Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread

Toufeili, Imad; Habbal, Youssef; Shadarevian, Sossy; Olabi, Ammar

doi:10.1002/(sici)1097-0010(199910)79:13<1855::aid-jsfa446>3.0.co;2-2

Cited by 22 publications

(4 citation statements)

References 19 publications

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“…Perhaps the most important change is firming of bread crumb. Firming of bread with chemically modified starch has been studied by several investigators (Inagaki and Seib 1992;Toufeili et al 1999;Takasaki and Mineki 2001;Hung and Morita 2004). Bread staling with cross-linked waxy barley has been precisely studied and the consistent result was that the bread firmed faster during storage and the bread crumb showed a higher enthalpy of melting than did the control bread crumb (Inagaki and Seib 1992;Toufeili et al 1999).…”

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confidence: 99%

“…Firming of bread with chemically modified starch has been studied by several investigators (Inagaki and Seib 1992;Toufeili et al 1999;Takasaki and Mineki 2001;Hung and Morita 2004). Bread staling with cross-linked waxy barley has been precisely studied and the consistent result was that the bread firmed faster during storage and the bread crumb showed a higher enthalpy of melting than did the control bread crumb (Inagaki and Seib 1992;Toufeili et al 1999). Takasaki and Mineki (2001) reported that bread flour partially replaced with hydroxypropylated cross-linked potato starch softened the crumb more than did native potato starch but they did not investigate the staling mechanism of bread containing chemically modified potato starch.…”

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confidence: 99%

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

2005

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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

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

2005

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“…Residue fraction comprised mainly gluten and starch and contained 10% protein. The yields and protein content of the fractions are similar to those reported for bread wheat fractionation (Toufeili et al 1999). The evaluation of our SSE method was benchmarked against the standard LSE method used routinely in the durum wheat breeding program at Tamworth, Australia, by assessing the firmness and color of the cooked pasta.…”

Section: Methodsmentioning

confidence: 64%

Small‐Scale Reconstitution of Durum Semolina Components

2002

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Cereal Chem. 79(5):675-680Pasta prepared by extrusion from 25 g of semolina has been compared with that made from a standard laboratory extruder and found to have similar quality. Durum semolina was fractionated into its starch, gluten, water soluble, and residue fractions. The freeze-dried components were reconstituted and the properties of the reconstituted semolina (ReSem) have been measured. Examination using a 2 g-mixograph and micro-extension tester has shown that ReSem behaves similarly to the original semolina. ReSem and semolina were made into pasta using a small-scale pasta extruder and were of comparable cooking quality. The fractionation and reconstitution of durum semolina on this scale is a useful technique to evaluate the contribution of semolina components to pasta quality.

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“…Several researchers used cross-linked starches in breadmaking and reported changes in loaf volume, bread texture, and crumb structure (Akram et al, 2017;Lee Yeo & Seib, 2009). Toufeili et al (1999) also found that the addition of cross-linked barley starch resulted in a lower rate of bread staling. Oxidized starch is another type of modified starch, which is produced by reacting starch with a specified amount of an oxidizing reagent under controlled pH and temperature (Kuakpetoon & Wang, 2001).…”

Section: Introductionmentioning

confidence: 99%

Innovative use of hazelnut skin and starch modifications in sourdough bread formulation

Durmus,

Anil,

Simsek

2023

J Food Process Engineering

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The objective of this study was to explore the use of hazelnut skin and modified starches as functional additives in sourdough bread to valorize food byproducts and maintain product quality. We examined the incorporation of 5% and 10% hazelnut skin in tandem with 3% and 5% cross‐linked and oxidized starches into the bread matrix. Our methods included quantitative analysis of nutritional composition changes, and end product quality. Adding 5% hazelnut skin enhanced loaf volume and resulted in a softer crumb structure. Hazelnut skin at 5% significantly (p < 0.05) increased bread volume. Hardness values ranged from 2.21 to 11.3 N. In conclusion, sourdough bread formulated with 5% hazelnut skin optimizes quality in terms of volume and softness. Modified starches can be strategically employed to adjust textural challenges presented by the inclusion of dietary fibers. This study demonstrates that strategic ingredient additions can lead to improved utilization of food byproducts while enhancing bread characteristics.Practical applicationsThis study presents a novel approach to enhancing sourdough bread quality by incorporating hazelnut skin, a sustainable and underutilized byproduct of the nut industry. The successful addition of 5% hazelnut skin improves loaf volume and softness, which could significantly benefit the bakery sector by providing a means to produce a superior product with added nutritional value. Moreover, the use of modified starches helps mitigate the textural challenges often associated with fiber enrichment in bread, thus allowing bakeries to offer products that cater to health‐conscious consumers without compromising on sensory qualities. The industrial adoption of this method can lead to reduced food waste, as hazelnut byproducts are valorized, and may resonate with eco‐friendly branding strategies. Our findings support the potential for food industries to create breads with enhanced consumer appeal while contributing to environmental sustainability.

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Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread

Cited by 22 publications

References 19 publications

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

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

Small‐Scale Reconstitution of Durum Semolina Components

Innovative use of hazelnut skin and starch modifications in sourdough bread formulation

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