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.
Original language | English |
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Pages (from-to) | 768-774 |
Number of pages | 7 |
Journal | Food Chemistry |
Volume | 213 |
DOIs | |
State | Published - 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
Keywords
- H NMR
- Anti-staling enzymes
- Asymmetric flow field-flow fractionation (AF4)
- Bread
- Wheat starch