Effect of retrograded waxy corn starch on bread staling

Waxy corn starch pastes (10%) were stored at 5 degreesC for up to 35 days, and the powder specimens of retrograded starches thus obtained were added t o wheat flour for bread baking at a level of 5%. The effect of retrograded starch on the staling of bread was determined. The loaf which contained ret rograded waxy corn starch, which was prepared by storing the 10% paste at 5 degreesC for 7 days, showed an increase in specific volume and the results of the sensory evaluation showed that it was very acceptable. During the s torage of bread, the increase in firmness and decrease in degree of gelatin ization were suppressed by adding retrograded waxy corn starch. The moistur e content of bread crumbs did not relate to firmness. Added retrograded wax y corn starch decreased the final viscosity of flour. The crystalline regio n of retrograded waxy corn starch used for bread baking included longer cha ins from amylopectin which in raw starch occurred in the amorphous region.