Kinetic analysis on staling of bread using cereal flour with high amylopectin short chain ratio

Abstract

The objective of this study was to evaluate the effects of cereal flour with high amylopectin short chain ratio on staling of bread. The wheat variety “Minaminoyawara” and the waxy rice variety “Aichimochi 126” have an amylopectin with a high ratio of short chains, and the starch is reported to exhibit slow retrogradation. Bread staling is influenced by both the amylose content and the structure of amylopectin in starch. In this study, two blend flours with the same amylose content were prepared by blending “Minaminoyawara” and “Aichimochi 126” with commercial flour. Bread staling was kinetically analyzed by measuring the crumb hardness and the re-gelatinization enthalpy of starch retrogradation in crumb. The results showed that bread made with blend flours containing the mutant starch was softer than the control bread using only commercial flour under all storage conditions. The re-gelatinization enthalpy of starch retrogradation in crumb was also smaller than that in the control bread. In the kinetic analysis, the staling ratio constant of crumb (SRC) and the retrogradation ratio of starch in crumb (RRC) values were low in the bread containing the mutant starch. These results indicate that amylopectin, which has a high proportion of short chains, inhibits staling of bread. The two cereal flours used in this study may help extend the shelf life of bakery products.