Substitution of wheat starch with non-wheat starches and cross-linked waxybarley starch affects sensory properties and staling of Arabic bread

Citation
I. Toufeili et al., Substitution of wheat starch with non-wheat starches and cross-linked waxybarley starch affects sensory properties and staling of Arabic bread, J SCI FOOD, 79(13), 1999, pp. 1855-1860
Citations number
45
Categorie Soggetti
Agricultural Chemistry
Journal title
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN journal
00225142 → ACNP
Volume
79
Issue
13
Year of publication
1999
Pages
1855 - 1860
Database
ISI
SICI code
0022-5142(199910)79:13<1855:SOWSWN>2.0.ZU;2-G
Abstract
Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads wi th significantly (P < 0.05) different textural attributes from regular whea t bread except for barley starch. Substitution of waxy barley starch (957 g kg(-1) amylopectin) for wheat starch (279 g kg(-1) amylopectin) resulted i n bread that was not significantly different from regular wheat bread when assessed in the fresh state. However, upon aging, the waxy barley starch-co ntaining bread staled at a significantly (P < 0.05) faster rate than regula r wheat bread. Breads made with waxy barley starch cross-linked with 50, 20 0 or 500 ppm phosphorus oxychloride showed higher enthalpy of melting (Delt a H) upon aging and staled faster than the bread formulated with waxy barle y starch. These findings suggest that amylopectin retrogradation is one of the determinants of Arabic bread staling and that cross-linking promotes re crystallisation of amylopectin, possibly by keeping the polymer chains in c lose proximity. The rate of staling in breads formulated with cross-linked waxy barley starch decreased with increasing levels of cross-linking, possi bly owing to restrictions in the degree of starch swelling. (C) 1999 Societ y of Chemical Industry.