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  • Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat.

Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat.

Food chemistry (2018-06-10)
Han Tao, Ji-Sheng Huang, Qiu-Tao Xie, Yong-Ming Zou, Hui-Li Wang, Xue-Ying Wu, Xue-Ming Xu
ABSTRACT

Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the amounts of damaged starch and leaching proteins, lipids, and amylose with F/T cycles. The freezing-treated HWS exhibited a higher swelling power and peak, trough, breakdown and final viscosity than SWS after F/T treatment. The onset, peak and conclusion gelatinization temperatures and the enthalpy of the isolated HWS determined by differential scanning calorimetry, decreased throughout F/T cycles. Concomitantly, the bread containing freezing-treated HWS exhibited a lower bread specific volume and harder crumb firmness, which might be associated with its significant structural changes induced by F/T treatment.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
α-Amylase from Aspergillus oryzae, powder, ~30 U/mg
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SKUPack SizeAvailabilityPrice
1 g
1 Estimated to ship on February 17, 2025
MXP 598.00
5 g
1 Estimated to ship on February 17, 2025
MXP 1,507.00

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