Effects of Low Molecular Weight Carbohydrates on Farinograph Characteristics and Staling Endotherms of Wheat Flour‐Water Doughs

Abstract

Cereal Chem. 76(2):227-230Glucose, maltose, maltotriose, maltotetraose, αand γ-cyclodextrins, and maltodextrins from potato starch (average degree of polymerization [DP] of 17) and maize starch (average DP of 20) were added to wheat flour-water doughs at levels of 1.0 and 3.0% (based on dry flour weight). Additions of 3.0% (w/w) αand γ-cyclodextrins increased the 500 farinograph unit (FU) consistency by 174 and 193 FU, respectively, while the same levels of potato and maize starch dextrins increased the consistency by 32 and 21 FU, respectively. Expressed in an alternative way, the water absorption corresponding to 500 FU consistency was increased by 4.2 and 4.6% after addition of 3.0% (w/w) αand γ-cyclodextrins, respectively. Differential scanning calorimetry was used to evaluate the direct effects of addition of low molecular weight carbohydrates on amylopectin recrystallization in baked flour-water doughs. A significant reduction in amylopectin recrystallization was found after the addition of 3.0% (w/w) γ-cyclodextrin after seven days of storage of the baked wheat flour-water dough.

Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch–gluten systems

“…In general, the MAMY presence did not modify significantly the mixing parameters. Duedahl‐Olesen et al have demonstrated that dextrins between DP17 and DP20 and lower polymerization degree decreased DDT and MTI and increased S , while, small sugars promoted MTI increase. Miyazaki et al reported that the flour substitution with 2.5% of dextrins between DP3 and DP19 caused DDT reductions, while, the opposite effect was observed with dextrins between DP25 and DP40.…”

“…The results published by Indrani and Venkateswara Rao support our results since it was demonstrated that the sugars incorporation until 1.5% did not produce modifications in the farinograph parameters; however, higher sugars concentrations until 9% produced water absorption diminutions. In addition, Duedahl‐Olesen et al reported that dextrins between one and four glucose units did not produce significant variations in water absorption.…”

Enzymes in Breadmaking

“…Other researchers believe that the presence of generated dextrins merely re&cts the amylolytic modification of the starch, rather than inhibiting bread firming (DuedahlLOlesen et al 1999, Gerrard et al 1997. They attribute the antistaling effect of the amylases to the modified starch structure, which has different retrogradation properties.…”

Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch‐Degrading Enzymes

“…Degradation of starch by a-amylases leads to changes in starch structure and production of low and intermediate molecular weight dextrins. On the other hand, it was proposed that dextrins present in aamylase-treated bread can be correlated to firming but that they do not directly inhibit the staling process (Gerrard et al 1997;Duedahl-Olesen et al 1999). It has been proposed that amylases cleave starch molecules that link crystalline regions, weakening the strength of the starch network (Zobel and Senti 1959).…”