TY - JOUR
T1 - The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling
AU - Roman, Laura
AU - Reguilon, Montserrat P.
AU - Martinez, Mario M.
AU - Gomez, Manuel
PY - 2020/10
Y1 - 2020/10
N2 - 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.
AB - 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.
KW - Amylopectin retrogradation
KW - Gluten-free
KW - Shelf-life
KW - Staling
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=85088924525&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2020.109908
DO - 10.1016/j.lwt.2020.109908
M3 - Journal article
AN - SCOPUS:85088924525
SN - 0023-6438
VL - 132
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 109908
ER -