Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches. (1st August 2020)

• Record Type: Journal Article
• Authors: Nivelle, Mieke A.; Beghin, Alice S.; Vrinten, Patricia; Nakamura, Toshiki; Delcour, Jan A.
• Is Part Of: Food chemistry. Volume 320(2020)
• Publication Date: 2020-08-01
• Subjects: TD 1H NMR time domain proton nuclear magnetic resonance -- AM amylose -- AP amylopectin -- BStA Bacillus stearothermophilus α-amylase -- DP degree of polymerization -- MC moisture content -- GBSSI granule-bound starch synthase I -- SSIIa starch synthase IIa -- NIL near-isogenic line -- H-AP high-amylopectin -- dm dry matter -- DMSO dimethylsulfoxide -- SDS sodium dodecyl sulfate -- SDS-EP protein extractability in SDS-containing media -- FID free induction decay -- T2 relaxation time transverse relaxation time -- CPMG Carr-Purcell-Meiboom-Gill -- DSC differential scanning calorimetry -- ΔHAP melting enthalpy of retrograded AP crystals -- au arbitrary units -- nc no crust; Amylose -- Amylopectin -- Water -- Gluten -- Crumb resilience and firmness -- Amylopectin retrogradation -- Network hydration -- Time domain proton nuclear magnetic resonance; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126609
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Both underdeveloped and rigid bread crumb networks have low resilience. High contents of amylopectin and its long outer branch chains favor retrogradation. Short exterior amylopectin branch chains lead to less bread crumb firming. Crumb moisture content co-determines the extent of bread crumb firming. Abstract: Bread crumb firming is largely determined by the properties of gluten and starch, and the transformations they undergo during bread making and storage. Amylose (AM) and amylopectin (AP) functionality in fresh and stored bread was investigated with NMR relaxometry. Bread was prepared from flours containing normal and atypical starches, e.g., flour from wheat line 5-5, with or without the inclusion of Bacillus stearothermophilus α-amylase. Initial crumb firmness increased with higher levels of AM or shorter AM chains. Both less extended AM and gluten networks and too rigid AM networks led to low crumb resilience. AP retrogradation during storage increased when crumb contained more AP or longer AP branch chains. Shorter AP branch chains, which were present at higher levels in 5-5 than in regular bread, were less prone to retrogradation, thereby limiting gluten network dehydration due to gluten to starch moisture migration. Correspondingly, crumb firming in 5-5 bread was restricted.