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Influence of damaged starch on cookie and bread-making quality

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Abstract

In this study two wheat and one triticale cultivars were milled in a disc mill to obtain different levels of damaged starch. The effects of the damaged starch content on physicochemical flour tests and cookie and bread-making quality were analyzed. The grain milling conditions in disc mill and grain hardness influenced the amount of damaged starch. The solvent absorption of flours, as measured by Solvent Retention Capacity Profile (SRC) and Alkaline Water Retention Capacity (AWRC), was significantly incremented by the damaged starch content. There was a consistent loss in cookie quality as the damaged starch content increased. In spite of the fact that the proteins were not affected by flour milling, bread quality decreased as the damaged starch content increased.

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Acknowledgments

The authors would like to thank Sebastian Arnulphi for the baking test, the Laboratorio de Idiomas (FCA-UNC) for providing useful suggestions to improve the English in this paper, and both the Agencia Córdoba Ciencia SE (ACC-SE) and the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) for financial support.

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Authors and Affiliations

  1. Agencia Córdoba Ciencia, Centro de Excelencia en Productos y Procesos de Córdoba (CEPROCOR), 5164 Santa María de Punilla, Córdoba, Argentine

    Gabriela N. Barrera, Pablo D. Ribotta & Alberto E. León

  2. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000, Córdoba, Argentine

    Gabriela T. Pérez, Pablo D. Ribotta & Alberto E. León

  3. Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Buenos Aires, Argentine

    Gabriela T. Pérez, Pablo D. Ribotta & Alberto E. León

Authors
  1. Gabriela N. Barrera
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  2. Gabriela T. Pérez
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  3. Pablo D. Ribotta
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  4. Alberto E. León
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Corresponding author

Correspondence to Alberto E. León.

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Barrera, G.N., Pérez, G.T., Ribotta, P.D. et al. Influence of damaged starch on cookie and bread-making quality. Eur Food Res Technol 225, 1–7 (2007). https://doi.org/10.1007/s00217-006-0374-1

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  • DOI: https://doi.org/10.1007/s00217-006-0374-1

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