Bread Starch Research Articles

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.

Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59g/100g) and wheat starch (41g/100g).

Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends

Starches obtained from five selected improved cassava species (NR 93/0199, TMS 96/0304, TMS 98/0581, TMS 92/10326, TMS 98/12123) were chemically modified by oxidation, acetylation and acid-thinning. Baking potentials of these starches were investigated. Acetylated starches significantly (p 0.05) effects on the sensory properties of the wheat/cassava starch bread samples, the native starches and TMS 98/0581 had the highest scores for general acceptability.

Combination of modified formulation and bioprocessing techniques as a way to improve nutritional and health potential of bread (1044.13)

Formulation and processing can improve nutritional, functional, and health attributes of foods. In breads, addition of whole wheat (WW) enhances content of dietary fiber, proteins, and non‐nutrients: minerals and antioxidants. Bioaccessibility of these compounds is partial due to cross‐linking to polymers and/or physical entrapment within the complex plant cell wall matrix and can be improved by technological processes. We study the effect of two bioprocessing techniques: A) Enzyme (pre‐ vs in situ treatment), B) dough mixing method (straight vs sponge and dough), in the release of antioxidants (free Ferulic Acid (FA) and Steryl Ferulates), in vitro digestibility, and antioxidant bioaccessibility in WW or Aleurone‐containing WW (AL‐WW) breads. Sponge and‐dough processing and enzyme treatment increases 1.5‐4.0 times the free FA in AL‐WW breads but only in‐situ enzyme treatment enhances free FA (about 1.4 times) in WW breads. Free Steryl Ferulates also increased with both processing methods in AL‐WW breads. Straight dough but not enzyme treatment enhances in vitro digestibility of AL‐WW bread starch fractions while the combination of sponge time and enzyme treatment benefit in vitro digestibility of WW bread. Bioaccessibility of antioxidant compounds (ORAC) is higher in AL‐WW vs WW bread. Thus, nutritional properties and health benefits of bread are influenced by formulation and processing techniques.

Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology

Response surface methodology (RSM) was used to analyze effects of hydroxypropylmethylcellulose (HPMC), yeast β-glucan, and whey protein isolate (WPI) on physical properties of gluten-free bread baked from formulas based on rice starch. A Box–Behnken design with three independent variables (HPMC, yeast β-glucan, and WPI) and three levels was used to develop models for the different responses (physical properties). Individual contour plots of the different responses produced from the models were compared to the corresponding reference wheat bread data and were superimposed to locate gluten-free bread formulations that met the wheat bread standards for spread ratio, specific volume, hardness, cohesiveness, chewiness, and crumb color L∗ value. The optimal formulation, determined from the data, contained 4.35 g/100 g HPMC, 1 g/100 g β-glucan, and 0.37 g/100 g WPI, rice starch basis. Predicted values of the optimized bread were experimentally tested and compared with the experimental wheat bread data. A good agreement among these data was observed. Moreover, the optimized rice starch bread was found to be acceptable according to the results of sensory analysis.

Kinetic studies on the multi-enzyme solution produced via solid state fermentation of waste bread by Aspergillus awamori

The aim of this study was kinetic analysis of the multi-enzyme solution produced from waste bread via solid state fermentation by Aspergillus awamori. It was found that at normal temperature for hydrolysis reactions, 60°C, the activation energies for denaturation of A. awamori glucoamylase, 176.2kJ/mol, and protease, 149.9kJ/mol, are much higher than those for catalysis of bread starch, 46.3kJ/mol, and protein, 36.8kJ/mol. Kinetic studies showed that glucoamylase and protease in the multi-enzyme solution should have at least two conformations under the two temperature ranges: 30–55°C and 60–70°C. Thermodynamic analysis showed that, deactivation of glucoamylase and protease in the multi-enzyme solution can be reversible between 30°C and 55°C, since ΔS is negative and ΔH is positive. On the other hand, for glucoamylase and protease, both ΔS and ΔH are positive between 60°C and 70°C. This means that the deactivation of both enzymes in the multi-enzyme solution is spontaneous in this temperature range. It was also found that the glucoamylase produced in the solid state fermentation of waste bread is more thermally stable than the protease in the mixture. Consequently, the protease had little or no effect on the stability of the glucoamylase. Furthermore, the half-life of the glucoamylase produced from waste bread pieces was much higher than that produced from wheat flour. This is an important finding because the mode of production, via solid state fermentation, appears to have increased the thermostability of the enzyme significantly.

Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean <i>(Parkia biglobosa)</i> flour

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepared from Parkia flour was 47.21%. However, wheat bread was 1.47% and Parkia bread 18.52% to 22.28% baked of (200℃ at 45 min) with 2.16% wheat bread and 31.74% to 35.05% Parkia bread baked of (130℃ at 90 min). Supplementation of wheat flour with Parkia flour 0 - 40% increased the crude protein content significantly (p < 0.05) from (7.89% - 15.68%), ash from (0.91% - 2.54%) and crude fiber (1.41% - 4.97%). Color of the bread treatments was remarkably affected by addition of different levels of Parkia flour. Therefore, Parkia flour could be added to wheat flour up to 15% without any observed detrimental effect on bread sensory properties. Sensory evaluation results indicated that bread with 5% to15% Parkia flour were rated the most acceptable and there was no significant difference in terms of acceptability compared to the control. This could be used to improve the nutritional quality of bread especially in developing countries were malnutrition is prevalent.

Structural Changes of Starch during Baking and Staling of Rye Bread

Rye sourdough breads go stale more slowly than wheat breads. To understand the peculiarities of bread staling, rye sourdough bread, wheat bread, and a number of starches were studied using wide-angle X-ray diffraction, nuclear magnetic resonance ((13)C CP MAS NMR, (1)H NMR, (31)P NMR), polarized light microscopy, rheological methods, microcalorimetry, and measurement of water activity. The degree of crystallinity of starch in breads decreased with hydration and baking to 3% and increased during 11 days of storage to 21% in rye sourdough bread and to 26% in wheat bread. (13)C NMR spectra show that the chemical structures of rye and wheat amylopectin and amylose contents are very similar; differences were found in the starch phospholipid fraction characterized by (31)P NMR. The (13)C CP MAS NMR spectra demonstrate that starch in rye sourdough breads crystallize in different forms than in wheat bread. It is proposed that different proportions of water incorporation into the crystalline structure of starch during staling and changes in starch fine structure cause the different rates of staling of rye and wheat bread.

Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours

Physico-chemical properties of bread baked by partially replacing normal wheat ( Triticum aestivum L.) flour (15, 30, and 45%) with two hard waxy wheat flours were investigated. Substitution with waxy wheat flour resulted in higher loaf volume and softer loaves. However, substitution at >30% resulted in excessive post-bake shrinkage and a ‘key-hole’ shape with an open crumb structure. Bread crumb microstructure indicated a loss of starch granule rigidity and fusing of starch granules. The cells in the interior of the bread did not become gas-continuous and as a result, shrunk as the loaf cooled. Soluble starch content was significantly higher in bread crumb containing waxy wheat flour than in control bread. Debranching studies indicated that the soluble starch in bread made with 30–45% hard waxy wheat flour was mostly amylopectin. Incorporation of waxy wheat flour resulted in softer bread immediately after baking but did not retard staling upon storage.

Physical, proximate and sensory properties of fortified sour starch bread.

Physical, proximate and sensory properties of fortified sour starch bread.

Physicochemical, functional and sensory properties of bread from cassava and sweet potato starches

This study investigates physicochemical, functional and sensory properties of bread from cassava and sweet potato starch. There were significant differences (p less than 0.05) in the chemical and functional properties of the starches. Ash, sugar, starch and dispersibility ranged from 0.46-0.69%, 1.15-2.45%, 71.25-73.22% and 68.95-82.05% respectively. The study also shows that significant differences (p less than 0.05) existed in the pasting properties of starch samples, as well as in the sensory properties of starch bread samples. Bread from a mixture of cassava and sweet potato starches had the highest value for crust color (7.80), taste (6.80) and overall acceptability (7.00). From this study therefore, bread made from the mixture of starches from sweet potato and cassava appears to be the best in terms of properties and acceptability.

Model Approach to Starch Functionality in Bread Making

We used modified wheat starches in gluten-starch flour models to study the role of starch in bread making. Incorporation of hydroxypropylated starch in the recipe reduced loaf volume and initial crumb firmness and increased crumb gas cell size. Firming rate and firmness after storage increased for loaves containing the least hydroxypropylated starch. Inclusion of cross-linked starch had little effect on loaf volume or crumb structure but increased crumb firmness. The firming rate was mostly similar to that of control samples. Presumably, the moment and extent of starch gelatinization and the concomitant water migration influence the structure formation during baking. Initial bread firmness seems determined by the rigidity of the gelatinized granules and leached amylose. Amylopectin retrogradation and strengthening of a long-range network by intensifying the inter- and intramolecular starch-starch and possibly also starch-gluten interactions (presumably because of water incorporation in retrograded amylopectin crystallites) play an important role in firming.

Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch

The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were compared with those of flour made from representative bread wheat classes, No.1 Canada western red spring (1CW) and Hard red winter (HRW). There was not a large difference in the bread-making quality of the above four flour types, except that the water absorption of the Kitanokaori flour was high, and the gassing power of the dough was low. Bread made from the two above-mentioned Japanese flour types (two new bread varieties) were quite soft after baking, and the degree of staling (changes in hardness) were somewhat lower than those made with 1CW and HRW. The cohesiveness of the two new bread varieties, i.e., the index of bread elasticity, showed higher values than those of others up to 1 day of storage. From the analysis of bread staling and the retrogradation of starch in bread, it was proven that the staling rate and starch retrogradation rate constants of the two new bread varieties were approximately the same as those of bread made from 1CW and HRW but the starch retrogradation of the new bread varieties was somewhat slower than that of the others up to 2 days of storage. The analysis of hardness and cohesiveness of the flour and starch gel from the above four flour types indicated that the softness and high cohesiveness of the two new bread varieties after baking were, to a great extent, the result of the soft texture of starch gel in these varieties. These results showed that the somewhat slow staling, especially staling in the early stage, and the extreme softness after baking of the two new bread varieties were attributed to the soft texture and low retrogradation of starch gel in the bread, which was related to the lower amylose content of these new flour types.

Formation of Enzyme‐Resistant Starch in Bread as Affected by High‐Amylose Wheat Flour Substitutions

ABSTRACTHigh‐amylose wheat flour was used to substitute for normal wheat flour in breadmaking and formation of resistant starch (RS) in bread during storage was determined. Substitution with high‐amylose wheat flour (HAF) decreased peak and final viscosities, breakdown, and setback. Doughs with HAF substitutions were weaker and less elastic, and absorbed more water than those of the normal wheat flour. After baking, RS contents in breads with 10, 30, and 50% HAF substitutions were 1.6, 2.6, and 3.0% (db), respectively, higher than that of the control (0.9%, db). The levels of RS increased gradually during storage for one, three, and five days. With substitutions of 30 and 50% HAF, the total levels of dietary fiber (DF) and RS in bread after five days of storage were 15.5 and 16.8% (db), respectively, as compared to 13.0% (db) in bread from the normal wheat flour. The loaf volumes and appearances of bread crumbs made from HAF substitutions of 10 and 30% were not significantly different from those of the control, whereas the substitution with 50% HAF decreased loaf volume and resulted in inferior appearance of breadcrumbs. The firmness of breadcrumbs increased along with increase in the level of HAF substitutions after baking. During storage, the firmness of breadcrumb with 10% HAF substitutions was higher than that of the control, whereas breads with 30 and 50% HAF substitutions had similar firmness to the control. As a result, HAF might be used to substitute for up to 50% normal wheat flour to make bread with acceptable bread quality and significantly high amount of RS.

Sensory, Mechanical, and Microscopic Evaluation of Staling in Low‐Protein and Gluten‐Free Breads

ABSTRACTStaling over a 120‐hr period was compared in a gluten‐free rice bread, a low‐protein starch bread, and two gluten‐containing breads (standard wheat and added‐protein wheat) using quantitative descriptive analysis (QDA), critical stress values obtained by mechanical compression testing, and scanning electron microscopy (SEM). The gluten‐free rice bread had the highest QDA scores for both moistness and overall freshness, whereas the low‐protein starch bread had the lowest scores for both attributes. Differences in critical stress values over the 120‐hr period demonstrated that the gluten‐free rice bread had the greatest resistance to mechanical collapse, indicating the least structural damage, whereas the low‐protein starch bread had the least resistance to mechanical collapse. Both wheat breads had QDA moistness and freshness scores, and critical stress values that ranged between the gluten‐free rice and low‐protein starch breads. SEM showed the formulation containing rice, egg and milk proteins, xanthan gum, and hydroxypropylmethylcellulose created a bicontinuous matrix with starch fragments, similar to gluten.

Water Redistribution and Structural Changes of Starch During Storage of a Gluten-free Bread

The objective of the present work was to analyze molecular and supramolecular changes of bread starch and to relate bread firmness increase during storage with starch recrystallization and water hydration levels and migration in gluten-free bread. At the studied conditions starch was in the supercooled region of the state diagram, at a temperature between Tg (glass transition temperature) and Tm (melting temperature), feasible to crystallize. The crystalline degree during storage was followed by the intensity increase in the X-ray diffraction peaks. During bread storage, water migration occurred from the crumb towards the crust. Water amount and redistribution affected the kind of starch crystallites formed and firmness of aged bread. It was not the total amount of crystalline fraction that determined bread firmness, but the type of crystallites formed. These observations are a further evidence that bread firmness development and starch recrystallization, although being related phenomena, are obviously separate events.

Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.

Düşük proteinli glütensiz Özel Diyet Nişasta Ekmeği : Araştırmadan uygulamaya

The incidence of various inherited metabolic diseases is very high in Turkey A considerable number of patients suffering from these diseases need special dietary products with low protein content for their management Unfortunately these special products are not available in our country except the imported ones which are too expensive In this study we made a gluten free and protein reduced bread named Special Dietary Starch Bread now can be bought from the stands of People s Bread Company of Istanbul Municipality Key words: inherited metabolic diseases coeliac disease low protein diet gluten free diet starch

Determination of Cry9C Protein in Corn-Based Foods by Enzyme-Linked Immunosorbent Assay: Interlaboratory Study

The performance of a commercially available enzyme-linked immunosorbent assay kit (Enviro-Logix) was assessed for the determination of Cry9C protein, which is produced by the genetically modified corn StarLink, in 8 types of corn-based foods (starch, refined oil, soft tortillas, tortilla chips, corn flakes, corn puffs, corn muffins, and corn bread) in an interlaboratory study involving 7 laboratories in the United States. The assay kit is a double antibody sandwich and is based on the specific interaction between antibody and antigen. The Cry9C protein analyte is sandwiched between 2 antibodies, one to capture the analyte and the other is conjugated to the enzyme, horseradish peroxidase. The enzyme uses tetramethylbenzidine/peroxide for color development. A strong acid stopping reagent is then used to change the color from blue to a stable yellow. The intensity of the color is proportional to the concentration of the Cry9C protein. In this study blind duplicates of control samples (blank material prepared from non- StarLink corn), spiked samples (blank material with the addition of Cry9C protein), and samples containing incurred analyte (products prepared with StarLink corn) were analyzed. Cry9C protein from 2 different sources was used to spike the food products. Cry9C protein produced and purified from a bacterial host was used to prepare spiked test samples at 2.72 and 6.8 ng/g. Cry9C protein from StarLink corn flour was used to prepare spiked samples at 1.97 ng/g. Average recoveries for samples spiked with corn flour Cry9C protein at 1.97 ng/g ranged from 73 to 122%, within-laboratory relative standard deviations (RSDr) ranged from 6 to 22%, and between-laboratories relative standard deviations (RSDR) ranged from 16 to 56%. Average recoveries for samples spiked with bacterial Cry9C protein at 2.72 and 6.8 ng/g ranged from 27 to 96% and from 32 to 113%, respectively; RSDr values ranged from 10 to 35% and from 7 to 38%, respectively; and the RSDR ranged from 28 to 84% and 15 to 75%, respectively. The incurred test samples were found to contain Cry9C protein at levels ranging from 0.8 to 3187 ng/g depending on the product, RSDr values ranged from 5 to 16% and RSDR values ranged from 11 to 71%. Results of the statistical analysis indicate that this method is applicable to the determination of Cry9C protein in the 8 types of collaboratively studied corn-based products containing Cry9C protein (from StarLink) at levels of > or =2 ng/g.

Structural Properties of Starch in Bread and Bread Model Systems: Influence of an Antistaling α‐Amylase

ABSTRACTThe influence of an antistaling α‐amylase on bread crumb and on wheat starch gels was investigated taking into account different levels of structural hierarchy. Bread was prepared by a conventional baking procedure. Starch gels were produced by heating a concentrated starch dispersion in closed molds. Bread and starch gels were characterized by compression tests, light microscopy (LM), differential scanning calorimetry, and X‐ray measurements. The α‐amylase enhanced the initial firmness of starch gels and reduced the firming rate of bread and starch gels on aging. LM revealed that amylose and amylopectin phase‐separated within the starch granules and that freshly baked control bread and starch gels showed weak birefringence which became more intense during aging. Amylase‐containing bread and starch gels exhibited strong birefringence in the amylose rich region of the granules directly after baking which did not significantly increase during aging. The enzyme hindered the retrogradation of amylopectin as detected by differential scanning calorimetry, whereas X‐ray diffraction indicated that the enzyme induced low levels of starch crystallinity which did not change during aging. It is hypothesized that the antistaling effect of the amylase is based on the capacity to partially degrade amylopectin and, by this, to hinder its recrystallization. On the other hand, the enzyme slightly degrades amylose by an endo‐mechanism which, in turn, promotes the rapid formation of a partly crystalline amylose network in fresh bread and hinders amylose rearrangements during aging.

The Effect of Non-Gluten Proteins on the Staling of Bread

As part of our studies on the mechanisms of bread staling, starch bread was used as a research tool that enables us to gain insights into the individual contributions that starch and gluten have on staling. Reconstitution experiments have demonstrated that bread of equivalent specific loaf volume stales at the same rate irrespective of protein concentration, or type of protein. However, other properties of bread, such as specific loaf volume, may be altered by specifically changing the protein component in the flour.