Effect of damaged starch levels on flour thermal behaviour and bread staling

LEÓN, A. E.; BARRERA, G. N.; PÉREZ, G. T.; RIBOTTA, P. D.; ROSELL, C. M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Springer

Año: 2006 vol. 224 p. 187 - 192

1438-2377

 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 flour–water 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. 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 flour–water 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.