Influence of starch granule size distribution on bread characteristics

S. Sahlström (Corresponding Author), E. Bråthen, P. Lea, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

44 Citations (Scopus)

Abstract

The granule size distributions of starches isolated from eight bread wheat flours were determined. Breads were baked from the same flours by varying fermentation time, mixing speed and work input according to a central composite experimental design. Response surface equations were calculated for the bread characteristics loaf volume, weight, form ratio (height/width) and crumb firmness. Multivariate regression (PLS2) was used to relate the starch granule size distribution spectra to the coefficient matrices. The models obtained by PLS2 explained 55% and 48% of the total variance in the response surface coefficients for bread weight, and form ratio respectively, with correlation coefficients 0·74 and 0·69. No models were obtained for crumb firmness and loaf volume. The correlations obtained with the constant terms indicated that high weights and form ratios were promoted by small A-granules (size 12 μm). The effect of starch granule size distribution on the bread characteristics was modified by work input and mixing speed, while fermentation time had no effect.

Original languageEnglish
Pages (from-to)157-164
JournalJournal of Cereal Science
Volume28
Issue number2
DOIs
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed

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Bread
starch granules
Starch
breads
Fermentation
firmness
Flour
granules
Weights and Measures
texture
fermentation
Design of experiments
wheat flour
flour
experimental design
Composite materials
Triticum
starch
Research Design
wheat

Cite this

Sahlström, S. ; Bråthen, E. ; Lea, P. ; Autio, Karin. / Influence of starch granule size distribution on bread characteristics. In: Journal of Cereal Science. 1998 ; Vol. 28, No. 2. pp. 157-164.
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Influence of starch granule size distribution on bread characteristics. / Sahlström, S. (Corresponding Author); Bråthen, E.; Lea, P.; Autio, Karin.

In: Journal of Cereal Science, Vol. 28, No. 2, 1998, p. 157-164.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Bråthen, E.

AU - Lea, P.

AU - Autio, Karin

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AB - The granule size distributions of starches isolated from eight bread wheat flours were determined. Breads were baked from the same flours by varying fermentation time, mixing speed and work input according to a central composite experimental design. Response surface equations were calculated for the bread characteristics loaf volume, weight, form ratio (height/width) and crumb firmness. Multivariate regression (PLS2) was used to relate the starch granule size distribution spectra to the coefficient matrices. The models obtained by PLS2 explained 55% and 48% of the total variance in the response surface coefficients for bread weight, and form ratio respectively, with correlation coefficients 0·74 and 0·69. No models were obtained for crumb firmness and loaf volume. The correlations obtained with the constant terms indicated that high weights and form ratios were promoted by small A-granules (size 12 μm). The effect of starch granule size distribution on the bread characteristics was modified by work input and mixing speed, while fermentation time had no effect.

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