Starch Retrogradation and Firming of Bread Containing Hydroxypropylated, Acetylated, and Phosphorylated Cross‐Linked Tapioca Starches for Wheat Flour

Abstract

Cereal Chem. 82(6):639-644The present investigation aims at understanding the role of chemically modified starch on the firmness of fresh or stale bread. Bread was prepared from wheat flour or substituted wheat flour that contained 18% chemically modified tapioca starch and 2% vital gluten. Hydroxypropylated tapioca starch (HTS), acetylated tapioca starch (ATS), phosphorylated cross-linked tapioca starch (PTS), and native tapioca starch (NTS) were tested. Bread prepared from the substituted flour with PTS showed a firmer texture on the day of baking compared with bread prepared from NTS, HTS, and ATS. PTS retained its granular structure in the gluten network after baking and seemed to play the role of filler particles in the gluten matrix, thereby increasing firmness of fresh bread crumb. Bread prepared from the substituted flour with HTS or ATS firmed at a lower rate and showed a lower endothermic melting enthalpy of amylopectin after three days of storage compared with NTS or PTS. These findings suggest that the staling of bread containing chemically modified tapioca starch involves recrystallization of amylopectin. 4 Corresponding

Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product

“…The pasting properties of the wheat flour were slightly different from those found by other authors at the same concentrations, [19] and more similar to those observed at lower concentrations, [34] probably due to the occurrence of starch granule damaging (damaged starch was found in an amount of 6.2 g/100 g dry solids), that showed a lowering effect on paste viscosity. It is well known that damaged starch shows a higher water absorbing capacity and a higher sensibility to a-amylase, with a consequent decrease in the maximum consistency detected by the Brabender amylograph.…”

“…A tacky texture had already been observed by other authors when employing chemically modified tapioca starches. [19] The addition of egg white promoted an improvement of all the sensory parameters with respect to the CB, but the best results were observed in the CBOE samples, which also contained extra-virgin olive oil. They showed a thin crust and a homogeneous crumb structure.…”

“…Due to the dough's inability to retain CO 2 , with consequent breakdown of the loaf structure, the specific volume was found to be extremely low in the CB samples, (accounting for 2.24 mL/g). Miyazaki et al [19] observed a reduction of loaf specific volume due to the addition of 20% tapioca native starch to common bread formulation. The specific volume of the WB prepared under the same conditions as the reference was significantly higher (4.04 mL/g, p < 0.05).…”

Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application

“…Many works did not demonstrate these parameters, [9,11,15] however, in other works, the center of the slice from the central part of the bread was compressed. Crowley et al [18] performed experiments on two center slices of the loaf.…”

“…[3] The kind of sample is very important; sometimes the TPA measurements are marked on a whole slice of breadcrumb [5][6][7][8][9][10][11][12] or on a segment of a breadcrumb slice. [13][14][15][16][17] Moreover, the textural properties of a breadcrumb are tested with pieces of bread of different initial thickness.…”