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

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Bibtex

@article{7dcaff794a0942e68d76d8372e5a85bb,
title = "The effect of baking and enzymatic treatment on the structural properties of wheat starch",
abstract = "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.",
keywords = "H NMR, Anti-staling enzymes, Asymmetric flow field-flow fractionation (AF4), Bread, Wheat starch",
author = "Catalina Fuentes and Claudia Zielke and Manish Prakash and Puneeth Kumar and Pe{\~n}arrieta, {J. Mauricio} and Eliasson, {Ann Charlotte} and Lars Nilsson",
year = "2016",
month = "12",
day = "15",
doi = "10.1016/j.foodchem.2016.07.045",
language = "English",
volume = "213",
pages = "768--774",
journal = "Food Chemistry",
issn = "1873-7072",
publisher = "Elsevier",

}