Effect of Retrograded Waxy Corn Starch on Bread Staling

Abstract

Waxy corn starch pastes (10%) were stored at 5°C for up to 35 days, and the powder specimens of retrograded starches thus obtained were added to wheat flour for bread baking at a level of 5%. The effect of retrograded starch on the staling of bread was determined. The loaf which contained retrograded waxy corn starch, which was prepared by storing the 10% paste at 5°C for 7 days, showed an increase in specific volume and the results of the sensory evaluation showed that it was very acceptable. During the storage of bread, the increase in firmness and decrease in degree of gelatinization were suppressed by adding retrograded waxy corn starch. The moisture content of bread crumbs did not relate to firmness. Added retrograded waxy corn starch decreased the final viscosity of flour. The crystalline region of retrograded waxy corn starch used for bread baking included longer chains from amylopectin which in raw starch occurred in the amorphous region.

Bread Staling: Molecular Basis and Control

“…However, Hoseney and Miller (1998) have pointed out that stale bread must be heated to about 100 ºC before its compressibility approaches that of fresh bread (Ghiasi and others 1984) and that, since retrograded amylopectin should have melted by the time the temperature reached 60 ºC, retrogradation of amylopectin cannot be the only factor affecting firming. Retrograded waxy corn starch (5%) was added to a bread formula and found to decrease gelatinization and to reduce the firming rate (Hibi 2001). [Note: As pointed out above, the retrograded material should have melted during baking so the effect would be one of adding corn amylopectin.]…”

The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes

“…The loaf volume was not expected to be affected by such small amounts of starch and flour additives (Bhatty, 1986;Dhingra and Jood, 2004;Hibi, 2001), and was therefore not measured.…”

Composite wheat–germinated brown rice flours: selected physicochemical properties and bread application

“…Additionally, the quality of bread undergoes changes during storage, particularly because of the staling process. Waxy flour from wheat (Morita et al, 2002;Hayakawa et al, 2004;Hung et al, 2007) and barley (Gill et al, 2002) and waxy corn starch (Hibi, 2001) were applied to retard staling and extend shelf life of breads by reducing the firming of bread crumb. Use of waxy wheat flour alone in bread making yielded breads with inferior quality, i.e., soft and glutinous bread crumb (Hung et al, 2007).…”