The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling

Laura Roman, Montserrat P. Reguilon, Mario M. Martinez, Manuel Gomez*

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

34 Citations (Scopus)

Abstract

Gluten-free breads are characterized by a rapid staling and short shelf-life, therefore increasing bread waste. To reduce staling, physically and/or chemically modified starches were incorporated at 10 and 20% levels in gluten-free breads. Di-starch phosphate (DP), acetylated di-starch adipate (ADA), and pregelatinized acetylated di-starch phosphate (PADP) were used. All modified starches at 10% of replacement and 20% ADA starch decreased crumb hardness and increased cohesiveness not only on the same day of baking but also after 7-days of storage. Conversely, breads with 20% PADP starch, with a lower specific volume, due to greater dough viscoelastic behavior, showed harder and less cohesive crumbs. Moisture loss ranged from day 0–7 from 6.4 to 11.0%, being especially significant in low-volume breads. Calorimetry results denoted a lower propensity of ADA and PADP starches to retrograde (amylopectin retrogradation) compared to DP, due to the dual cross-linking/acetylation modification. Among all starches, ADA was the most promising starch for reducing and delaying hardness and loss of cohesiveness in breads, with hardness (20% ADA) at day 7 similar to control at day 1.

Original languageEnglish
Article number109908
JournalLWT - Food Science and Technology
Volume132
Number of pages9
ISSN0023-6438
DOIs
Publication statusPublished - Oct 2020

Keywords

  • Amylopectin retrogradation
  • Gluten-free
  • Shelf-life
  • Staling
  • Texture

Fingerprint

Dive into the research topics of 'The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling'. Together they form a unique fingerprint.

Cite this