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Staling in Starch Bread: the Effect of Gluten Additions on Specific Loaf Volume and Firming Rate
Author(s) -
Every Dale,
Gerrard Juliet A.,
Gilpin Margy J.,
Ross Marcela,
Newberry Marcus P.
Publication year - 1998
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199810)50:10<443::aid-star443>3.0.co;2-3
Subject(s) - gluten , starch , food science , chemistry , wheat gluten , amylose
Hypotheses on the role of gluten in bread staling range from gluten having an anti‐firming effect, or no effect on firming, to gluten‐starch interactions being essential for bread firming. To test these hypotheses, the firming rate of starch bread made from protein‐free synthetic flour was compared with that of starch‐gluten breads made from synthetic flours containing 1–15% gluten (Fig. 1). Only loaves of similar specific loaf volume and crumb moisture content were compared to eliminate these parameters as variables that might influence firming rate. The starch breads clearly increased in firmness up to six days, indicating that gluten was not essential to the firming process, starch alone causing bread to firm with time. The starch‐10% gluten breads and starch‐15% gluten breads had very similar specific loaf volumes, moisture contents and firming rates to that of the starch breads. This indicates that protein possibly has some role in firming, because if only starch has a role in firming then adding gluten would effectively dilute the starch and reduce the rate of firming. We propose that increasing bread firmness results from glucan chains of partially leached amylose and amylo‐pectin attached to swollen starch granules forming hydrogen bonds with other starch granules and, to a smaller extent, with gluten fibrils.