Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns

Food and Bioprocess Technology

Volumn 7, Issue 12, 2014, Pages 3407-3415

  Besbes, Emna ^a,b,c   Le Bail, Alain ^a,b,c   Seetharaman, Koushik ^d  

^a Universite de Nantes   (France)

^b CNRS   (France)

^c Laboratoire d'Acoustique Environnementale   (France)

^d UNIVERSITY OF GUELPH   (Canada)

Author keywords

Bread baking; Heating rates; Iodine; Isolated starch; Pasting properties; X ray diffraction

Indexed keywords

BAKERIES; FOOD PRODUCTS; GELATION; HEATING; HEATING RATE; IODINE; STARCH; THERMOANALYSIS; X RAY DIFFRACTION;

BAKING PROCESS; BREAD BAKING; COMPLEXING ABILITY; HEAT-MOISTURE TREATMENTS; PASTING PROPERTY; STARCH CHAIN; STARCH GRANULES; X-RAY PATTERNS;

THERMAL PROCESSING (FOODS);

EID: 84920258629     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1347-1     Document Type: Article

References (10)

1. Abd Karim, A., Norziah, M. H., & Seow, C. C. (2000). Methods for the study of starch retrogradation. Food Chemistry, 71, 9–36.
2. Hoover, R. (2010). The impact of heat-moisture treatment on molecular structures and properties of starches isolated from different botanical sources. Critical Reviews in Food Science and Nutrition, 50, 1–13.
3. Marti, A., Pagani, M. A., & Seetharaman, K. (2011). Understanding starch organisation in gluten-free pasta from rice flour. Carbohydrate Polymers, 84, 1069–1074.
4. Marti, A., Seetharaman, K., & Pagani, M. A. (2010). Rice-based pasta: a comparison between conventional pasta making and extrusion-cooking. Journal of Cereal Science, 52, 404–409.
5. Saibene, D., Zobel, E. F., Thompson, D. B., & Seetharaman, K. (2008). Iodine binding by granular corn and potato starch: evidence for differential location of amylose. Starch, 60, 165–173.
6. Seetharaman, K., Chinnapha, N., Waniska, R. D., & White, P. (2002). Changes in textural, pasting and thermal properties of wheat buns and tortillas during storage. Journal of Cereal Science, 35, 215–223.
7. Varatharajan, V., Hoover, R., Li, J., Vasanthan, T., Nantanga, K. K. M., Seetharaman, K., Liu, Q., Donner, E., Jaiswal, S., & Chibbar, R. N. (2011). Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase. Food Research International, 44, 2594–2606.
8. Varatharajan, V., Hoover, R., Liu, Q., & Seetharaman, K. (2010). The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches. Carbohydrate Polymers, 81, 466–475.
9. Waduge, R. N., Xu, S., & Seetharaman, K. (2010). Iodine absorption properties and its effect on the crystallinity of developing wheat starch granules. Carbohydrate Polymers, 82, 786–794.
10. Walker, S., Seetharaman, K., & Goldstein, A. (2012). Characterizing physicochemical changes of cookies baked in a commercial oven. Food Research International, 48, 249–256.