Evaluation of the impact of annealing on gelatinisation at intermediate water content of wheat and potato starches: A differential scanning calorimetry and small angle X-ray scattering study

Jacobs, Heidi I.L.; Mischenko, N; Koch, Michel H. J.; Eerlingen, R. C.; Delcour, Jan A.; Reynaers, Harry

doi:10.1016/s0008-6215(97)00231-0

Cited by 98 publications

(81 citation statements)

References 12 publications

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“…It is known that, at low water content, less water is absorbed in the amorphous parts and only a fraction of crystallites within the granule is cooperatively disrupted, giving rise to a first endotherm. Redistribution of water in the granules then occurs and the remaining crystallites melt at a higher temperature, which in turn would correspond to the presence of the second peak (Jacobs et al 1998). …”

Section: Enthalpies Of Transitionmentioning

confidence: 99%

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling

2015

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The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31°C/min) corresponding respectively to baking temperature of 220 and 240°C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T 20, T 21 and T 22 ) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.

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Section: Enthalpies Of Transitionmentioning

confidence: 99%

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling

2015

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“…Annealing produces a sharper crystalline peak in WAXS and an increase in the gelatinization temperature of the native starch without any structure loss. [131] The behaviour of starch in water with the application of heat is explained largely by the application of these Level 3 structural elucidation techniques. Cameron et al used SAXS to observe the change in electron densities in the amorphous growth region, crystalline lamellae, and amorphous lamellae.…”

Section: Some Structure-property Relationsmentioning

confidence: 99%

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Witt

Gilbert

2013

Aust. J. Chem.

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Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch -individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements -can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multipledetector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.

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“…Using this technique, Jacobs et al (Jacobs, Mischenko et al 1998) showed that (for wheat and potato starches) the repeat distances of the crystalline and amorphous lamellae remain unchanged (10.5 nm in wheat and 9.9 nm in potato), although there was an increase in peak intensity (Cameron and Donald 1993;Tester and Debon 2000).…”

Section: Xrdmentioning

confidence: 99%

Starch Gelatinization under Shearless and Shear Conditions

Xie¹,

Liu²,

Chen³

et al. 2007

International Journal of Food Engineering

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This article reviews the development of studying starch gelatinization under shear and shearless conditions, in particular the technologies used to detect the degree of gelatinization. Advantages and disadvantages of each technology were discussed and then some examples were presented to demonstrate their application. A new technology RheoScope, an instrument that can measure viscosity under shear stress and simultaneously observes variation of starch particles using a microscope, was also introduced. It was found the definition of "gelatinization" could be different for different detection technologies. Under shearless condition full gelatinization of starch needs about ratio of water 3/starch 1, while the gelatinization under shear condition requires less water content since shear stress enhances the processing. The number of endotherm and enthalpy of gelatinization depends on amylose/amylopectin, moisture and lipid content.

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Evaluation of the impact of annealing on gelatinisation at intermediate water content of wheat and potato starches: A differential scanning calorimetry and small angle X-ray scattering study

Cited by 98 publications

References 12 publications

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Starch Gelatinization under Shearless and Shear Conditions

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