Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread
✍ Scribed by Toufeili, Imad; Habbal, Youssef; Shadarevian, Sossy; Olabi, Ammar
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 95 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with signi®cantly (P 0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g kg À1 amylopectin) for wheat starch (279 g kg À1 amylopectin) resulted in bread that was not signi®cantly different from regular wheat bread when assessed in the fresh state. However, upon aging, the waxy barley starch-containing bread staled at a signi®cantly (P 0.05) faster rate than regular wheat bread. Breads made with waxy barley starch cross-linked with 50, 200 or 500 ppm phosphorus oxychloride showed higher enthalpy of melting (DH) upon aging and staled faster than the bread formulated with waxy barley starch. These ®ndings suggest that amylopectin retrogradation is one of the determinants of Arabic bread staling and that cross-linking promotes recrystallisation of amylopectin, possibly by keeping the polymer chains in close proximity. The rate of staling in breads formulated with cross-linked waxy barley starch decreased with increasing levels of cross-linking, possibly owing to restrictions in the degree of starch swelling.