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Effects of wheat starch content on its flour and frozen dough bread.

ABSTRACT: The refined wheat flour was mixed with different types of wheat starch in different addition levels, their microstructure, chemical bonds in the dough and baking characteristics of 0-8 weeks frozen dough bread were studied. With the increase of A-Type starch granules and whole wheat starch, the pores of gluten network first decreased and then increased. Conversely, an increase in B-Type starch granules consistently reduced gluten network porosity. With the increase of whole wheat starch, the content of free sulfhydryl group and hydrophobic interaction decreased gradually. Minimal additions of B-Type granules were found to enhance the specific volume of fresh bread, whereas increased quantities improved the specific volume of frozen dough bread. The addition of a small quantity of A- or B-Type granules enhances the freezing stability of bread. This study provides effective information for elucidating the effects of wheat starch on the frozen dough and bread properties in protein-starch matrix.

SUBMITTER: Yang Z

PROVIDER: S-EPMC11192979 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature

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Effects of wheat starch content on its flour and frozen dough bread.

Yang Zixuan Z Li Jinling J Ji Zhili Z Sang Shangyuan S Xu Xueming X

Food chemistry: X 20240606

The refined wheat flour was mixed with different types of wheat starch in different addition levels, their microstructure, chemical bonds in the dough and baking characteristics of 0-8 weeks frozen dough bread were studied. With the increase of A-Type starch granules and whole wheat starch, the pores of gluten network first decreased and then increased. Conversely, an increase in B-Type starch granules consistently reduced gluten network porosity. With the increase of whole wheat starch, the con ...[more]

PMID: 38911471

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