PHOSPHOLIPID HYDROLYSATE AND ANTISTALING AMYLASE EFFECTS ON RETROGRADATION OF STARCH IN BREAD

Effects of phospholipid hydrolysate and antistaling amylase on starch retrogradation in bread and wheat flour were investigated by different ial scanning calorimetry (DSC). Phospholipid hydrolysate containing mo re than 90% lysophospholipid was obtained using phospholipase A(2) and was effective in forming amylose-lipid complexes. Both wheat flour an d bread containing phospholipid hydrolysate were retrograded to a less er degree when stored at room temperature. The retrogradation rate for bread with antistaling amylase was low. We postulated that antistalin g amylase broke links in amylose and amylopectin, thereby promoting th e formation of amylopectin-lipid complexes. The combined effect of pho spholipid hydrolysate and antistaling amylase was greater than their i ndividual effects.