Staling in Starch Breads: The Effect of Antistaling α‐Amylase

Abstract

A novel starch bread that contained no gluten was found to firm at a rate comparable to a normal standard bread made from wheat flour. Treatment of both the starch and the standard bread with Novamyl, an antistaling enzyme mix, inhibited firming. 13C CP/MAS NMR studies showed that the decreased firming of the Novamyl‐treated starch bread was correlated with decreased starch retrogradation. For the Novamyl‐treated bread the increase in retrograded starch over six days following baking was about 11% compared to an increase of over 200% for the untreated bread. These results suggests that starch retrogradation is sufficient to cause bread firming.

Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

“…This would be the effective length of dextrins in retarding firmness of bread, as reported by Defloor and Delcour (1999), and Every et al (1992). However, the anti-staling mechanism by addition of dextrin would differ from the retarding effect of a-amylase (Akers & Hoseney, 1994;Morgan et al, 1997), because the firmness of crumbs with dextrins at DE 40 did not significantly differ from that with DE 3 or the control.…”

Effect of different carbohydrases on fresh bread texture and bread staling

“…Nevertheless, other publications [11,31,32] showed that Avrami exponent was different to one. In addition, according to Morgan et al [16], the Avrami exponent and the constant rate are highly correlated, and small errors in n (±0.05) can give large errors (±20%) in k . In fact, Rojas [33] and Rojas et al [9] studied the effect of maltodextrins on the firmness of starch gels and showed that when the exponent n took different values, the kinetic parameters were not comparable because the constant rate k had different units for each sample tested.…”

“…The methods for increasing the shelf life of baked products comprise the use of different enzymes, hydrocolloids, and emulsifiers [7,9,11,12,13]. α-Amylases are the enzymes mainly added to bread formulation in order to reduce the firming rate [1,14,15,16,17]. The action of amylases on bread texture has been related to the production of low molecular weight dextrins that interfere with the ability of amylopectin retrogradation and interfere between protein-starch interactions during storage [9,18,19].…”

The Effect of Non-Gluten Proteins on the Staling of Bread

“…We have previously reported a starch bread formula that was developed in house for research purposes. The study of staling in this starch bread, by conventional methods and by 13 C NMR, suggested that this bread staled at a similar rate to its conventional counterparts [7]. More recently, the effect of other ingredients, such as salt and gluten, on the staling rate have been reported [8].…”