Maltose formation during the isothermal rest of wheat dough

Shintani, Keisuke; Miyagawa, Yayoi; Adachi, Shuji

doi:10.1016/j.fbio.2021.101116

Cited by 3 publications

(1 citation statement)

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“…Typically, β-amylase becomes inactivated at 60 to 70 • C and α-amylase at 75 to 85 • C (Olaerts et al, 2018). Shintani et al (2021) showed amylolytic enzymes to be inactivated at a temperature of 65 • C or higher. Therefore, the production of maltose continues in the early stages of baking.…”

Section: Effect Of Amylase On Starchmentioning

confidence: 99%

Wheat starch structure–function relationship in breadmaking: A review

Rooyen

Şimşek

Oyeyinka

et al. 2023

Comp Rev Food Sci Food Safe

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Bread dough and bread are dispersed systems consisting of starch polymers that interact with other flour components and added ingredients during processing. In addition to gluten proteins, starch impacts the quality characteristics of the final baked product. Wheat starch consists of amylose and amylopectin organized into alternating semicrystalline and amorphous layers in granules that vary in size and are embedded in the endosperm protein matrix. Investigation of the molecular movement of protons in the dough system provides a comprehensive insight into granular swelling and amylose leaching. Starch interacts with water, proteins, amylase, lipids, yeast, and salt during various stages of breadmaking. As a result, the starch polymers within the produced crumb and crust, together with the rate of retrogradation and staling due to structural reorganization, moisture migration, storage temperature, and relative humidity determines the final product's textural perception. This review aims to provide insight into wheat starch composition and functionality and critically review recently published research results with reference to starch structure-function relationship and factors affecting it during dough formation, fermentation, baking, cooling, and storage of bread.

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Section: Effect Of Amylase On Starchmentioning

confidence: 99%