CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Effect of damaged starch levels on flour thermal behaviour and bread staling
Autor/es:
AE LEON; G BARRERA; GT PEREZ; PABLO DANIEL RIBOTTA; C ROSELL
Revista:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Editorial:
Springer-Verlag
Referencias:
Lugar: Berlin; Año: 2006 vol. 224 p. 187 - 192
ISSN:
1438-2377
Resumen:
The effect of the amount of damaged starch in
two different flours (wheat and triticale) on the bread quality
and its behaviour during storage has been analysed. Two
wheat and one triticale flour cultivars were milled in a disc
mill to obtain different levels of damaged starch. Differential
Scanning Calorimetry (DSC) and RapidVisco Analyser
(RVA) were used to characterize the flour properties and
TA-XT2 textural analyses were made on breadcrumb. The
effect of the damaged starch content on the bread firming,
the amylopectin retrogradation and starch-pasting properties
were studied in order to establish any relationship
between damaged starch and bread staling. DSC analysis
showed that the damaged starch content changed the
thermal behaviour of flourwater mixtures: the higher the
levels of damaged starch the lower the starch-gelatinization
enthalpy and the higher the melting enthalpy of amylose
lipid complexes. The amount of amylopectin retrogradation
and breadcrumb firming increased with the damaged
starch content at the beginning of storage time; however,
differences were decreasing at final storage time. The flour
viscosity during pasting decreased as their damaged starch
content increased.