The effect of baking and enzymatic treatment on the structural properties of wheat starch

Research output: Contribution to journalArticle


In this study, bread was baked with and without the addition of α-amylase. Starch was extracted from the baked bread and its molecular properties were characterized using 1H NMR and asymmetric flow field-flow fractionation (AF4) connected to multi-angle light scattering (MALS) and other detectors. The approach allows determination of molar mass, root- mean-square radius and apparent density as well as the average degree of branching of amylopectin. The results show that starch size and structure is affected as a result of the baking process. The effect is larger when α-amylase is added. The changes include both a decrease molar mass and size as well as an increase in apparent density. Moreover, an increase in average degree of branching and the number of reducing ends H-1(β-r) and H-1(α-r) can be observed.


External organisations
  • Higher University of San Andrés
  • Lund University
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Science


  • H NMR, Anti-staling enzymes, Asymmetric flow field-flow fractionation (AF4), Bread, Wheat starch
Original languageEnglish
Pages (from-to)768-774
Number of pages7
JournalFood Chemistry
Publication statusPublished - 2016 Dec 15
Publication categoryResearch