could predict the gelatinisation behaviour of the starches. Broad ranges in the small starch granule volumes (13.9–32.0 v/v%) and amylose contents (18.2–30.7 w/w%) of the barley starches were observed. For the barley samples collected in the north of the USA (N = 8), the small starch granule volumes correlated positively with the peak gelatinisation temperatures of barley starches (r = 0.90, p < 0.01). The considerable variation in starch properties described in this work highlights that, besides starch content, starch gelatinisation temperature or granule size distribution might provide brewers with useful information to optimise resource efficiency.

Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties.

In this research, parboiling was carried out at different times (5 and 15min) on germinated paddy rice (GPR) from various basmati and non-basmati varieties. The results showed that as the parboiling time increased from 5 to 15min, E, ash content, total dietary fiber, mineral content, cooking time, and textural properties increased while L*, lipid content, total starch, gruel solid loss, water absorption, oil absorption, foaming capacity, sugar profile, and total phenolic and flavonoid content decreased as compared to GPR. All pasting properties of GPR increased except breakdown as the parboiling time increased from 5 to 15min. Parboiling altered the properties of GPR due to starch gelatinization. Total essential amino acid and gamma-aminobutyric acid decreased as the parboiling time (5 to 15min) increased. The germinated parboiled brown rice could create a highly nutritious alternative to regular brown rice as it offers improved texture and cooking qualities.

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

SummaryIn frozen part‐baked bread technology, starch is influenced by various processing factors. This study aimed to investigate the effect of part‐baking time, freezing rate and frozen storage time on pasting, thermal and structural properties of part‐baked bread. Wheat dough was part‐baked for 0, 3 or 6 min and frozen at −20 °C using two freezing rates: slow (0.15 °C min−1) or fast (1.45 °C min−1). Next, samples were stored in frozen conditions for 56 days and analysed every 14 days for starch damage, pasting properties, thermal and X‐ray analysis. The level of damaged starch increased with 3 min (69.3%), and 6 min (88.8%) of part‐baking time for both freezing rates compared to no part‐baked. In pasting analyses, peak viscosity decreased 27.3% and 38.4% for 3 and 6 min of part‐baking time, respectively, at 0 days of frozen storage; however, this tendency was observed for all frozen storage time. The gelatinisation enthalpy (ΔHg) decreased as part‐baking time increased, showing the maximum reduction at 6 min of part‐baked (94.9%). In X‐ray diffraction analyses at 3 and 6 min of part‐baking, the intensity of the signal increased 4.4% and 10.9%, respectively, probably due to the starch gelatinisation. These results can serve as a valuable guide for developing strategies to enhance the quality of part‐baked bread and improve production performance.