Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Wheat Quality and Its Effect on Bread Staling

  • Lee, Mee-Ryung (Dept. of Animal Bioscience (Insti. of Agric. & Life Sci.), Gyeongsang National Univ.) ;
  • Lee, Won-Jae (Dept. of Animal Bioscience (Insti. of Agric. & Life Sci.), Gyeongsang National Univ.)
  • Received : 2011.12.20
  • Accepted : 2012.02.24
  • Published : 2012.02.28
⟨ Previous Next ⟩

Abstract

Wheat is a very popular crop in all over the world due to the various use of wheat flour as staple foods, such as bread. As many food products are made from wheat, the property of wheat can be a determinant of the quality of final food products. Staled bread is not harmful to health but is normally rejected by consumers due to the absence of desirable sensory attributes. The phenomena of staling can be increased hardness of bread, the migration of moisture from center of bread to the crust of bread, loss of flavor and etc. The exact mechanism of staling has not been established completely. To delay or prevent staling, either addition of anti-staling agent, such as surfactant and enzyme or modification of wheat component, such as wheat starch has been adapted. The development of waxy wheat made it possible to reconstitute the starch component in bread. When the content of amylopect in was increased in bread, the loss of moisture was decreased and the reduction in softness of bread was decreased during storage. Increased retrogradation of starch did not always accompany the staling of bread indicating that the retrogradation of starch may not be a single indicator of bread staling. To find out the exact relationship between bread staling and starch retrogradation, further research is necessary.

Keywords

References

  1. Baik, B. K. 1994. Differences in raw material requirements, specifications, and processing of the main types of oriental noodles. Ph. D. dissertation. Washingtion State University, Pullman, WA, USA.
  2. Baik, B. K., C. S. Park, B. Paszczynska, and C. F. Konzak. 2003. Characteristics of Noodles and Bread Prepared from Double-Null Partial Waxy Wheat. Cereal Chem. 80: 627-633. https://doi.org/10.1094/CCHEM.2003.80.5.627
  3. Bechtel, W. G., D. F. Meisner, and W. B. Brandley. 1953. The effect of the crust on the staling of bread. Cereal Chem. 30: 160-168.
  4. BeMiller, J. N. 2007. Carbohydrate chemistry for food scientists. In Starches, modified food starches, and other products from starches. pp. 195-197. 2 nd eds. AACC inc., MN, USA.
  5. Bennion, E. B. 1967. Judging qualities and faults in bread. In Breadmaking: Its principles and practice. pp. 161-172. 4th eds. Oxford University Press, ElyHouse, London, UK.
  6. Biliaderis, C. G., T. J. Maurice, and J. R. Vose. 1980. Starch gelatinization phenomena studied by differential scanning calorimetry. J. Food Sci. 45: 1669-1674. https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
  7. Chao, S., P. J. Sharp, E. J. Worland, R. M. D. Koebner, and M. D. Gale. 1989. RFLP-based genetic maps of wheat homologeous group 7 chromosomes. Theor. Appl. Genet. 78: 495-504. https://doi.org/10.1007/BF00290833
  8. Delcour J. A. and R. C. Hoseney. 2010. Principles of cereal science and technology. In Yeast-leavened products. pp. 199-201. 3rd eds. AACC. Inc., MN, USA.
  9. Dragsorf, R. D. and E. Varriano-Marston. 1980. Bread staling: X-ray diffraction studies on bread supplemented with a-amylases from different sources. Cereal Chem. 57: 310-314.
  10. Ghiasi, K., R. C. Hoseney, K. Zeleznak, and D. E. Rogers. 1984. Effect of waxy barley starch and reheating on firmness of bread crumb. Cereal Chem. 61: 281-285.
  11. Goesaert, H., L. Slade, H. Levine, and J. A. Delcour. 2009. Amylases and bread firming - an integrated view. J. Cereal Sci. 50: 345-352. https://doi.org/10.1016/j.jcs.2009.04.010
  12. Halverson, J. and L. Zeleney. 1988. Criteria of wheat quality. In Wheat: Chemistry and Technology. Pomeranz, Y. pp 15-45. 3rd eds. Am. Assoc. Cereal Chem., MN, USA.
  13. Hart, G. E. 1987. Genetic and biochemical studies of enzymes. In Wheat and wheat improvement. Heyne, E. G. pp 199-214. American Soc. Agronomy, WI, USA.
  14. Hayakawa, K., K. Tanaka, T. Nakamura, S. Endo, and T. Hoshino. 1997. Quality characteristics of waxy hexaploid wheat (Triticum aestivum L.): Properties of starch gelatinization and retrogradation. Cereal Chem. 74: 576-580. https://doi.org/10.1094/CCHEM.1997.74.5.576
  15. Hoseney, R. C. 1998. Yeast-leavened products and soft wheat products. Pages 229-305 in Cereal: Science and Technology, 2nd eds. Am. Assoc. Cereal Chem., MN, USA.
  16. Hug-Iten, S., F. Escher, and B. Conde-Petit. 2003. Staling of bread: Role of amylose and amylopectin and influence of starch-degrading enzymes. Cereal Chem. 80: 654-661. https://doi.org/10.1094/CCHEM.2003.80.6.654
  17. Kamman, P. W. 1970. Factors affecting the grain and texture of white bread. Bakers Digest. 44: 34-38.
  18. Karz, J. R. 1928. Gelatinization and retrogradation of starch in relation to the problem of bread staling. In A comprehensive survey of starch chemistry. Walton, R. P. Chemical Catalog Co., NY, USA.
  19. Kim, S.K., and B. D'Appolnia. 1977a. Bread staling studies. III. Effect of protein content and storage temperature on the role of starch. J. Sci. Food Agric. 54: 216-224.
  20. Kim, S. K. and B. D'Appolonia. 1977b. Bread staling studies. II. Effect of protein content on staling rate and bread crumb pasting properties. Cereal Chem. 54: 207-215.
  21. Kiribuchi-Otobe, C., T. Nagamine, T. Yanagagisawa, M. Ohinishi, and I. Yamaguchi. 1997. Production of hexaploid wheats with waxy endosperm character. Cereal Chem. 74: 72-74. https://doi.org/10.1094/CCHEM.1997.74.1.72
  22. Lee, M. -R., B. G. Swanson, and B. -K. Baik. 2001. Influence of amylsoe content on properties of wheat starch and breadmaking quality of starch and gluten blends. Cereal Chem. 78: 701-706. https://doi.org/10.1094/CCHEM.2001.78.6.701
  23. Lineback, D. R., and V. F. Rasper. 1988. In Wheat: Chemistry and Technology. Pomeranz, Y. pp. 277-372. 3rd eds. Am. Assoc. Cereal Chem., MN, USA.
  24. Lin, P. -Y. and Z. Czuchajowska. 1996. Starch damage in soft wheats of the Pacific Northwest. Cereal Chem. 73: 551-555.
  25. Macritchie, F. 1977. Flour lipids and their effects in baking. J. Sci. Food Agric. 28: 53-58. https://doi.org/10.1002/jsfa.2740280108
  26. Maga, J. A. 1975. Bread staling. CRC Crit. Rev. Food Technol. 5: 443-492. https://doi.org/10.1080/10408397509527182
  27. Maleki, M., R. C. Hoseney, and P. J. Mattern. 1980. Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread. Cereal Chem. 57: 138-140.
  28. Martin, M. L., K. K. Zeleznak, and R. C. Hoseney. 1991. A mechanism of bread firming. I. Role of starch swelling. Cereal Chem. 68: 498-503.
  29. Morrison, W. R. 1978. Wheat lipid composition. Cereal Chem. 55: 548-558.
  30. Nakamura, T., M. Yamamori, H. Hirano, and S. Hidaka. 1993. Decrease of waxy (Wx) protein in two common wheat cultivars with low amylose content. Plant Breeding. 111: 99-105. https://doi.org/10.1111/j.1439-0523.1993.tb00614.x
  31. Nakamura, T., M. Yamamori, H. Hirano, S. Hidaka, and T. Nagamine. 1995. Production of waxy (amylose-free) wheats. Mol. Gen. Genet. 248: 253- 259. https://doi.org/10.1007/BF02191591
  32. Oda, M., Y. Yasuda, S. Okazaki, Y. Yamaguchi, and Y. Yokoyama. 1980. A method of flour quality assessment for Japanese noodles. Cereal Chem. 57: 253-254.
  33. Orth, R. A. and J. A. Shellenberger. 1988. Origin, production, and utilization of wheat. In Wheat: Chemistry and Technology, Pomeranz, Y. pp. 1-11. 3rd eds. Am. Assoc. Cereal Chem., MN, USA.
  34. Park, C. S. and B. -K. Baik. 2007. Characteristics of french bread baked from wheat flours of reduced starch amylose content. Cereal Chem. 84: 437-442. https://doi.org/10.1094/CCHEM-84-5-0437
  35. Pisesookbunterg, W., B. L. D'Appolonia, and K. Kulp. 1983. Bread staling studies. II. The role of refreshening. Cereal Chem. 60: 301-305.
  36. Pomeranz, Y., G. L. Rubenthaler, R. D. Daftary, and K. F. Finney. 1966. Effects of lipids on bread baked from flours varying widely in breadmaking potentialities. Food Technol. 20: 1225-1231.
  37. Pyler, E. J. 1973. Baking: Science and Technology: Vol. II. In The Bakers Digest. pp. 834-897. 1st eds. Siebel Publishing Co., IL, USA.
  38. Qin, P., C. -X. Ma, R. -L. Wu, Z. -Y. Kong, and B. _Q. Zhang. 2009. Effect of waxy wheat flour blends on the quality of fresh and stale bread. Agric. Sci. China. 8: 401-409. https://doi.org/10.1016/S1671-2927(08)60225-4
  39. Rogers, D. E., K. J. Zeleznak, C. S. Lai, and R. C. Hoseney. 1988. Effects of native lipids, shortening, and bread moisture on bread firming. Cereal Chem. 65: 398-401.
  40. Schoch, T. J. 1965. Starch in bakery products. Bakers Digest 39(2): 48-57.
  41. Schoch, T. J. and D. French. 1947. Studies on bread staling. I. The role of starch. Cereal Chem. 24: 231-249.
  42. Schultz. A. S., F. D. Schoonover, R. A. Fisher, and S. S. Jackel. 1952. Retrogradation of crumb starch staling in commercial bread by bacterial $\alpha$-amylase. Cereal Chem. 29: 200-211.
  43. Soulaka, A. B. and W. R. Morrison. 1985a. The amylose and lipid contents, dimensions, and gelatinization characteristics of some wheat starch and their A- and B-granule fractions. J. Sci. Food Agric. 36: 709-718. https://doi.org/10.1002/jsfa.2740360811
  44. Soulaka, A. B. and W. R. Morrison. 1985b. The bread baking quality of six wheat starches differing in composition and physical properties. J. Sci. Food Agric. 36: 719-727. https://doi.org/10.1002/jsfa.2740360812
  45. Toyokawa, H., G. L. Rubenthaler, J. R. Powers, and E. G. Schanus. 1989. Japanese noodle qualities. I. Starch components. Cereal Chem. 66: 387-391.
  46. Whistler, R. L. and J. N. BeMiller. 1997. In Carbohydrate Chemistry for Food Scientists. pp. 117-153. 1st eds. Am. Assoc. Cereal Chem., MN, USA.
  47. Wrigley, C. W. and J. A. Bietz. 1988. Proteins and amino acids. In Wheat: Chemistry and Technology, pp. 159-252. 3rd eds. Pomeranz, Y. Am. Assoc. Cereal Chem., MN, USA.
  48. Yamamori, M., T. Nakamura, T. R. Endo, and T. Nagamine. 1994. Waxy protein deficiency and chromosomal locations of coding genes in common wheat. Theor. Appl. Genet. 89: 179-184.
  49. Yasui, T., J. Matsuki, T. Sasaki, and M. Yamamori. 1996. Amylose and lipid contents, amylopectin structure, and gelatinization properties of waxy wheat (Triticum aestivum) starch. J. Cereal Sci. 24: 131-137. https://doi.org/10.1006/jcrs.1996.0046
  50. Zallie, J., N. J. Boundbrook, R. Trimble, and V. Suffolk. 1984. Bread containing wxsu2 genotype starch as anti-stalent. U.S. patent 4,615,888.
  51. Zobel, H. F. and F. R. Senti. 1959. The bread staling problem. X-ray diffraction studies on breads containing a cross-linked starch and a heat-stable amylase. Cereal Chem. 36: 441-451.