STARCH GELATINIZATION AND GELATION IN WHI TE PAN BREAD

Starch transformations, occuring in white pan bread during its baking and shelf life up to 180 days, are studied using infrared spectroscopy , differential scanning calorimetry (DSC), amylolysis, swelling and so lubility measurements, compression testing and X-ray diffractometry. A fter baking, starch in bread is greatly modified. Starch granules are partially disrupted. Crystalline organization, characteristic of nativ e starch, is no longer detected. Presence of minor crystalline fractio ns is explained by the comparison of baking conditions with critical t emperatures of phase transitions, as determined by DSC. During shelf l ife of bread, main events occur during the first two months. After thi s period, bread stays in a steady state. Water loss and firming of bre ad are concomitant with starch gelation.