Hayes Anna M R, Okoniewska Monika, Martinez Mario M, Zhao Bin, Hamaker Bruce R
Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA; Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
Mondelēz International, 100 Deforest Avenue, East Hanover, NJ 07936, USA.
Food Res Int. 2020 Dec;138(Pt A):109745. doi: 10.1016/j.foodres.2020.109745. Epub 2020 Sep 24.
The potential anti-staling property of starches with slow-retrograding amylopectin was studied in soft wheat bread and cake model systems. Normal rice, waxy rice, and wheat starches were processed by drum drying or extrusion, and native starch was used as a comparator. Extrusion processing causing amylopectin fragmentation can reduce intermolecular retrogradation of rice starch. Starches were incorporated into model breads and cakes as partial replacements for flour on a dry weight basis (3 and 6% for cakes, 5 and 15% for breads). Starches pregelatinized by extrusion had moderate molecular fragmentation, as indicated by RVA and HPSEC-MALLS-RI. Starches previously shown to have lower intermolecular retrograding amylopectin (normal rice, waxy rice) resulted in minor to moderate reductions in hardness and other textural properties as indicated by texture profile analysis (TPA) in breads and cakes upon storage for up to 12 wk. A higher degree of starch fragmentation is suggested to produce lower staling. Incorporation of normal and waxy rice starches resulted in softer breads and cakes than wheat starch, which could be attributed to the shorter external and internal amylopectin chains of rice starch. Higher inclusion (15%) of slow-retrograding waxy rice in the bread model system showed the most potential for anti-staling property.
在软质小麦面包和蛋糕模型体系中研究了具有缓慢回生支链淀粉的淀粉的潜在抗老化特性。普通大米淀粉、糯大米淀粉和小麦淀粉通过滚筒干燥或挤压进行加工，并使用天然淀粉作为对照。导致支链淀粉片段化的挤压加工可减少大米淀粉的分子间回生。将淀粉以干重为基础作为面粉的部分替代品掺入模型面包和蛋糕中（蛋糕中为3%和6%，面包中为5%和15%）。如RVA和HPSEC-MALLS-RI所示，通过挤压预糊化的淀粉具有适度的分子片段化。如通过对储存长达12周的面包和蛋糕进行质地剖面分析（TPA）所示，先前显示具有较低分子间回生支链淀粉的淀粉（普通大米淀粉、糯大米淀粉）会使硬度和其他质地特性有轻微到中度的降低。有人认为，较高程度的淀粉片段化会产生较低的老化程度。与小麦淀粉相比，掺入普通大米淀粉和糯大米淀粉会使面包和蛋糕更柔软，这可能归因于大米淀粉较短的外部和内部支链淀粉链。在面包模型体系中较高比例（15%）地掺入缓慢回生的糯大米淀粉显示出最大的抗老化潜力。
