Gelatinization of Starch in Baked Products

Abstract

Scanning electron photomicrographs of starch isolated from white bread, sugar cookies, pie crust, angel food cake, cake doughnuts and cinnamon rolls revealed that the proportion of folded and deformed granules, an indication of the extent of gelatinization and pasting, varied from relatively few granules in sugar cookies to virtually all granules in angel food cake. Starch isolated from angel food cake had no birefringence and was about 97% gelatinized as measured enzymatically, while that from sugar cookies was approximately 91% birefringent and was 4% gelatinized. Starches from other baked products studied had residual birefringence and percent gelatinization intermediate to the values for angel food cake and sugar cookies. Thus starch in the baked products studied ranged from essentially completely gelatinized to that which had undergone very little change.

Using plant microfossils from dental calculus to recover human diet: a case study from Tell al-Raqā'i, Syria

“…3f). One starch grain is clearly gelatinized, as would be expected from cooking (Lineback and Wongsrikasem, 1980;Samuel, 1996) (Fig. 3g).…”

Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices

“…Cooking and processing increase the susceptibility of starch to enzymatic digestion, which is a function of the degree of starch gelatinization, as shown in several in vitro and in vivo studies. Breads are processed in limited water conditions, in which starch is only partially gelatinized (Lineback & Wongsrikasem, 1980). Using Pearson correlation analysis, a range of correlation coefficients (r) (from 0.35 to 0.88) was obtained for the relationships between thermal properties and starch hydrolysis and firming kinetic parameters of multigrain bread matrices (Table 5).…”

“…The gelatinization degree of starch in baked products depends primarily on the water availability and the amount of heating (Shin, Kim, Ha, Lee, & Moon, 2005). Products (white bread, sugar cookies, pie crust, angel food cake, cake doughnuts and cinnamon rolls) can range from essentially completely gelatinized (97%) to almost native-like conditions (4%) (Lineback & Wongsrikasem, 1980). Other factors influencing gelatinization account for other components in the food matrix competing for water (e.g.…”

Structures of human salivary amylase hydrolysates from starch processed at two water concentrations

“…Processing increases gelatinization and subsequent digestion of starch by disorganizing the granular structure of raw starch [12]. Gelatinization occurs in the presence of water when the native starch granule undergoes a series of irreversible physical changes [13].…”