Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems

Hayes, Anna; Okoniewska, Monika; Martínez, Mario M.; Zhao, Bin; Hamaker, Bruce R.

doi:10.1016/j.foodres.2020.109745

Cited by 13 publications

(8 citation statements)

References 23 publications

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“…Amylopectin from the different molecules did not show significant differences in M w (

2.1 × 10 8 Da) and polydispersity (ranging from 1.9 to 2.1). Slightly higher values for M w of amylopectin from regular wheat containing 27% amylose were reported (3.1 × 10 8 Da) [ 25 ], which could be attributed to the different cultivars or due to the slight molecular fragmentation occurring during drum-drying [ 11 , 26 , 27 ]. Specifically, drum-drying results in a significantly lower decrease of starch M w compared to extrusion, which typically results in pregelatinized starches with a relatively low solubility index, as will be discussed in Section 3.2 .…”

Section: Resultsmentioning

confidence: 99%

“…Specifically, drum-drying results in a significantly lower decrease of starch M w compared to extrusion, which typically results in pregelatinized starches with a relatively low solubility index, as will be discussed in Section 3.2 . For example, Hayes, Okoniewska, Martinez, Zhao, and Hamaker [ 26 ] reported a negligible reduction in M w of native wheat starch from 1.97 × 10 8 to 1.94 × 10 8 Da after drum-drying, whereas the M w decreased to 0.86 ×10 8 after extrusion.…”

Section: Resultsmentioning

confidence: 99%

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Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

Román

Walker

Detlor³

et al. 2022

Foods

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Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received little attention. In this work, the potential of three pregelatinized drum-dried starches with almost identical molecular structure (as measured by size exclusion chromatography) and Water Binding Capacity (WBC), but different swelling behavior, was investigated to replace up to 60% oil in a mayonnaise-like emulsion system. The microstructure, stability, and rheology of the oil-in-water emulsions were noticeably affected by the substitution of oil with pregelatinized drum-dried starch paste. Specifically, reduced-fat emulsions presented smaller droplet-size, a higher consistency index and increased emulsion stability, especially against freeze-thaw cycles, compared to the control full-fat mayonnaise. Importantly, the differences in cold swelling behavior (rather than simply assessing WBC) greatly influenced the consistency index and stability of low-fat emulsions, and results showed that drum-dried starch particles with high swelling potential perform better as oil replacers.

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“…Amylopectin from the different molecules did not show significant differences in M w (

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

Román

Walker

Detlor³

et al. 2022

Foods

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Section: Modified Starchmentioning

confidence: 99%

Section: Modified Starchmentioning

confidence: 99%

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Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

et al. 2021

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This review discusses the use of starch in plant-based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less-refined and therefore more sustainable ingredients in fibrous meat replacing products.

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Mesoscale structuring of gluten-free bread with starch

Román

Martínez

2021

Current Opinion in Food Science

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Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems

Cited by 13 publications

References 23 publications

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

Mesoscale structuring of gluten-free bread with starch

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