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Starch Chemistry Staling Causes and Effects

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Starch Chemistry Staling Causes and Effects VOLUME 3 /NUMBER 9 Bread Staling Practical technology from Lallemand Inc. Starch Staling Causes and Effects Chemistry TALING REFERS T O the undesirable wrapped bread tastes dry because water has D-glucose is the basic building block of changes (other than microbial spoil- migrated from the crumb to the crust and starch. Its chemical model is a hexagon Sage) that take place between the time from the starch to the gluten. made up of one oxygen atom, five carbon bread is baked and consumed. Understand- Crust softening in wrapped bread is atoms (numbered 1 through 5), and two ing the different aspects of staling and the caused by an increase in moisture from about forms ( alpha- and beta- ) depending on its factors that affect them can help bakers 12 to 28 percent. This changes the dry, crisp, structure at position 1: make better decisions about their formu - pleasant texture of fresh crust into the soft, las, ingredients, processes, and packaging. leathery, unpleasant texture of stale crust. 6CH OH 6CH OH 2 2 Flavor losses and changes occur as 5 O 5 O HH H HOHH ASPECTS OF STALING some flavor components diminish faster 1( ) 1 4 OH H α 4 OH H (β) Crumb firming is caused by changes in than others. The taste o f fresh bread is usu - HO OH HO H 3 2 3 2 starch structure. The starch in wheat flour ally a combination of sweet, salty, and H OH H OH is made up of straight and branched chains slightly sour, but with age the sweet and alpha-glucose beta-glucose contained in granules. During baking the the salty diminish and the remaining sour - starch granules swell and the straight chains ness starts to become unpleasant. The Starch is made up of linear and branched diffuse out. Then, as the bread cools, the aroma of fresh bread is usually yeasty and polymers of D-glucose. The linear amylose straight chains link together to provide wheaty, but with age the pleasant alcohol portion is made up of thousands of glucose the loaf’s initial shape and strength. The smell of yeast is lost, the wheaty odor is units connected by alph a-1,4 linkages: branched chains of starch remain in the reduced, and the remaining doughy or granules during baking and link together starchy aromas become unpleasant. CH OH CH OH CH OH slowly during storage to make the crumb 2 2 2 O O O increasingly firmer with time. FACTORS AFFECTING STALING HH H HH H HH H ... Moisture changes contribute to staling Ing redients affect crumb firming and mois - O OH H O OH H O OH H O through evaporation and water redistribu - ture changes. Fats slow staling by improving H OH H OH H OH tion. Evaporation can cause a 10 percent loaf volume. Sweeteners slow staling directly α-1,4 Linkage Redu cing end weight loss in unwrapped bread but usually by retaining moisture, and most other less than 1 percent in wrapped bread. Even ingredients that increase absorption usually The branched amylopectin portion of when its moisture level doesn’t change, Continued starch is made up of a million or more glu- cose units in groups of twenty to thirty HOW STARCH AFFECTS FIRMING each and connected at branch points by alph a-1,6 linkages: CH OH CH OH 2 2 O O amylose HH H HH H ... OH H O OH H O O α-1,6 Linkage H OH H HO amylopectin CH CH OH 2 CH OH 2 2 O O O HH HH H HH H ... OH H OH H OH H ... retro graded emulsifier-amylose O O O O amylose complex H OH H OH H OH (firm) (soft) α-1,4 Linkage The tendency of straight-chain amylose The granules that make up the starch in starch (above) to retrograde and increase wheat flour contain approximately 25 per- initial firmness is reduced by emulsifiers. The tendency of branched-chain amy - retro graded enzyme-treated cent amylose and 75 percent amylopectin. lopectin starch (right) to retrograde and amylopectin amylopectin Although amylose and amylopectin are both increase firmness over time is reduced by (fi rm) (soft) Continued enzymes. MEASURING BREAD STALING Starch Chemistry (Continued) made up of the same D-glucose building block, they have different chemical and Consumer testing, crumbliness, and water absorption are sometimes used to measure physical properties that affect their behav - bread staling, but the most common method is compressibility. The most common com - ior during baking. pressibility measurements use one of these four instruments: Instron Universal Testing Amylose readily diffuses out of starch Machine, Baker Compressimeter, Bloom Gelometer, Voland Stevens Texture Analyzer. Comparing results from the different instruments and methods is difficult, and they all granules when they hydrate and swell measure compressibility by pressing slices flat instead of squeezing at the sides as con - (gelatinize) at about 140°F (60°C). It com - sumers do. But when used properly, the compressibility measurements give a good indi - plexes readily with emulsifiers and can be cation of how consumers will perceive differences in staling rates. broken down almost completely into malt - A typical method for the Voland Stevens LFRA Texture Analyzer measures the pres - ose sugar by beta- amylase. Amylose recrys - sure required (in grams) for a one-inch tallizes, or retrogrades, rapidly when it cools after gelatinization. plunger moving at 2 mm per second to Contr ol com press a one-inch bread slice 10 mm. Emulsifier (1% GMS-90) Amylopectin does not readily diffuse out ® In a typical staling experiment, bread is (g) 500 Enz yme (2 ppm Bakezyme BAC) of starch granules when they gelatinize, and stored in plastic bags at room temperature it complexes little if at all with emulsifiers. for one, three, and five days. Then five 400 It is not affected much by beta- amylase be- measurements are taken on each of two 300 cause of its alpha -1,6 linkages but can be slices cut from the center of the loaf. The broken down into smaller dextrins with ten measurements are averaged to give a 200 shorter branches by alpha- amylase. Amylo- firmness value for each day. 100 pectin retrogrades slowly upon cooling after The graph shown here illustrates the gelatinization and contributes to increased typical difference between a control and 0 13 5 firmness because of its larger size and three- samples treated with emulsifiers or DAY dimensional linking. enzymes. Bakezy me ® is a tradem ark of Roy al Gist-brocade s NV , Delft, Holland. Bread Staling (Continued) inhibit staling. High-protein flours improve staling can be reversed by briefly heating to crumb softness by contributing to a larger 120°F (50°C) or more, but is less effective loaf volume, as do many other ingredients when done a second or third time. that increase loaf volume. Emulsifiers (surfactants) are used as Processing affects initial crumb softness antistaling agents, mostly because they in- through loaf volume. In particular, fermen - crease initial softness. They combine with tation and mixing that provide optimum the straight-chain starch inside the starch dough development for a given flour will granules and keep it from diffusing out so maximize volume and crumb softness. that it doesn’t contribute as much strength Water absorption and baking procedures to the initial crumb set. Emulsifiers do not change the moisture levels of the crumb. have as much effect on the branched starch Slack doughs, along with optimum proof - that causes crumb firming during storage ing and oven temperatures, maximize and do not slow the moisture migration from absorption and reduce staling. crumb to crust. Emulsifiers are used as both Packaging affects moisture changes, dough strengtheners and crumb softeners. crust texture, and flavor. Unwrapped bread Those used primarily as softeners include Lallemand Baking Update is produced by loses moisture and flavor faster, but retains mono- and diglycerides, distilled mono - Lallemand Inc. to provide bakers with a crumb texture better. Wrapped bread stays glycerides, polysorbate 60, and sodium source of practical technology for solving softer (especially when wrapped warm) and stearoyl lactylate ( SSL ). problems. You can find the latest issues tastes better (especially when wrapped Enzymes (alpha- amylase s) are used as online at www.lallemandbaking.com. cool), but the crust softens faster. anti staling agents because they slow the If you have questions or comments, Temperature affects all aspects of stal - rate of crumb firming in a way that may please contact us at: ing. Crumb firming is fastest at low temper - also slow the rate of moisture migration. LALLEMAND Inc. atures, between 20° and 50°F ( –5° and Enzymes break down a portion of the 1620 Préfontaine Montréal, QC H1W 2 N8 Canada 10°C). And high temperatures, above 95°F starch during processing and baking, so it tel: (800) 840-4047 ( 514) 522- 2133 (35°C), affect color and flavor, so 70° to does not cause as much firmness when it email: solution s@ lallemand.com 95°F (20° to 35°C) is the optimum storage links together during storage. The temper - www.lallemand.com temperature range for bread. Freezing at 0° ature stability and action pattern of the To the best of our knowledge, the information in to –20°F ( –20° to –30°C) has the effect of enzymes are important so that enough Lallemand Baking Update is true and accurate. How- ever, any recommendations or suggestions are made about one day’s storage time, but then branched starch is broken down to inhibit without warranty or guarantee. effectively stops all aspects of staling staling, but not so much that crumb © 2018 Lallemand Inc.
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