Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps

Transformations and functional role of starch during potato crisp making: A review

“…While Bouchon and Pyle (2004) suggested that the strength of this network relies on the amount of extracellular starch, Reyniers, De Brier, et al. (2020) demonstrated that especially the level of short extractable AM (E‐AM) chains in PFs plays a major role in gel formation during crisp making. Higher levels of these short E‐AM chains increase the extent of AM crystallization during dough making, likely because of their high mobility.…”

“…When native starches are included in the dough formula, starch granule swelling and gelatinization during deep‐frying (Aguilera et al., 2001) can contribute to product expansion prior to reaching the boiling line. Irrespective of whether or not native starches are included in the recipe, recent studies have shown that dough expansion during deep‐frying depends on the strength of the starch gel network (Reyniers et al., 2019; Reyniers, De Brier, et al., 2020; Reyniers, Vluymans, et al., 2020). More particularly, the strong dough structures formed prior to deep‐frying, as a result of high levels of AM crystallization (Reyniers, De Brier, et al., 2020; Reyniers, Vluymans, et al., 2020) or ionic cross‐linking of AP (Reyniers et al., 2019), can partly withstand expansion during deep‐frying and yield dense and hard products (Figure 5).…”

“…The strength of this “fringed micelle” starch network is mainly determined by the amount of relatively short E‐AM chains which has crystallized. Strong dough structures, as a result of high levels of E‐AM crystallization, show limited expansion during deep‐frying and yield dense and hard products with a low lipid content (Reyniers, De Brier, et al., 2020). Ways to tailor starch gel network formation during potato‐based crisp making and the resulting impact on dough and crisp properties, as proposed by Reyniers, Vluymans, et al.…”

“…The lipid content of potato‐based crisps typically ranges from 21 to 36% of dm (Orosa et al., 2000; Reyniers et al., 2019; Reyniers, De Brier, et al., 2020; Reyniers, Vluymans, et al., 2020; Villagran et al., 2001). For crisps, it has recently been shown that the rate of water evaporation indeed affects dough expansion and oil uptake during deep‐frying, and that it depends on dough strength (Reyniers, De Brier, et al., 2020). More particularly, weaker dough sheets release water at a higher rate, as evidenced by temperature‐controlled TD 1 H NMR measurements.…”

“…More particularly, weaker dough sheets release water at a higher rate, as evidenced by temperature‐controlled TD 1 H NMR measurements. This then results in products of lower density and higher lipid content (Reyniers, De Brier, et al., 2020). Mapping of the crisp's pore network architecture, by X‐ray microcomputed tomography, has revealed that large dough expansion during deep‐frying results in increased product pore sizes, which in turn leads to increased oil uptake (Figure 5A) (Reyniers, De Brier, et al., 2020).…”