Review
References
|
Abdel-Aal ESM, Hucl P, Chibbar RN, Han HL, Demeke T (2002). Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats. Cereal Chem. 79:58-64. |
|
|
Ahlborn GJ, Pike OA, Hendrix SB, Hess WM, Huber CS (2005). Sensory, mechanical and microscopic evaluation of staling in low-protein and gluten-free breads. Cereal Chem. 82:328-335. |
|
|
Angioloni A, Collar C (2012). Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads. J. Cereal Sci. 56:713-719. |
|
|
Ashogbon AO, Akintayo ET (2014). Recent trend in the physical and chemical modification of starches from different botanical sources: A review. Starch/Stärke 66:41-57. |
|
|
Auh JH, Chae HY, Kim YR, Shim KH, Yoo SH, Park KH (2006). Modification of rice starch by selective degradation of amylose using alkalophilic Bacillus cyclomaltodextrinase J Agric. Food Chem. 54:2314-2319. |
|
|
Belitz HD, Grosch W, Schieberle P (2009). Food Chemistry. Springer-Verlag, Berlin. |
|
|
Bemiller, Whistler (2009). Starch. Chemistry and Technology. Academic Press, New York. |
|
|
Bertolini AC (2010). Trends in starch applications. In: Bertolini AC (ed) Starches: Characterization, Properties and Applications. CRC Press, Florida. pp. 1-20. |
|
|
Bhattacharya M, Erazo-Castrejón S, Doehlert DC, McMullen MS (2002). Staling of bread as affected by waxy wheat flour blends. Cereal Chem. 79:178-182. |
|
|
Bosmans GM, Lagrain B, Ooms N, Fierens E, Delcour JA (2013). Biopolymer interactions, water dynamics and bread crumb firming. J. Agric. Food Chem. 61:4646-4654. |
|
|
Copeland L, Blazek J, Salman H, Tang MC (2009). Form and functionality of starch. Food Hydrocol. 23:1527-1534. |
|
|
Davis JP, Supatcharee N, Khandelwal RL, Chibbar RN (2003). Synthesis of novel starches in planta: opportunities and challenges. Starch/Stärke 55:107-120. |
|
|
Delcour JA, Hoseney RC (2009). Principles of Cereal Science and Technology. AACC Int. Inc. Minnesota. |
|
|
Dokić P, Dokić L, Dapcevic T, Krstonosic V (2008). Colloid characteristics and emulsifying properties of OSA starches. Progr. Colloid Polym. Sci. 135:48-56. |
|
|
Eerlingen RC, Van Haesendonck IP, De Paepe G, Delcour JA (1994). Enzyme resistant starch. III. The quality of straight dough bread containing varying levels of enzyme resistant starch. Cereal Chem. 71:165-170. |
|
|
Eliasson AC, Bergenståhl B, Nilsson L, Sjöö M (2013). From molecules to products: some aspects of structure-function relationships in cereal starches. Cereal Chem. 9:326-334. |
|
|
Goesaert H, Brijs K, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci. Technol. 16:12-30. |
|
|
Goesaert H, Leman P, Buttebier A, Delcour JA (2009a). Antifirming effects of starch degrading enzymes in bread crumb. J Agric Food Chem. 57:2346-2355. |
|
|
Goesaert H, Leman P, Delcour JA (2008). Model approach to starch functionality in bread making. J Agric. Food Chem. 56:6423-6431. |
|
|
Goesaert H, Slade L, Levine H, Delcour JA (2009b). Amylases and bread firming – an integrated review. J Cereal Sci. 50:345-352. |
|
|
Gray JA, BeMiller JN (2003). Bread staling: molecular basis and control. Compr. Rev. Food Sci. 2:1-20. |
|
|
Hadnadev TRD, Dokić LP, Hadnadev MS, Pojić MM, Torbica AM (2014). Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches. Food Bioprocess Technol. 7:235-247. |
|
|
Hadnadev TD, Pajic-Lijakovic I, Hadnadev M, Mastilovic J, Torbica A, Bugarski B (2013). Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. Food Hydrocol. 33:376-383. |
|
|
Hayakawa K, Tanaka K, Nakamura T, Endo S, Hoshino T (2004). End use quality of waxy wheat flour in various grain based foods. Cereal Chem. 81:666-672. |
|
|
Hibi Y (2001). Effect of retrograded waxy corn starch on bread staling Starch/Stärke 53:227-234. |
|
|
Hoebler A, Karinthi H, Chiron M, nChamp M, Barry JL (1999). Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. Euro. J. Clin. Nutr. 53:360-366. |
|
|
Hoseney RC, Rogers DE (1999). The formation and properties of wheat flour doughs. Crit. Rev. Food Sci. 29:73-93. |
|
|
Huber KC, BeMiller JN (2010). Modified starch: Chemistry and properties. In: Bertolini AC (ed) Starches: Characterization, Properties and Applications. CRC Press, Florida, pp.145-203. |
|
|
Hug-Iten S, Escher F, Conde-Petit B, (2003). Staling of bread: role of amylose and amylopectin and influence of starch-degrading enzymes. Cereal Chem. 80:654-661. |
|
|
Hung PV, Maeda T, Morita N (2007). Dough and bread qualities of flours with whole waxy wheat flour substitution. Food Res. Int. 40:273-279. |
|
|
Hung PV, Morita N (2004). Dough properties and bread quality of flours supplemented with cross-linked corn starches. Food Res. Int. 37:461-467. |
|
|
Hung PV, Morita N (2005). Thermal and rheological properties of dough and bread as affected by various cross-linked cornstarch substitutions. Starch / Staerke 57:540-546. |
|
|
Hung PV, Yamamori M, Morita N (2005). Formation of enzyme-resistant starch in bread as affected by high-amylose wheat flour substitutions. Cereal Chem. 82:690-694. |
|
|
Inagaki T, Seib PA (1992). Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch. Cereal Chem. 69:321-325. |
|
|
Jobling S (2004). Improving starch for food and industrial applications. Curr. Opin. Plant Biol. 7:210-218. |
|
|
Kaur B, Ariffin F, Bhat R, Karim AA (2012). Progress in starch modification in the last decade Food Hydrocolloid. 26:398-404. |
|
|
Kim EJ, Ryu SI, Bae HA, Huong NT, Lee SB (2008). Biochemical characterization of a glycogen branching enzyme from Streptococcus mutans: enzymatic modification of starch. Food Chem. 110:979-984. |
|
|
Lagrain B, Wilderjans E, Glorieux C, Delcour JA (2013). Role of gluten and starch in crumb structure and texture of fresh and stored straight-dough bread. Inside Food Symposium, 9-12 April, Leuven, Belgium. |
|
|
Lee M-R, Swanson BG, Baik B-K (2001). Influence of amylose content on properties of wheat starch and breadmaking qualities of starch and gluten blends. Cereal Chem. 78:701-706. |
|
|
Liljeberg H, Akerberg A, Bjorck I (1996). Resistant starch formation in bread as influenced by choice of ingredients or baking conditions. Food Chem. 56:389-394. |
|
|
Liu Q (2005). Understanding starches and their role in foods. In: Cui SW (ed) Food Carbohydrates: Chemistry, Physical Properties and Applications. CRC Press, Florida, Pp.309-355. |
|
|
Martínez M, Oliete B, Gómez M (2013). Effect of the addition of extruded wheat flours on dough rheology and bread quality. J. Cereal Sci. 57:424-429. |
|
|
Mckevith B (2004). Nutritional aspects of cereals. British Nutrition Foundation. Nutr. Bull. 29:111-142. |
|
|
Miller RA, Maningat CC, Hoseney RC (2008). Modified wheat starches increase bread yield. Cereal Chem. 85:713-715. |
|
|
Miyazaki M, Maeda T, Morita N (2005a). Gelatinization properties and bread quality of flours substituted with hydroxypropylated, acetylated and phosphorylated cross-linked tapioca starches. J Appl. Glycosci. 52:345-350. |
|
|
Miyazaki M, Maeda T, Morita N (2005b). Starch retrogradation and firming of bread substituted with hydroxypropylated, acetylated and phosphorylated cross-linked tapioca starches for wheat flour. Cereal Chem. 82:639-644. |
|
|
Miyazaki M, Morita N (2005). Effect of heat-moisture treated maize starch on the properties of dough and bread. Food Res. Int. 38:369-376. |
|
|
Miyazaki M, Maeda T, Morita N (2008). Bread quality of frozen dough substituted with modified tapioca starches. Eur. Food Res. Technol. 227:503-509. |
|
|
Morita N, Maeda T, Miyazaki M, Yamamori M, Miura H, Ohtsuka I (2002). Dough and baking properties of high-amylose and waxy wheat flours. Cereal Chem. 79:491-495. |
|
|
Park S, Baik B-K (2007). Characteristics of French bread baked from wheat flours of reduced starch amylose content. Cereal Chem. 84:437-442. |
|
|
Primo-Martin C, van Nieuwenhuijzen NH, Hamer RJ, van Vliet T (2007). Crystallinity changes in wheat starch during the breadmaking process: Starch crystallinity in the bread crust. J Cereal Sci. 45:219-226. |
|
|
Purhagen JK, Sjöö ME, Eliasson A-C (2011). The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes. J. Food Eng. 104:414-421. |
|
|
Purna SKG, Miller RA, Seib PA, Graybosch RA, Shi Y-C (2011). Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours. J. Cereal Sci. 54:37-43. |
|
|
Ribotta PD, Le Bail A (2007). Thermo-physical assessment of bread during staling. LWT - Food Sci. Technol. 40:879-884. |
|
|
Rojas JA, Rosell CM, de Barber CB (2001). Role of maltodextrins in the staling of starch gels. Eur. Food Res. Technol. 212:364-368. |
|
|
Sahlstrom S, Bævre AB, Graybosch R (2006). Impact of waxy, partial waxy, and wildtype wheat starch fraction properties on hearth bread characteristics. Cereal Chem. 83:647-654. |
|
|
Sajilata MG, Singal RS, Kullkarni PR (2006). Resistant starch – a review. Comp. Rev. Food Sci. Food Saf. 5:1-17 |
|
|
Singh J, Kaur L, McCarthy OJ (2007). Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications – A review. Food Hydrocolloid. 21:1-22. |
|
|
Slavin JL, Jacobs D, Marquart L (2001). Grain processing and nutrition. Crit. Rev. Biotechnol. 21(1):49-66. |
|
|
Sluimer P (2005). Principles of Breadmaking. Functionality of Raw Materials and Process Steps. AACC Int. Inc., Minnesota. |
|
|
Sweedman MC, Tizzotti MJ, Schäfer C, Gilbert RG (2013). Structure and physicochemical properties of octenyl succinic anhydride modified starches: a review. Carbohydr. Polym. 92(1):905–920. |
|
|
Tester RF, Karkalas J, Qi X (2004). Starch – composition, fine structure and architecture. J Cereal Sci. 39:151-165. |
|
|
Tharanathan RN (2005). Starch – value addition by modification. Crit. Rev. Food Sci. 45:371-384. |
|
|
Toufeili I, Habbal Y, Shadarevian S, Olabi A (1999). Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread. J. Sci. Food Agric. 79:1855-1860. |
|
|
Varriano-Marston E, Ke V, Huang G, Ponte Jr. J (1980). Comparison of methods to determine starch gelatinization in bakery foods. Cereal Chem. 57:242-248. |
|
|
Yeo LL, Seib PA (2009). White pan bread and sugar-snap cookies containing wheat starch phosphate, a cross-linked resistant starch. Cereal Chem. 86:210-220. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
