Skip to main content
Springer Nature Link
Log in

Effect of damaged starch levels on flour-thermal behaviour and bread staling

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of flour–water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose–lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The flour viscosity during pasting decreased as their damaged starch content increased.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
€34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price includes VAT (Germany)

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Explore related subjects

Discover the latest articles and news from researchers in related subjects, suggested using machine learning.

References

  1. Gray JA, Bemiller JN (2003) Compr Rev Food Sci Food Safety 2:1–21

    Google Scholar 

  2. Zobel HF, Kulp K (1996) In: Hebeda RE, Zobel HF (eds) Baked goods freshness. Marcel Dekker, New York, pp 1–64

    Google Scholar 

  3. Xu A, Chung OK, Ponte JG Jr (1992) Cereal Chem 69:495–501

    CAS  Google Scholar 

  4. Inagaki T, Seib PA (1992) Cereal Chem 69:321–325

    CAS  Google Scholar 

  5. Gujral HS, Haros M, Rosell CM (2003) Cereal Chem 80:750–754

    CAS  Google Scholar 

  6. Haros M, Rosell CM, Benedito C (2002) Eur Food Res Technol 215:425–430

    Article  CAS  Google Scholar 

  7. Hoseney RC (1994) In: Principles of cereal science and technology, 2nd edn. American Association of Cereal Chemists, St. Paul, MN, pp 125–145

    Google Scholar 

  8. Gaines CS, Donelson JR, Finney JW (1988) Cereal Chem 65:384–389

    Google Scholar 

  9. Donelson JR, Gaines CC (1988) Cereal Chem 75:660–664

    Google Scholar 

  10. Bettge AD, Morris CF, Greenblatt GA (1995) Euphytica 86:65–72

    Article  CAS  Google Scholar 

  11. Drapron R, Godon B (1987) In: Kruger JE, Lineback D, Stauffer C (eds) Enzymes and their role in cereal technology. American Association of Cereal Chemists, St. Paul, MN, pp 281–324

    Google Scholar 

  12. Tipples KH (1969) Bakers Dig 43(6):28–32, 44

    CAS  Google Scholar 

  13. AACC (1995) Approved methods of the AACC, 9th edn. American Association of Cereal Chemists, St. Paul, MN

    Google Scholar 

  14. Morrison WR, Laignelet B (1983) J Cereal Sci 1:9–20

    Article  CAS  Google Scholar 

  15. Armero E, Collar C (1998) J Cereal Sci 28:165–174

    Article  CAS  Google Scholar 

  16. Morrison WR, Tester RF, Gidley MJ (1994) J Cereal Sci 19:209–217

    Article  CAS  Google Scholar 

  17. Zobel HF, Young SN, Rocca LA (1988) Cereal Chem 65:443–446

    CAS  Google Scholar 

  18. Ribotta PD, Cuffini S, León AE, Añón MC (2004) Eur Food Res Technol 218:219–223.

    Article  CAS  Google Scholar 

  19. Biliaderis C (1990) In: Harwalkar V, Ma C (eds) Thermal analysis of foods. Elseiver, Essex, England, pp 168–220

    Google Scholar 

  20. Morgan K, Gerrard J, Every D, Ross M, Gilpin M (1997) Starch-Stärke 49:54–59

    Google Scholar 

  21. Every D, Gerrard J, Gilpin M, Ross M, Newberry M (1998) Starch-Stärke 50:443–446

    Article  Google Scholar 

  22. Barrera G, Pérez GT, Ribotta PD, León AE (in press). Influence of damaged starch on cookie and bread-making quality

  23. León AE, Durán E, Benedito de Barber C (1997) Z Lebensm Unters Forsch 205:131–134

    Article  Google Scholar 

  24. Durán E, León AE, Barber B, Benedito de Barber C (2001) Eur Food Res Technol 212:203–207

    Article  Google Scholar 

  25. Rojas JA, Rosell CM, Benedito C (2001) Eur Food Res Technol 212:364–368

    Article  CAS  Google Scholar 

  26. Thomas DJ Atwell WA (1999) Starches. Eagan Press Handbook Series. American Association of Cereal Chemists, St Paul, MN

    Google Scholar 

  27. Morris C, King GE, Rubenthaler GL (1997) Cereal Chem 74:147–153

    CAS  Google Scholar 

  28. Ragaee S, Abdel-Aal EM (2006) Food Chem 95:9–18

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to thank the Laboratorio de Idiomas (FCA-UNC) for providing useful suggestions to improve the English in this paper, and both the Agencia Córdoba Ciencia SE (ACC-SE) and CONICET-CSIC for financial support. Part of this work belongs to the joint research programme between CONICET and Consejo Superior de Investigaciones Cientificas (CSIC, Spain).

Author information

Authors and Affiliations

  1. Agencia Córdoba Ciencia, Centro de Excelencia en Productos y Procesos de Córdoba (CEPROCOR), 5164 Santa María de Punilla, Córdoba, Argentine

    Alberto E. León, Gabriela N. Barrera & Pablo D. Ribotta

  2. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000, Córdoba, Argentine

    Alberto E. León, Gabriela T. Pérez & Pablo D. Ribotta

  3. Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100, Burjassot, Valencia, Spain

    Cristina M. Rosell

  4. Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), San José, Costa Rica

    Alberto E. León, Gabriela T. Pérez & Pablo D. Ribotta

Authors
  1. Alberto E. León
    View author publications

    Search author on:PubMed Google Scholar

  2. Gabriela N. Barrera
    View author publications

    Search author on:PubMed Google Scholar

  3. Gabriela T. Pérez
    View author publications

    Search author on:PubMed Google Scholar

  4. Pablo D. Ribotta
    View author publications

    Search author on:PubMed Google Scholar

  5. Cristina M. Rosell
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Alberto E. León.

Rights and permissions

Reprints and permissions

About this article

Cite this article

León, A.E., Barrera, G.N., Pérez, G.T. et al. Effect of damaged starch levels on flour-thermal behaviour and bread staling. Eur Food Res Technol 224, 187–192 (2006). https://doi.org/10.1007/s00217-006-0297-x

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-006-0297-x

Keywords