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

Catalina Fuentes, Claudia Zielke, Manish Prakash, Puneeth Kumar, José Mauricio Peñarrieta Loria, Ann Charlotte Eliasson, Lars Nilsson

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17 Scopus citations


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.

Original languageEnglish
Pages (from-to)768-774
Number of pages7
JournalFood Chemistry
StatePublished - 15 Dec 2016

Bibliographical note

Funding Information:
The present study was supported by the Swedish International Development Agency (SIDA/SAREC) in a collaborative project between the Higher University of San Andres UMSA (Bolivia) and Lund University (Sweden). Funding was also provided by the Lantmännen research foundation.

Publisher Copyright:
© 2016


  • H NMR
  • Anti-staling enzymes
  • Asymmetric flow field-flow fractionation (AF4)
  • Bread
  • Wheat starch


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