Effect of Starch Addition to Fluid Dough During the Bread Making Process

M. Elisabetta Guerzoni, Andrea Gianotti, Pamela Vernocchi

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Starch is one of the most abundant carbohydrates in plants. The cereals, in particular, are composed of approximately 75% carbohydrates. The granules in plants are packaged and can be fractioned into two glucose homology saccharide macromolecules: amylose and amylopectin. Starch contributes greatly to the texture properties of many foods. Both native starch and various modified derivative forms of it provide a wide scope for the development of various food products having diverse textures and mouthfeel, and they determine their functional use in food technology.In several food systems, polysaccharides such as starch are involved in the retention of a wide spectrum of ligand molecules, such as flavor compounds. An additional effect of matrix/ligand interactions is the involvement in the regulation of the fermentation processes in solid or viscous systems. Dietary starch has different physiological effects in humans depending on its rate and extent of digestion. Some of the starch ingested by humans escapes digestion in the small intestine.

Original languageEnglish
Title of host publicationFlour and Breads and their Fortification in Health and Disease Prevention
PublisherElsevier Inc.
Pages375-384
Number of pages10
ISBN (Print)9780123808868
DOIs
Publication statusPublished - 2011

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

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    Guerzoni, M. E., Gianotti, A., & Vernocchi, P. (2011). Effect of Starch Addition to Fluid Dough During the Bread Making Process. In Flour and Breads and their Fortification in Health and Disease Prevention (pp. 375-384). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-380886-8.10034-0