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Correlation between wheat starch annealing conditions and retrogradation during storage

Author

Listed:
  • Kun Yu

    (School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China)

  • Yan Wang

    (School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China)

  • Yang Xu

    (School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China)

  • Li Guo

    (School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China)

  • Xianfeng Du

    (School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China)

Abstract

The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (50-90%), time (0.5-48 h), and temperature (35-50°C). These factors had different impacts on the DR. The results suggest that 25% (w/v) annealed wheat starch samples stored at 4°C for 7 days had smaller DR values than native wheat starch under the same storage conditions. XRD indicated that annealed wheat starches stored at 4°C for 7 days had fewer recrystallisations than native wheat starch. Optimised annealing conditions can be used to control the structural and mechanical properties of certain starch-based products, such as in the production of bread, since retrogradation results in staling and reduced digestibility.

Suggested Citation

  • Kun Yu & Yan Wang & Yang Xu & Li Guo & Xianfeng Du, 2016. "Correlation between wheat starch annealing conditions and retrogradation during storage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(1), pages 79-86.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:255-2015-cjfs
    DOI: 10.17221/255/2015-CJFS
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