Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase

Korompokis, Konstantinos; Deleu, Lomme J.; Brier, Niels De; Delcour, Jan A.

doi:10.1016/j.foodchem.2021.130203

Cited by 26 publications

(5 citation statements)

References 35 publications

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“…On the other hand, there is a notable decline in DS after 28 days, which could be explained by the interaction of amylases and amylomaltase. These enzymes catalyse the hydrolysis of starch into glucose, and they are utilised as substrate by yeasts, particularly during the initial 0 and 3 min of part‐baking, when the temperature may not have fully penetrated the centre of the crumb (Korompokis et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

Silvas‐García,

Ledesma‐Osuna,

Buitimea‐Cantúa

et al. 2024

Int J of Food Sci Tech

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SummaryIn frozen part‐baked bread technology, starch is influenced by various processing factors. This study aimed to investigate the effect of part‐baking time, freezing rate and frozen storage time on pasting, thermal and structural properties of part‐baked bread. Wheat dough was part‐baked for 0, 3 or 6 min and frozen at −20 °C using two freezing rates: slow (0.15 °C min−1) or fast (1.45 °C min−1). Next, samples were stored in frozen conditions for 56 days and analysed every 14 days for starch damage, pasting properties, thermal and X‐ray analysis. The level of damaged starch increased with 3 min (69.3%), and 6 min (88.8%) of part‐baking time for both freezing rates compared to no part‐baked. In pasting analyses, peak viscosity decreased 27.3% and 38.4% for 3 and 6 min of part‐baking time, respectively, at 0 days of frozen storage; however, this tendency was observed for all frozen storage time. The gelatinisation enthalpy (ΔHg) decreased as part‐baking time increased, showing the maximum reduction at 6 min of part‐baked (94.9%). In X‐ray diffraction analyses at 3 and 6 min of part‐baking, the intensity of the signal increased 4.4% and 10.9%, respectively, probably due to the starch gelatinisation. These results can serve as a valuable guide for developing strategies to enhance the quality of part‐baked bread and improve production performance.

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Section: Resultsmentioning

confidence: 99%

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

Silvas‐García,

Ledesma‐Osuna,

Buitimea‐Cantúa

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…The models that use a different methodology than Infogest (Figure 5b ) are 25% of the total, where 9% used the same enzymes reported by Infogest, but with differing enzymatic activity (Blanquet‐Diot et al., 2021 ; Hayder et al., 2022 ; Joehnke et al., 2021 ; Korompokis et al., 2021 ; Schmid et al., 2022 ; Xu et al., 2021 ), while the rest added other enzyme types. Different published studies lack the necessary information in order to replicate the experiments (Figure 5c ), like digestion fluid composition, temperature, pH values, step length, enzyme types, and activity, representing 42% of the sample.…”

Section: Static In Vitro Digestion Methods Variantsmentioning

confidence: 99%

In vitro gastrointestinal digestion methods of carbohydrate‐rich foods

Dávila León,

González‐Vázquez,

Lima‐Villegas

et al. 2023

Food Science & Nutrition

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The trend toward healthier food products has led to an increase in the research of in vitro gastrointestinal digestion methods. Among the most used models, static models are the simplest. Most static models have three stages: oral, gastric, and intestinal, simulating the enzymatic, electrolyte, pH, temperature, and bile salt conditions. The studies that have taken the most notice are those related to antioxidant activity, followed by those dealing with proteins and carbohydrates using most of them static in vitro digestion models. The number of these studies has increased over the years, passing from 45 to 415 in a 10‐year period (2012–2023) and showing an interest in knowing the impact of food on human health. Nevertheless, published papers report different methodologies and analytical approaches. This review discusses the similarities and differences between the published static in vitro gastrointestinal digestion methods, with a focus on carbohydrates, finding that the most used protocol is Infogest, but with differences, mainly in the type of enzymes and their activity. Regarding in vitro gastrointestinal digestion of carbohydrates, many of the published studies are related to food and biomacromolecules, being the oral phase the most omitted, while the intestinal phase in the most diverse. Other methodologies to study the intestinal phase have been recommended, but the number of in vitro digestion studies using these methodologies (RSIE and BBMV) is still scarce but could represent a good alternative to analyze carbohydrates foods when combining with Infogest. More studies are required in this area.

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“…Transglucosidases, such as amylomaltase and amylosucrase, facilitate the transfer of linear glucan fragment from the donor amylose to the nonreducing end of the recipient amylopectin chain through a disproportionation reaction, leading to elongation of the amylopectin chain (Korompokis et al., 2021). The resulting long‐chain amylopectin exhibits amylose‐like behavior and has a high tendency to retrograde, forming RS3.…”

Section: Enzyme Treatmentmentioning

confidence: 99%

Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review

Feng,

Cheng,

Lim

et al. 2024

Comp Rev Food Sci Food Safe

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Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high‐amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3‐enriched starchy foods to improve overall health outcomes.

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Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase

Cited by 26 publications

References 35 publications

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

In vitro gastrointestinal digestion methods of carbohydrate‐rich foods

Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review

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