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. (15th October 2019)

• Record Type: Journal Article
• Authors: Nivelle, Mieke A.; Remmerie, Ella; Bosmans, Geertrui M.; Vrinten, Patricia; Nakamura, Toshiki; Delcour, Jan A.
• Is Part Of: Food chemistry. Volume 295(2019)
• Page Start: 110
• Page End: 119
• Publication Date: 2019-10-15
• Subjects: TD 1H NMR time domain proton nuclear magnetic resonance -- AM amylose -- AP amylopectin -- BStA Bacillus stearothermophilus α-amylase -- DP degree of polymerization -- CHL carbohydrate leaching -- GBSSI granule-bound starch synthase I -- SSIIa starch synthase IIa -- MW molecular weight -- NIL near-isogenic line -- H-AP high-amylopectin -- MC moisture content -- DMSO dimethylsulfoxide -- WRC water retention capacity -- dm dry matter -- T2 relaxation time transverse relaxation time -- FID free induction decay -- CPMG Carr-Purcell-Meiboom-Gill -- DSC differential scanning calorimetry -- ΔHAP melting enthalpy of AP crystals during gelatinization -- SP swelling power -- au arbitrary units; Bread making -- Starch -- Amylose -- Amylopectin -- Water -- Temperature-controlled time domain proton nuclear magnetic resonance -- Proton mobility -- In situ analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.05.049
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Changes in starch components during bread making are monitored with an NMR toolbox. Amylopectin crystal stability defines the timing of gelatinization. Timing and extent of amylose crystallization depend on starch amylose content. Mobile protons' mobility after baking was higher when amylose content was lower. The way NMR profiles vary with starch properties supports NMR data interpretation. Abstract: Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1 H 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.