Structural properties of starch in bread and bread model systems: Influence of an antistaling α-amylase

Cereal Chemistry

Volumn 78, Issue 4, 2001, Pages 421-428

  Hug Iten, S ^a   Escher, F ^a   Conde Petit, B ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; BIREFRINGENCE; CALORIMETERS; COMPRESSION TESTING; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GELATION; GELS; GRANULATION; X RAY DIFFRACTION;

BREAD CRUMBS; CONVENTIONAL BAKING; MODELLING SYSTEMS; STARCH DISPERSIONS; STARCH GELS; STARCH GRANULES; STRUCTURAL HIERARCHIES; WHEAT STARCH; X RAY MEASUREMENTS; X- RAY DIFFRACTIONS;

AMYLOPECTINS;

AMYLOPECTIN; AMYLOSE; CRYSTALLIN; STARCH;

AGING; ARTICLE; BREAD; CARBOHYDRATE ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; ENZYME DEGRADATION; FOOD ANALYSIS; MICROSCOPY; MODEL; NONHUMAN; X RAY DIFFRACTION;

TRITICUM AESTIVUM;

EID: 0034953338     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.4.421     Document Type: Article

References (44)

1. Effect of loaf specific volume on the rate and extent of staling in bread
2. Effect of sample dimensions, lubrication and deformation rate on uniaxial compression of gelatin gels
3. Amylolytic enzymes
4. Enzymatic characterisation of Novamyl, a thermostable α-amylase
5. Rheological studies of aqueous amylose gels: The effect of chain length and concentration on gel modulus
6. Complexation induced changes of rheological properties of starch systems at different moisture levels
7. Comparative characterisation of aqueous starch dispersions by light microscopy, rheometry and iodine binding behaviour
8. X-ray structure of Novamyl, the five-domain "maltogenic" α-amylase from Bacillus stearothermophilus: Maltose and acarbose complexes at 1.7Å resolution
9. Impact of maltodextrins and antistaling enzymes on the differential scanning calorimetry staling endotherm of baked bread doughs
10. Bread staling: X-ray diffraction studies on bread supplemented with α-amylases from different sources
11. DSC-Untersuchungen an Staerken
12. The role of maltodextrins in the staling of bread
13. Changes in starch microstructure on baking and staling of wheat bread
14. Retrogradation of starches from different botanical sources
15. Incompatibility of amylose and amylopectin in aqueous solution
16. Relationship between the sponge structure of starch bread and its mechanical properties
17. Untersuchungen ueber die retrogradation der staerke in konzentrierten weizenstaerkegelen. Teil 1. Herstellung konzentrierter gele, einfluss der staerkekonzentration und herstellungsbedinungen auf die retrogradation von staerke
18. Staling of white pan bread: Fundamental causes
19. Phospholipid hydrolysate and antistaling amylase effects on retrogradation of starch in bread
20. Microstructural changes in wheat starch dispersions during heating and cooling
21. Accessibility of barley starch granules to α-amylase during different phases of gelatinization
22. 'B' to 'A' type phase transition in short amylose chains
23. Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase
24. Purification and characterization of a novel thermostable 4-α-glucanotransferase of Thermotoga maritima cloned in Escherichia coli
25. The role of starch in bread staling
26. A mechanism of bread firming. II. Role of starch hydrolyzing enzymes
27. Model studies on cake staling
28. Cloning of novel maltooligosaccharide-producing amylases as antistaling agents for bread
29. Staling in starch breads: The effect of antistaling α-amylase
30. Properties and application of a thermostable maltogenic amylase produced by a strain of Bacillus modified by recombinant DNA techniques
31. The basics of solid foods rheology
32. Wheat, wheat-rye, and rye dough and bread studied by scanning electron microscopy
33. New enzymes for the baking industry
34. The gelation and crystallisation of amylopectin
35. Classification of textural characteristics
36. Maltohexaose-producing amylase of Bacillus circulans F-2
37. Comparison of methods to determine starch gelatinization in bakery foods
38. Relationship between structure and rheological properties of bread crumb
39. Starch crystal transformations and their industrial importance
40. The bread staling problem. X-ray diffraction studies on breads containing a cross-linked starch and a heat-stable amylase
41. The staling mechanism