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Kavya M, Krishnan R, Suvachan A, Sathyan S, Tozuka Y, Kadota K, Nisha P. The art and science of porous starch: understanding the preparation method and structure-function relationship. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38768041 DOI: 10.1080/10408398.2024.2352548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Porous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate porous structure, crystalline and amorphous characteristics, and hydrophilic-hydrophobic properties stem from pore formation via physical, chemical, enzymatic, and combined synergistic methods. Porous starch offers benefits like improved gelatinization temperature, water absorption, increased surface area, tunable crystallinity, and enhanced functional properties, making it appealing for diverse food industry applications. To optimize its properties, determining the parameters governing porous structure formation is crucial. Factors such as processing conditions, starch source, and modification methods substantially impact porosity and the overall characteristics of the material. Understanding and controlling these parameters allows customization for specific applications, from pharmaceutical drug delivery systems to enhancing texture and moisture retention in food products. To date, studies shedding light on how porosity formation can be fine-tuned for specific applications are fewer. This review critically assesses the existing reports on porous starch, focusing on how preparation methods affect porosity formation, thereby influencing the product's crystallinity/hydrophilic-hydrophobic nature and overall applicability.
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Affiliation(s)
- Mohan Kavya
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Reshma Krishnan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Abhijith Suvachan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Sannya Sathyan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Yuichi Tozuka
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Kazunori Kadota
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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Yan X, McClements DJ, Luo S, Ye J, Liu C. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38532611 DOI: 10.1080/10408398.2024.2334269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Fermentation is one of the oldest food processing techniques known to humans and cereal fermentation is still widely used to create many types of foods and beverages. Starch is a major component of cereals and the changes in its structure and function during fermentation are of great importance for scientific research and industrial applications. This review summarizes the preparation of fermented cereals and the effects of fermentation on the structure, properties, and application of cereal starch in foods. The most important factors influencing cereal fermentation are pretreatment, starter culture, and fermentation conditions. Fermentation preferentially hydrolyzes the amorphous regions of starch and fermented starches have a coarser appearance and a smaller molecular weight. In addition, fermentation increases the starch gelatinization temperature and enthalpy and reduces the setback viscosity. This means that fermentation leads to a more stable and retrogradation-resistant structure, which could expand its application in products prone to staling during storage. Furthermore, fermented cereals have potential health benefits. This review may have important implications for the modulation of the quality and nutritional value of starch-based foods through fermentation.
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Affiliation(s)
- Xudong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Zhang C, Wang SY, Wu CY, Li JJ, Zhang LZ, Wang ZJ, Liu QQ, Qian JY. Effect of melting combined with ice recrystallization on porous starch preparation: Pore-forming properties, granular morphology, functionality, and multi-scale structures. Food Res Int 2023; 174:113463. [PMID: 37986407 DOI: 10.1016/j.foodres.2023.113463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 11/22/2023]
Abstract
In this work, critical melting (CM) combined with freeze-thawing treatment (FT, freezing at -20 ℃ and -80 ℃, respectively) was used to prepare porous starch. The results showed that CM combined with the slow freezing rate (-20 ℃) can prepare porous starch with characteristics of grooves and cavities, while combined with the rapid freezing rate (-80 ℃) can prepare with holes and channels, especially after repeating FT cycles. Compared with the native counterpart, the specific surface area, pore volume, and average diameter of CMFT-prepared porous starch were significantly increased to 4.07 m2/g, 7.29 cm3/g × 10-3, and 3.57 nm, respectively. CMFT significantly increased the thermal stability of starch, in which the To, Tp, and Tc significantly increased from 63.32, 69.62, and 72.90 (native) to ∼69, 72, and 76 °C, respectively. CMFT significantly increased water and oil absorption of porous starch from 91.20 % and 72.00 % (native) up to ∼163 % and 94 %, respectively. Moreover, CMFT-prepared porous starch had a more ordered double-helical structure, which showed in the significantly increased relative crystallinity, semi-crystalline lamellae structure, and the proportion of the double helix structure of starch. The synergistic effect of melting combined with ice recrystallization can be used as an effective way to prepare structure-stabilized porous starch.
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Affiliation(s)
- Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China; Postdoctoral Mobile Station of Agriculture, College of Agriculture, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China
| | - Shi-Yi Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chu-Yun Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jing-Jing Li
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Ling-Zhi Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Zhi-Juan Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Qiao-Quan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China.
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
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Liu X, Chen L, Chen L, Liu D, Liu H, Jiang D, Fu Y, Wang X. The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties. Foods 2023; 12:3888. [PMID: 37959007 PMCID: PMC10648450 DOI: 10.3390/foods12213888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/21/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Frozen dough is suitable for industrial cold chain transportation, but usually experiences temperature fluctuations through the cold chain to the store after being refrigerated in a factory, seriously damaging the product yield. In order to analyze the influence mechanism of temperature fluctuation during the terminal cold chain on frozen dough, the effects of terminal freezing and thawing (TFT) on the quality (texture and rheology) and component (water, starch, protein) behaviors of dough were investigated. Results showed that the TFT treatment significantly increased the hardness and decreased the springiness of dough and that the storage modules were also reduced. Furthermore, TFT increased the content of freezable water and reduced the bound water with increased migration. Additionally, the peak viscosity and breakdown value after TFT with the increased number of cycles were also increased. Moreover, the protein characteristics showed that the low-molecular-weight region and the β-sheet in the gluten secondary structure after the TFT treatment were increased, which was confirmed by the increased number of free sulfhydryl groups. Microstructure results showed that pores and loose connection were observed during the TFT treatment. In conclusion, the theoretical support was provided for understanding and eliminating the influence of the terminal nodes in a cold chain.
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Affiliation(s)
- Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Luncai Chen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (D.J.)
| | - Lei Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Dezheng Liu
- Hubei Selenium Grain Technology Group Co., Ltd., Enshi 445600, China;
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Dengyue Jiang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (D.J.)
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (D.J.)
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Xie H, Ying R, Huang M. Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch. Int J Biol Macromol 2022; 209:1676-1684. [PMID: 35487381 DOI: 10.1016/j.ijbiomac.2022.04.104] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 11/16/2022]
Abstract
The addition of arabinoxylans (AXs) is important for improving the structure of wheat starch-AX gels, which further influences the functionality of starch-based products. The properties of wheat starch-AX gels (including rheology, texture, water distribution, microstructure, and degree of crystallinity) were studied. AX with high molecular weight (Mw) significantly decreased the swelling and leached amylose, while increasing the solubility of amylose. The AX with high Mw also clearly reduced the apparent viscosity, elasticity, and viscosity of wheat starch-AX gels. The Mw of AX was positively correlated to the hardness of the gels and negatively correlated to adhesiveness to a certain extent. The spin-spin relaxation time of the gels increased with an increase in Mw, which resulted in more free water. Scanning electron microscopy showed that AX with high Mw clearly reduced the degree of starch gelatinization while forming a fragile gel structure. In summary, AX with high Mw from natural wheat grains can effectively affect wheat starch gelling properties. These results may be useful for the application of natural AXs in wheat starch-based functional foods.
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Affiliation(s)
- Hui Xie
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Meigui Huang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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Zhou T, Zhang L, Zhao R, Liu Q, Liu W, Hu H. Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles. Food Res Int 2022; 156:111112. [DOI: 10.1016/j.foodres.2022.111112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/27/2022] [Accepted: 03/07/2022] [Indexed: 01/11/2023]
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Wang Q, Zhang H, Zhu W, Li C, Xu Y, Ding X, Zhou X. Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2060252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Qiuyu Wang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
| | - Haifeng Zhang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Wenzheng Zhu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Chunmei Li
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Yan Xu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiangli Ding
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiaoyan Zhou
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
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Yaqoob S, Liu H, Liu M, Zheng M, Awan KA, Cai D, Liu J. The effect of lactic acid bacteria and co-culture on structural, rheological, and textural profile of corn dough. Food Sci Nutr 2022; 10:264-271. [PMID: 35035927 PMCID: PMC8751425 DOI: 10.1002/fsn3.2666] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 10/22/2021] [Accepted: 10/27/2021] [Indexed: 11/10/2022] Open
Abstract
This study is aimed at assessing the effect of lactic acid bacteria (LAB) on corn flour using dynamic characterization methods including RVA, TPA, Rheometer, SEM, and DSC along with co-culture technique in order to enhance its applicability by evaluating the variations in rheological, textural, morphological, thermal, and structural properties. Our findings suggested that bacterial incorporation both individually and in combination (co-culture) revealed an improved corn dough profile with better properties. SEM showed irregular shape of particles having more grooves, indentations, and cracks. RVA demonstrated different pasting behavior on the dough. Bacterial inoculation in flour attributed to increase the TO (68.61-71.18), TP (73.74-78.42), TC (78.78-85.36), melting temperature (10.17-15.19), and ΔH (2.72-5.40). The hardness of corn was found approximately 75% of native dough. In treated corn, an increase was noted in both loss and storage modulus in correspondence with changes in the starch configuration and leaching of constituents. The results from DSC presented an increased melting temperature range and gelatinization enthalpy owing to bacterial treatment accredited to diversified morphological characteristics. The outcomes concluded in demonstration of a novel influence on structural, thermal, morphological, and rheological capabilities and capacities of corn dough. Lactic acid bacteria hydrolyzed part of the corn and flour had smaller, irregularly shaped particles with more holes in them, resulting in a reduced water retaining capacity. Textural, thermal, and pasting profile has also been improved due to degradation of macromolecules. Furthermore, the insight alterations induce various changes leading to improved corn flour. It may also develop the associations about the upright insurgence in the corn dough profile and its potential usage in industry and homes.
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Affiliation(s)
- Sanabil Yaqoob
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
- Department of Food Science and TechnologyFaculty of Life SciencesUniversity of Central PunjabLahorePakistan
| | - Huimin Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Meihong Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Mingzhu Zheng
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Kanza Aziz Awan
- Department of Food Science and TechnologyFaculty of Life SciencesUniversity of Central PunjabLahorePakistan
| | - Dan Cai
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
| | - Jingsheng Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory for Wheat and Corn Deep ProcessingChangchunChina
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ZENG J, GAO H, HUANG K, TIAN X, WANG Z. Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Haiyan GAO
- Henan Institute of Science and Technology, China
| | | | | | - Zhaojun WANG
- Henan Institute of Science and Technology, China
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Razavizadeh S, Alencikiene G, Salaseviciene A, Vaiciulyte-Funk L, Ertbjerg P, Zabulione A. Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03798-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread. Food Chem 2021; 366:130614. [PMID: 34304137 DOI: 10.1016/j.foodchem.2021.130614] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 01/08/2023]
Abstract
Understanding how starch constituent in frozen dough affected bread quality would be valuable for contributing to the frozen products with better quality. To elucidate the underlying mechanism, starch was fractionated from multiple freezing-thawing (F/T) treated dough and reconstituted with gluten. Results showed that F/T treatment destructed the molecular and supramolecular structures of starch, which were more severe as the F/T cycle increasing. These structural disorganizations made water molecules easier to permeate into the interior of starch granules and form hydrogen bonds with starch molecular chains, which elevated the peak, breakdown, setback and final viscosity of starch paste. In addition, F/T treatment resulted in decreased specific volume (from 1.54 to 0.90 × 103 m3/Kg) and increased hardness (from 42.98 to 52.31 N) for steamed bread. We propose the strengthened water absorption ability and accelerated intra- and inter-molecular rearrangement of starch molecules and weak stability of "starch-gluten matrices" would allow interpreting deteriorated bread quality.
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