Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread

被引:1
|
作者
Toufeili, I [1 ]
Habbal, Y
Shadarevian, S
Olabi, A
机构
[1] Amer Univ Beirut, Dept Food Technol & Nutr, Beirut, Lebanon
[2] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA
关键词
Arabic bread; non-wheat starches; cross-linked starch; staling;
D O I
10.1002/(SICI)1097-0010(199910)79:13<1855::AID-JSFA446>3.0.CO;2-2
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with significantly (P < 0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g kg(-1) amylopectin) for wheat starch (279 g kg(-1) amylopectin) resulted in bread that was not significantly different from regular wheat bread when assessed in the fresh state. However, upon aging, the waxy barley starch-containing bread staled at a significantly (P < 0.05) faster rate than regular wheat bread. Breads made with waxy barley starch cross-linked with 50, 200 or 500 ppm phosphorus oxychloride showed higher enthalpy of melting (Delta H) upon aging and staled faster than the bread formulated with waxy barley starch. These findings suggest that amylopectin retrogradation is one of the determinants of Arabic bread staling and that cross-linking promotes recrystallisation of amylopectin, possibly by keeping the polymer chains in close proximity. The rate of staling in breads formulated with cross-linked waxy barley starch decreased with increasing levels of cross-linking, possibly owing to restrictions in the degree of starch swelling. (C) 1999 Society of Chemical Industry.
引用
收藏
页码:1855 / 1860
页数:6
相关论文
共 50 条
  • [1] FIRMING OF BREAD CRUMB WITH CROSS-LINKED WAXY BARLEY STARCH SUBSTITUTED FOR WHEAT-STARCH
    INAGAKI, T
    SEIB, PA
    CEREAL CHEMISTRY, 1992, 69 (03) : 321 - 325
  • [2] Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread
    Devi, Rekhashree
    Singh, Awanish
    Dutta, Ditimoni
    Sit, Nandan
    EFOOD, 2024, 5 (01)
  • [3] Properties of cross-linked starch from waxy mutant wheat tanikei A6599-4
    Kiribuchi-Otobe, Chikako
    Fujita, Masaya
    Matsunaka, Hitoshi
    Sekine, Masahiro
    CEREAL CHEMISTRY, 2006, 83 (06) : 590 - 594
  • [4] Starch retrogradation and firming of bread containing hydroxypropylated, acetylated, and phosphorylated cross-linked tapioca starches for wheat flour
    Miyazaki, M
    Maeda, T
    Morita, N
    CEREAL CHEMISTRY, 2005, 82 (06) : 639 - 644
  • [5] Effect of potato starch extrudates on the physical properties and staling of wheat bread
    Gumul, Dorota
    Ziobro, Rafal
    Korus, Jaroslaw
    Krystyjan, Magdalena
    Witczak, Teresa
    Zieba, Tomasz
    Gambus, Halina
    STARCH-STARKE, 2015, 67 (5-6): : 540 - 548
  • [6] Comparison of Endosperm Starch Granule Development and Physicochemical Properties of Starches from Waxy and Non-Waxy Wheat
    Yu, Xurun
    Yu, Heng
    Zhang, Jing
    Shao, Shanshan
    Zhou, Liang
    Xiong, Fei
    Wang, Zhong
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2015, 18 (11) : 2409 - 2421
  • [7] Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties
    Wang, Weiwei
    Guan, Lan
    Seib, Paul A.
    Shi, Yong-Cheng
    CARBOHYDRATE POLYMERS, 2018, 196 : 18 - 26
  • [8] White Pan Bread and Sugar-Snap Cookies Containing Wheat Starch Phosphate, A Cross-Linked Resistant Starch
    Yeo, Lee Lee
    Seib, Paul A.
    CEREAL CHEMISTRY, 2009, 86 (02) : 210 - 220
  • [9] Physico-chemical Properties of Phosphoryl Chloride Cross-linked Wheat Starch
    Majzoobi, Mahsa
    Radi, Mohsen
    Farahnaky, Asgar
    Jamalian, Jalal
    Tongdang, Taewee
    IRANIAN POLYMER JOURNAL, 2009, 18 (06) : 491 - 499
  • [10] Impact of waxy, partial waxy, and wildtype wheat starch fraction properties on hearth bread characteristics
    Sahlstrom, Stefan
    Baevre, Anne Birgit
    Graybosch, Robert
    CEREAL CHEMISTRY, 2006, 83 (06) : 647 - 654