Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread

Shao, Shuaibo; Li, Enpeng; Yu, Shiyao; Yi, Xueer; Zhang, Xiaowei; Yang, Chuantian; Gilbert, Robert G.; Li, Cheng

doi:10.1016/j.foodhyd.2022.108090

Cited by 9 publications

(18 citation statements)

References 42 publications

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“…AC and other parameters of starch CLDs can be found from our previous publication. [ 22 ] A clear parabolic or bell shape relationship ( R 2 > 0.6) was for the first time observed between AC and the gelatinization temperatures for both wheat flour ( T o and T p ) and wheat dough ( T p and T c ). Wheat varieties with an AC ∼ 35.5% showed the lowest gelatinization temperatures.…”

Section: Resultsmentioning

confidence: 95%

“…The content of starch, protein, moisture, and ash for these 10 different wheat flours was determined in the previous publication. [ 22 ] Starch CLDs as well as their characterization methods for different wheat flours could also be found from the previous publication. [ 22 ] The CLDs showed a significant difference among different wheat flours, which satisfied the purpose of the current study to perform correlation analysis between starch fine molecular structures and the gelatinization property of wheat flour and wheat dough.…”

Section: Methodsmentioning

confidence: 99%

“…[ 22 ] Starch CLDs as well as their characterization methods for different wheat flours could also be found from the previous publication. [ 22 ] The CLDs showed a significant difference among different wheat flours, which satisfied the purpose of the current study to perform correlation analysis between starch fine molecular structures and the gelatinization property of wheat flour and wheat dough. Briefly, wheat starch was isolated and debranched following a previous method.…”

Section: Methodsmentioning

confidence: 99%

“…Materials: Wheat flour having an intermediate protein content and known starch CLDs (detailed information can be found from the previous publication [22] ) and high activity dry yeast (Saccharomyces cerevisiae, Angel Yeast, China) were obtained from the local market. A total starch (AA/AMG) assay kit was obtained from Megazyme International Co., Ltd. (Bray, Wicklow, Ireland).…”

Section: Methodsmentioning

confidence: 99%

“…In order to reduce the whole CLD into few structural parameters (results can be found from the previous publication [22] ) for the correlation analysis, two mathematical models were applied for the fitting of starch CLDs. [24,25] The codes for the amylopectin and amylose CLD fitting were publicly available at https://sourceforge.net/projects/starchcldfit/?source = directory and http://github.com/snada88/AmyloseBroadening/, respectively.…”

Section: Methodsmentioning

confidence: 99%

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Starch Fine Molecular Structure Is the Driving Factor for Starch Gelatinization Property in Both Wheat Flour and Wheat Dough

Shao

Yang

et al. 2023

Starch Stärke

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The thermal properties of dough are critical for eating and processing quality of wheat flour‐based products. Although the gelatinization properties of wheat starch or flour as affected by starch molecular structures have been investigated, it remains largely unexplored how starch structures determine the gelatinization properties of wheat dough. The gelatinization properties of 10 wheat flours and corresponding doughs with distinct starch fine molecular structures are thus investigated. A parabolic relationship is observed between amylose content and gelatinization temperatures of both wheat flour and dough. Amylopectin molecular size is positively correlated while amylose molecular size negatively correlates with gelatinization onset and peak temperatures of wheat flour. Amylose molecular size is negatively correlated with gelatinization temperatures of wheat dough. Possible mechanisms are further discussed. These results provided first associations between starch molecular structures and thermal properties of wheat dough, and their difference compared to those from wheat flour, which can help the food industry select suitable wheat varieties with improved dough quality.

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Section: Resultsmentioning

confidence: 95%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Starch Fine Molecular Structure Is the Driving Factor for Starch Gelatinization Property in Both Wheat Flour and Wheat Dough

Shao

Yang

et al. 2023

Starch Stärke

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Short‐range molecular order is the driving factor for starch digestibility and texture of alginate‐encapsulated rice beads

Cao,

2024

J Sci Food Agric

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BACKGROUNDRice grain analogues with slow starch digestibility are commonly associated with an unsatisfactory texture, often leading to consumer dissatisfaction. Alginate encapsulation has been applied to reduce the digestibility of corn and potato starch. The fine molecular structures of rice starch can greatly determine its digestibility and texture. However, it remains unclear whether a combination of alginate encapsulation and varied starch molecular structures can be employed to create rice grain analogues that offer both slow starch digestibility and an appealing texture.RESULTSFor the first time, the present study constructed alginate‐encapsulated rice beads (as a rice grain analogue). A wide range of starch digestion rates were found among alginate‐encapsulated rice beads prepared with different rice varieties, and only certain rice varieties (e.g. Subei and Nanjing) were able to result in rice beads with slower starch digestibility than their parental rice kernels. More importantly, all rice beads showed a relatively softer texture compared to their parental rice kernels. Correlation analysis showed that starch digestion rate, hardness and stickiness were all positively correlated with the ratio of short‐range amorphous regions in rice bead samples, as obtained from Fourier transform‐infrared spectroscopy, but not with the relative crystallinity.CONCLUSIONCollectively, these results suggest that rice beads with slower starch digestion rate and softer texture could be obtained by choosing rice varieties that develop more short‐range ordered structure after cooking. © 2024 Society of Chemical Industry.

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Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts

Huo

et al. 2023

Carbohydrate Polymers

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Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread

Cited by 9 publications

References 42 publications

Starch Fine Molecular Structure Is the Driving Factor for Starch Gelatinization Property in Both Wheat Flour and Wheat Dough

Starch Fine Molecular Structure Is the Driving Factor for Starch Gelatinization Property in Both Wheat Flour and Wheat Dough

Short‐range molecular order is the driving factor for starch digestibility and texture of alginate‐encapsulated rice beads

Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts

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