Food and Fermentation Industries >

2023 , Vol. 49 >Issue 14: 126 - 131

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033024

Changes in physicochemical and structural characteristics of wheat starch during dough fermentation and bread baking

  • CHEN Jinfeng ,
  • LI Min ,
  • CUI Yanli ,
  • ZHANG Shenggui
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    3(State Key Laboratory of AridLand Crop Science, Lanzhou 730070, China)

Received date: 2022-07-19

  Revised date: 2022-09-08

  Online published: 2023-08-30

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Abstract

In order to explore the changes in physicochemical and structural characteristics of wheat starch during the fermentation and baking of bread processing, the high gluten wheat flour Lantian 45 from Qingshui County, Gansu Province was used for bread making in this study. Wheat starch was extracted at different stages of dough fermentation and bread baking, and its physicochemical and structural characteristics were determined and characterized. The results showed that the particle morphology and crystal type of starch remained unchanged at different stages of dough fermentation. The relative crystallinity, degree of order, and double helicity of starch molecules increased from 39.77%, 1.19, 1.14 to 47.85%, 1.28, 1.23, respectively. During the different stages of bread baking, with the extension of baking time, the starch granules gradually collapsed, and the adhesion between the granules gradually formed a sheet structure. The average volume diameter D[4,3] value of starch increased significantly from 16.49 to 22.63 μm, the relative crystallinity of starch molecules decreased from 47.85% to 25.28%, and the thermal stability of starch increased. Fourier transform infrared spectroscopy showed that the functional groups of starch molecules were not changed during fermentation and baking. This study indicated that the physicochemical and structural characteristics of wheat starch changed significantly at different stages of dough fermentation and bread baking, which in turn affected the final quality of bread.

Key words： wheat starch; dough fermentation; bread baking; physicochemical characteristics; structural characteristics

Cite this article

CHEN Jinfeng , LI Min , CUI Yanli , ZHANG Shenggui . Changes in physicochemical and structural characteristics of wheat starch during dough fermentation and bread baking[J]. Food and Fermentation Industries, 2023 , 49(14) : 126 -131 . DOI: 10.13995/j.cnki.11-1802/ts.033024

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