1. Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study
- Author
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Patricia Vrinten, Mieke A. Nivelle, Ella Remmerie, Geertrui Bosmans, Jan A. Delcour, and Toshiki Nakamura
- Subjects
DYNAMICS ,Retrogradation (starch) ,IMPACT ,Starch ,Amylopectin ,Wheat flour ,Food chemistry ,CRYSTALLINE ,01 natural sciences ,PARAMETERS ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Amylose ,Bread making ,QUALITY ,Amylase ,Science & Technology ,Nutrition & Dietetics ,Temperature-controlled time domain proton nuclear magnetic resonance ,biology ,In situ analysis ,RETROGRADATION ,GELATINIZATION ,010401 analytical chemistry ,Water ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,0104 chemical sciences ,Chemistry, Applied ,Chemistry ,DOUGH ,chemistry ,Chemical engineering ,Food Science & Technology ,Physical Sciences ,biology.protein ,GROWTH ,MODEL SYSTEMS ,Alpha-amylase ,Life Sciences & Biomedicine ,Proton mobility ,Food Science - Abstract
Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1H NMR) toolbox. Fermented doughs from wheat flour containing starches with atypical AP chain length distribution and/or AM to AP ratio, or supplemented with Bacillus stearothermophilus α-amylase (BStA) were analyzed in situ during baking and cooling. The gelatinization temperature of starch logically depended on AP crystal stability. It was lower when starch contained a higher portion of short AP branches and higher when starch had higher AP content. During cooling, the onset temperature and extent of AM crystallization were positively related to starch AM content. BStA use resulted in slightly weakened starch networks and increased the starch polymers' mobility at the end of baking. That proton distributions evolved in a way corresponding to starch characteristics supports the suggested interpretation of NMR profiles during baking and cooling. ispartof: FOOD CHEMISTRY vol:295 pages:110-119 ispartof: location:England status: published
- Published
- 2019
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