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Interrelations of Starch and Fungal α‐Amylase in Breadmaking
Author(s) -
Maninder K.,
Jørgensen O. B.
Publication year - 1983
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/star.19830351205
Subject(s) - amylopectin , amylose , starch , retrogradation (starch) , amylase , chemistry , food science , polysaccharide , fraction (chemistry) , size exclusion chromatography , chromatography , biochemistry , enzyme
The interrelation of starch in flour and fungal α‐amylase in breadmaking was investigated using a low protein and a high protein flour. Loaf volume and bread quality were improved by the fungal α‐amylase supplements. Gel chromatography for elution of DMSO soluble starch fraction and the results of amylose and amylopectin contents revealed somewhat similar situation in the fresh bread which differed from the elution profiles of soluble fractions of 3 and 5 day old loaves prepared with and without α‐amylase supplements. Decreased recovery of starch in the DMSO soluble fractions indicated some degree of retrogradation. The higher amylose contents of the 5 day old bread crumb soluble starch fraction indicated a change in amylose and amylopectin ratio.