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Bread dough and bread are dispersed systems consisting of starch polymers that interact with other flour components and added ingredients during processing. In addition to gluten proteins, starch impacts the quality characteristics of the final baked product. Wheat starch consists of amylose and amylopectin organized into alternating semicrystalline and amorphous layers in granules that vary in size and are embedded in the endosperm protein matrix. Investigation of the molecular movement of protons in the dough system provides a comprehensive insight into granular swelling and amylose leaching. Starch interacts with water, proteins, amylase, lipids, yeast, and salt during various stages of breadmaking. As a result, the starch polymers within the produced crumb and crust, together with the rate of retrogradation and staling due to structural reorganization, moisture migration, storage temperature, and relative humidity determines the final product's textural perception. This review aims to provide insight into wheat starch composition and functionality and critically review recently published research results with reference to starch structure-function relationship and factors affecting it during dough formation, fermentation, baking, cooling, and storage of bread., (© 2023 The Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

The physicochemical properties of starches extracted from five bambara genotypes were investigated. Bambara starch granules were predominantly oval shaped with a smooth surface and an average size of 26±0.2μm. The amylose contents (20-35%) varied significantly among genotypes. X-ray diffraction revealed the C-type pattern for all starches with relative crystallinity range: 29-35%. FTIR spectra of bambara starches showed variable peak intensities at 2931, 1655 and 860cm(-1), which corresponds to CH stretching, H2O bending vibrations and CO stretching, respectively. Bambara genotype with the highest amylose content showed the lowest intensity at wavenumber 2931cm(-1). With the exception of oil absorption which was similar, swelling power, water absorption and paste clarity of starches were significantly different among genotypes. Genotype with high amylose content showed restricted swelling, low paste clarity and great ability to absorb water. All bambara starches displayed a shear thinning behaviour (n<1)., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Sushi rice is a ready-to-eat traditional Japanese dish seasoned with vinegar, sugar and salt that has gained popularity worldwide. There are many rice cultivars grown in the world which vary in their cooking, sensory, and processing quality. The aim of this study was to analyse chemical, physical, and functional properties of three rice varieties (Vietnamese, Italian, and Australian) to determine their suitability for sushi rice production. Rice was cooked using industry norms and vinegar was then added; samples with no vinegar were prepared for comparison. The rice was stored during 5 days at 4 °C after cooking for texture profile analysis and samples were taken on day 1 and day 5. Flour composition as well as amylose content, gelatinisation properties using differential scanning calorimeter, pasting properties using Rapid Visco Analyser, water absorption capacity (WAC), oil absorption capacity (OAC) and swelling power of extracted starch were determined. Results showed that the amylose content (16.51 to 21.37%) had a large impact on the functional and quality characteristics of the rice variants including texture, pasting, gelatinisation and WAC properties. Australian starch showed the highest amylose content, setback viscosity, final viscosity, pasting temperature and lowest gelatinisation temperature. The lower amylose content and gelatinisation temperature contributed to a softer texture in the Vietnamese rice samples over life. The added vinegar aided in keeping the texture soft during the shelf-life of the rice. Since sushi rice is usually prepared with vinegar, Italian and Vietnamese rice are better candidates for sushi rice based on their lower hardness after 5 days of storage when compared to the Australian variety. [ABSTRACT FROM AUTHOR]

Bambara groundnut is a starchy grain that could serve as a starch source for the industry. In the native form, starches are generally unsuitable for most industrial applications and hence are modified. Physical modification methods including annealing are preferred for starch modification because they are environmentally friendly. Previous studies on the annealing of Bambara starch focused on single‐temperature treatment. This study investigated the physicochemical properties of Bambara starch annealed at varying temperatures of 45, 50, 55, and 60°C for 24 h. The amylose contents of the starches varied between 27.18% and 28.53%. Annealed Bambara starches showed significantly lower swelling and solubility values than the native starch. Furthermore, except for the time to peak (4.05–4.44 min), pasting temperatures (81.95–84.00°C), gelatinization temperatures (70.47–77.23°C), and gelatinization enthalpies (3.95–4.41 J/g) which increased the pasting properties of the annealed starches decreased. The result of this study should guide researchers on the specific annealing temperature to use for specific food and industrial applications. Novelty impact statement: Bambara grains are rich in starch which could be used as an alternative and cheap starch source to the conventional corn and potato sources. This study report for the first time the impact of different annealing temperatures on the physicochemical properties of Bambara starch. Annealing was chosen because it is an environmentally friendly method of starch modification. Results from this study show that the modified starch would have varying applications in the food industry, for example as a thickener, and as a stabilizer. [ABSTRACT FROM AUTHOR]

Cassava root has a low shelf‐life that that could be extended by low‐temperature storage such as freezing and refrigeration. This study investigated the structural, functional, and pasting properties of starch extracted from cassava roots refrigerated for 3 weeks. Amylose contents (18%–26%) decreased with an increase in refrigerated storage, but the crystalline pattern (Type A) did not change. FTIR result suggests a weakening of the bonds in the OH‐region. Majority of the granules showed irregular shape, while a few were oval, round, truncated, and polygonal, suggesting that they are compound starches. Refrigerated storage resulted in significant (p <.05) increase in peak, setback, breakdown, and final viscosities, but the pasting temperatures of the starches were very similar (73°C). This study has demonstrated that useful end products such as starch may be obtained from refrigerated cassava roots. Practical applications: This study confirms the possibility of extending the shelf‐life of cassava roots and established the quality of starch from the stored roots. Losses of cassava roots caused by rodents, physiological, and microbiological processes can be reduced by refrigerated storage, while also creating useful end products such as starch for industrial use. Farmers may through cooperative build large cold rooms in their farms and may store roots for up to 3 weeks without significant changes in starch. [ABSTRACT FROM AUTHOR]

Bitter yam ( Dioscorea dumetorum ) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (>80 °C) are frequently encountered. [ABSTRACT FROM AUTHOR]

The physicochemical properties of starches extracted from three bambara groundnut landraces, maroon, brown, and cream were studied. The amylose contents (31.5-34.6%) of the bambara starches were significantly different among the landraces. All the bambara starches exhibited an A-type crystalline pattern with an average relative crystallinity of 32%. The peak gelatinization temperature (approx. 73°C) of brown bambara starch was slightly low compared to maroon (approx. 78°C) and cream (approx. 76°C) bambara starch. The bambara starches showed substantially high proportion of resistant starch (71%) and similar predicted glycemic index (40.1) among landraces. Bambara starch can potentially be used as a thickening agent in food products and ingredient development. [ABSTRACT FROM AUTHOR]

This study investigated the effect of stearic acid, linoleic acid, and lysophosphatidylcholine on complex formation and physicochemical properties of bambara starch in comparison with potato starch. The complexation index reached maximum at 2% lipid concentration. Bambara starch complexed better with stearic acid than with linoleic acid and lysophosphatidylcholine. A similar trend was observed for potato starch but to a lesser extent. All lipids significantly reduced the peak and setback viscosities of bambara starch, but increased the final viscosity. Pasting of bambara and potato starches with lipids resulted in the formation of type-I V-amylose complexes, with melting temperatures ranging from ~98 to 102°C. X-ray diffraction of these complexes showed the crystalline V-amylose pattern with a major peak at 2Θ=19.9° and minor peaks at 2Θ=7.4° and 12.9°. Modification of bambara starch with lipids resulted in reduced digestibility, suggesting their potential application in formulating foods for the management of diabetes. [ABSTRACT FROM AUTHOR]

Amylose can form inclusion complexes with lipids for improved starch functionality. This study determined the influence of high-pressure homogenization on the physicochemical properties of bambara starch complexed with lysophosphatidylcholine. Homogenization significantly increased the degree of complexation of bambara starch with lysophosphatidylcholine. Bambara starch showed higher complex index than corn and potato starch reference samples. X-ray diffraction revealed the formation of V-amylose crystalline types with peaks at 2Ѳ = 7.4, 12.9 and 19.9°. Complexing bambara, corn and potato starches with lysophosphatidylcholine resulted in the formation of type I V-amylose complexes. These complexes had melting temperatures and enthalpies ranging from 91.5 to 98.6 °C and 1.4–5.5 J/g respectively. Starch-lysophosphatidylcholine complexes displayed low syneresis rate. Homogenized bambara starch complexes were non-gelling while unhomogenized types produced weak gels, with G ′ ˃ G ″ in the frequency range: 0.1–10 Hz. The non-gelling properties of homogenized bambara starch-lysophosphatidylcholine complex suggest that the modified starch could be used in the food industry to provide smooth texture in frozen foods and desserts. [ABSTRACT FROM AUTHOR]

Flour-additive complexes exhibit noteworthy characteristics which can be exploited in food applications. In this study, food additives namely guar gum (GG) and sodium stearoyl lactylate (SSL) were respectively complexed with cassava flour (CF) using dry-heat-moisture treatment and steam-heat-moisture treatment, respectively. Thus, the effect of the complexation processes on structural, functional, viscoelastic and thermal characteristics of CF were examined. It was revealed that all the complexation processes increased granule deformity and decreased granule size (d [4.3] ; 48%–73%), as well as increased relative crystallinity (5%–19%), gelatinisation onset to conclusion temperature range (22%–51%) and gelatinisation enthalpy (Δ H ; 23%–36%) of CF. All the complexation processes also decreased the swelling characteristics (swelling power and peak viscosity) and amylose retrogradation tendency (setback viscosity; 43%–64%) of CF. Furthermore, irrespective of heat-moisture treatment, CF-SSL complexes exhibited larger d [4.3] and greater paste and gel resistance to structural deformation and relative crystallinities than CF-GG complexes. It was also deduced that heat-moisture treatment had contrasting effects on the characteristics of the CF-additive complexes. Thus, the heat-moisture treated CF-additive complexes presented in this study can be used as structuring agents in food systems. [ABSTRACT FROM AUTHOR]

• Legume starch have high amylose content and are more suitable for complexation with lipids. • Structural properties of legume starches are influenced by V-amylose preparation method. • Mechanism of complexation of lipid with starch depend on lipid structure & preparation method. • Homogenized complexes were non-gelling and may be used in foods for better mouth feel. There is a growing interest in alternative sources of starch for various industrial applications to cater for the increasing demand of starch, avoid the sole reliance on conventional sources such as corn and to prevent shortage of supply. Legume starches with high levels of amylose and high resistant starch contents are suitable alternatives. However, starch must be modified to overcome the shortcomings associated with native starches. The modification of starch with lipids results in the formation of inclusion complexes, called V-amylose complexes with improved physicochemical and functional properties and this category of modified starch is further regarded as clean-label. Clean-label ingredients are consumer and environmentally friendly and do not contain synthetic chemicals that may present food safety concerns. This review documents the current level of research on V-amylose complexes formed using legumes starches and outlines research gaps that could be explored for better utilisation of these legumes in the industry. [ABSTRACT FROM AUTHOR]

This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80 and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of tapioca (a meal made by roasting and partial gelatinization of CS). Amylose content ranged from 23.89% to 30.25% with SPS inclusion from 0 through 100%. Peak viscosity and breakdown decreased while final viscosity and setback increased, with increasing SPS. Peak time and peak temperature were in the ranges of 4.3–5.0 min and 50.20–75.0 °C, respectively. Least gelation capacity (L.G.C.), swelling capacity (S.C.) and water absorption capacity (W.A.C.) increased by 16.67–80.67%, 7.17–21.18% and 0.33–10.90%, respectively. All tapioca samples were generally accepted, though 100% CS tapioca was most accepted. Tapioca sample with 20% SPS was most accepted among the various CS-SPS blends. Sensory impairment was attributed to caramelization of sucrose remnant in the SPS extract. The increased functional properties, particularly W.A.C. and S.C., of tapioca in this study is an indication of less soaking time which can reduce the drudgery associated with the preparation of tapioca. The study also reveals a strategy to diversify the traditional base source of the meal. • Amylose contents of the starch blends ranged approximately between 24 and 30%. • Peak and final viscosity decreased and increased, respectively with sweet potato starch inclusion. • Sensory attributes of the tapioca samples decreased with increasing levels of sweet potato starch. • Tapioca having 20% sweet potato starch was rated most comparably to the control in sensory ratings. [ABSTRACT FROM AUTHOR]

Spoilage of cassava root begins immediately after harvest, but its shelf-life could be enhanced by adopting freezing as a storage method. This study investigated the physicochemical properties and morphology of starch isolated from cassava roots frozen for 0, 7, 14, 21 and 28 days. Extracted starches can be categorized as compound starches with most granules irregularly shaped, with some oval, round and truncated. The amylose contents (22.05–26.41%) decreased with an increase in the freezing time, but the starches showed similar crystallinity pattern (Type A). Fourier infrared transform spectroscopy showed a reduction in double-helical order structure of starches from frozen cassava roots. Starches from the stored roots were generally less firm, less sticky, more cohesive and had higher peak and trough viscosities compared to starch from freshly harvested roots. Starch from frozen cassava starch may be suited for use in certain types of noodles, such as Japanese noodles due to low amylose content. Future studies are however, required to explore the starches in food applications. • Freezing of root caused a decrease in amylose from 26.41% to 22.05%. • Cassava starch were mainly irregular in shape, while a few were oval, round and truncated. • Freezing did not change the crystalline pattern (Type A) of extracted starches. • Pasting temperatures (approx. 71–74 °C) were not substantially affected by freezing. • Starches from frozen cassava were less firm and less sticky but more cohesive. [ABSTRACT FROM AUTHOR]