Wheat starch structure and bread quality
(2020) p.137-167- Abstract
Starch is the most abundant component in wheat flour, but has not traditionally been regarded as responsible for differences in quality between wheat varieties. In this chapter the role of starch in the baking process is described and examples on the role of starch during mixing, fermentation, and the oven step are given. The relevance of starch for baking performance is discussed, e.g., the setting of the crumb, and also the role of starch in the staling of bread. Factors that influence starch retrogradation are discussed in depth. Starch properties are described at the granule and molecular levels. Differences in amylose and amylopectin content, and the chemical properties of these components are discussed in relation to the baking... (More)
Starch is the most abundant component in wheat flour, but has not traditionally been regarded as responsible for differences in quality between wheat varieties. In this chapter the role of starch in the baking process is described and examples on the role of starch during mixing, fermentation, and the oven step are given. The relevance of starch for baking performance is discussed, e.g., the setting of the crumb, and also the role of starch in the staling of bread. Factors that influence starch retrogradation are discussed in depth. Starch properties are described at the granule and molecular levels. Differences in amylose and amylopectin content, and the chemical properties of these components are discussed in relation to the baking process and to staling.
(Less)
- author
- Eliasson, A. C. LU
- organization
- publishing date
- 2020
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- Amylose and amylopectin, Crumb structure, Falling number, Firmness, Retrogradation, Starch damage, Starch gelatinization, Starch granule size distribution, Water absorption
- host publication
- Breadmaking : Improving Quality - Improving Quality
- pages
- 31 pages
- publisher
- ScienceDirect, Elsevier
- external identifiers
-
- scopus:85126403344
- ISBN
- 9780081025192
- DOI
- 10.1016/B978-0-08-102519-2.00005-0
- language
- English
- LU publication?
- yes
- id
- 4d0c4ef4-08f0-4dd8-822f-1c5e2d1afbb2
- date added to LUP
- 2022-05-02 14:39:01
- date last changed
- 2023-12-19 21:24:52
@inbook{4d0c4ef4-08f0-4dd8-822f-1c5e2d1afbb2,
abstract = {{<p>Starch is the most abundant component in wheat flour, but has not traditionally been regarded as responsible for differences in quality between wheat varieties. In this chapter the role of starch in the baking process is described and examples on the role of starch during mixing, fermentation, and the oven step are given. The relevance of starch for baking performance is discussed, e.g., the setting of the crumb, and also the role of starch in the staling of bread. Factors that influence starch retrogradation are discussed in depth. Starch properties are described at the granule and molecular levels. Differences in amylose and amylopectin content, and the chemical properties of these components are discussed in relation to the baking process and to staling.</p>}},
author = {{Eliasson, A. C.}},
booktitle = {{Breadmaking : Improving Quality}},
isbn = {{9780081025192}},
keywords = {{Amylose and amylopectin; Crumb structure; Falling number; Firmness; Retrogradation; Starch damage; Starch gelatinization; Starch granule size distribution; Water absorption}},
language = {{eng}},
pages = {{137--167}},
publisher = {{ScienceDirect, Elsevier}},
title = {{Wheat starch structure and bread quality}},
url = {{http://dx.doi.org/10.1016/B978-0-08-102519-2.00005-0}},
doi = {{10.1016/B978-0-08-102519-2.00005-0}},
year = {{2020}},
}