Cereal Chem 69:321-325   |  VIEW ARTICLE

Firming of Bread Crumb with Cross-Linked Waxy Barley Starch Substituted for Wheat Starch.

T. Inagaki and P. A. Seib. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

White pan bread was baked from flour that had been fractionated and reconstituted using cross-linked waxy barley starch (5.9% amylose content) in place of prime wheat starch (28.3% amylose content). Compression measurements of crumb firmness showed that experimental bread firmed faster during storage at 25 C than control bread, even thogh the experimental bread had the lower crumb firmness 6 hr after baking. At the same time, the aged bread crumb of the experimental bread showed a higher enthalpy of melting than that of control bread crumb, except at 6 hr after baking. Furthermore, a 50% gel of cross-linked waxy barley starch in water recrystallized faster at 25 C than a 50% gel of wheat starch as measured by enthalpy of melting. These data suggest that amylose dilutes the effect of the amylopectin, the recrystallization of which is at least partially responsible for the firming of bread crumb.