Cereal Chem 56:485 - 490.  |  VIEW ARTICLE
Characterization of Soluble Starch from Bread Crumb.

K. Ghiasi, R. C. Hoseney, and D. R. Lineback. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

The soluble starch fraction extracted from bread crumb with water decreased in quantity as the bread was aged. Bread baked with surfactant but without shortening had a smaller quantity of soluble starch and the quantity did not change so much with age as did that of control bread baked with or without shortening. The soluble starch gave generally low iodine affinity values, indicating that the fraction was mostly amylopectin. However, beta-amylolysis values were much higher than normal for amylopectin. Gel filtration on sepharose 4B and 6B-CL columns showed that the soluble starch was much lower in molecular weight than was normal amylopectin. Debranching the soluble starch with pollulanase followed by fractionation on Bio- Gel P-10 proved that the soluble starch was essentially all branched. The branched fraction had a shorter average chain length and a higher A-chain to B-chain ratio than did normal wheat amylopectin. Thus, the soluble starch extracted from bread crumb is an amylopectin that has been degraded by amylases during baking