Recent advances in application of modified starches for breadmaking

Miyazaki, Megumi; Hung, Pham Van; Maeda, Tomoko; Morita, Naofumi

doi:10.1016/j.tifs.2006.05.002

Cited by 199 publications

(139 citation statements)

References 21 publications

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“…On the other hand, the higher setback value of starch is needed in making non-wheat noodles [54] such as in LPY starch. Furthermore, the lower setback value lower retrogradation tendency of which starch is needed in bread making in order to reduce bread staling [55]. …”

Section: E Pasting Characteristicmentioning

confidence: 99%

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Nadia¹

2014

IJCEA

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Section: E Pasting Characteristicmentioning

confidence: 99%

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Nadia¹

2014

IJCEA

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“…This method is commonly used in the food industry. Hydroxypropylation can improve durability, freeze-thaw stability, stability of storage at low temperatures, clarity and texture of paste, reduce temperature of gelatinization [2][3][4][5][6][7], and increase the swelling power [8] of starches.…”

Section: Arrowroot Starch; Cross-linking; Dual Modification; Hydroxypmentioning

confidence: 99%

“…Next, the hydroxypropylated starch is reacted with cross-linked reagent to produce dualmodified starch, further improving the quality of the native starch. Dualmodified starch can swell but the starch granules remain intact [7].…”

Section: Arrowroot Starch; Cross-linking; Dual Modification; Hydroxypmentioning

confidence: 99%

Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch

et al. 2013

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Abstract. The modern food industry and tolerant starch as raw material from preparation to storage starch using hydroxypropylation the lack of native arrowroot starch modifications applied were sodium tri meta phosphate/STMP (1 phosphate/STPP (4%, 5% the composition of the amylose and amylopectin and in the granules. Higher amount content, which increased link. Arrowroot starch that propylene oxide and 1-2% STMP phosphorus content. A h higher degree of hydroxypropyl. modified granular arrowroot starch changed crystalline patterns through X provision of a high concentration of propylene oxide STMP : 6% STPP affected Keywords: arrowroot starch modified starch. IntroductionArrowroot starch derived from tuber of starches, arrowroot starch modern food industry and a variety of food products require raw material for processing in a broad range of techniques, to storage and distribution. Dual modification of arrowroot using hydroxypropylation and cross-linking was carried out to overcome ack of native arrowroot starch in food processing application. The odifications applied were: combined propylene oxide (8%, 10%, and 12%); sodium tri meta phosphate/STMP (1%, 2%, and 3%); and sodium tri poly %, and 6%). These modifications significantly affected amylose and amylopectin and the amount of phosphorus . Higher amounts of phosphate salt gave a higher phosphorus the degree of substitution (DS) and the degree of crosslink. Arrowroot starch that was modified using a concentration of 8-10% 2% STMP : 3-5% STPP produced a starch with < 0.4% A higher concentration of propylene oxide provided a higher degree of hydroxypropyl. The changed physical properties of the arrowroot starch were examined through SEM testing, and its crystalline patterns through X-ray diffraction measurements. Especially, high concentration of propylene oxide (12%) combined with 3% affected the granular morphology and the crystallinity. arrowroot starch; cross-linking; dual modification; hydroxypropylationArrowroot starch derived from tuber of Marantha arundinacea. Like other can be widely used in the food and non-food industry,

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“…Bread is one of the largely consumed food product across the globe and starch is the basic constituent in bread making. It imparts a specific character to the texture as well as improves the quality of dough and bread (Miyazaki et al, 2006). Modified starches are usually incorporated upto 20% in baked products without any depreciate effect on end product quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of Modified Cereal Starches on Dough and Bread Quality

Akram¹

2017

PAKJAS

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Recent advances in application of modified starches for breadmaking

Cited by 199 publications

References 21 publications

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Characterization of Chemical and Physical Properties of Hydroxypropylated and Cross-linked Arrowroot (Marantha arundinacea) Starch

Effect of Modified Cereal Starches on Dough and Bread Quality

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