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.
Bibliographical noteFunding 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.
- H NMR
- Anti-staling enzymes
- Asymmetric flow field-flow fractionation (AF4)
- Wheat starch