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<p>The study investigated the modification of native starch (NS), without pre-gelatinization (MS1) and with pre-gelatinization (MS2), by spray drying. The effects of modifications were studied on the physicochemical properties of the starches and their impact on bread-making quality. MS2 and its blends demonstrated the most promising results, showing enhanced swelling power as well as improved water- and oil-holding capacities compared to NS and wheat flour (WF). No significant differences were observed in the gelatinization and pasting properties of the modified starches and their blends when compared to NS and WF. However, the melting temperature increased in MS1 (69.16&#xa0;°C) and MS2 (72.1&#xa0;°C) compared to NS (65.95&#xa0;°C), while their blends ranged from 64.92&#xa0;°C to 66.62&#xa0;°C. The study revealed that incorporating modified starch improved the bread’s water absorption <b>(63.4–64.5%)</b> and texture quality. Conversely, the amylose content (30.03% in MS1 and 32.2% in MS2) and the damaged starch levels (4.93% in MS1 and 7.54% in MS2) were higher than in NS (26.6% amylose and 3.50% damaged starch). As determined by X-ray diffraction analysis, the increased damaged starch content was associated with reduced double-helix content in amylopectin and decreased crystallinity. Incorporating 15% modified starch in bread formulations resulted in desirable physical and sensory attributes. Overall, the study demonstrated that modifying NS can enhance its functional properties, thereby positively influencing bread quality during preparation.</p> Graphical abstract <p>Graphical abstract of modification of wheat starch and impact on bread-making. Native starches’ characteristics and uses are restricted by their conserved structure. Pre-gelatinized starch underwent considerable structural and physicochemical changes during the spray drying process. However, there was only a slight improvement in cold-water solubility and cold-paste viscosity. Spray-dried pre-gelatinized starch retained a good granule form. Pre-gelatinized starch that had been spray-dried showed notable increases in cold paste viscosity, cold water solubility, and structural degradation. Its excellent hydration qualities in cold water make it a promising ingredient for bread-making</p> <p></p>

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Wheat starch modification by hydrothermal treatment combined with spray drying: physicochemical characterization and impact on bread-making

  • 期刊论文

  • 发表日期：

    2025年5月24日

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  • Veeranna Hitlamani,
  • K. Ram Prasad Naik,
  • Aashitosh A. Inamdar

摘要

The study investigated the modification of native starch (NS), without pre-gelatinization (MS1) and with pre-gelatinization (MS2), by spray drying. The effects of modifications were studied on the physicochemical properties of the starches and their impact on bread-making quality. MS2 and its blends demonstrated the most promising results, showing enhanced swelling power as well as improved water- and oil-holding capacities compared to NS and wheat flour (WF). No significant differences were observed in the gelatinization and pasting properties of the modified starches and their blends when compared to NS and WF. However, the melting temperature increased in MS1 (69.16 °C) and MS2 (72.1 °C) compared to NS (65.95 °C), while their blends ranged from 64.92 °C to 66.62 °C. The study revealed that incorporating modified starch improved the bread’s water absorption (63.4–64.5%) and texture quality. Conversely, the amylose content (30.03% in MS1 and 32.2% in MS2) and the damaged starch levels (4.93% in MS1 and 7.54% in MS2) were higher than in NS (26.6% amylose and 3.50% damaged starch). As determined by X-ray diffraction analysis, the increased damaged starch content was associated with reduced double-helix content in amylopectin and decreased crystallinity. Incorporating 15% modified starch in bread formulations resulted in desirable physical and sensory attributes. Overall, the study demonstrated that modifying NS can enhance its functional properties, thereby positively influencing bread quality during preparation.

Graphical abstract

Graphical abstract of modification of wheat starch and impact on bread-making. Native starches’ characteristics and uses are restricted by their conserved structure. Pre-gelatinized starch underwent considerable structural and physicochemical changes during the spray drying process. However, there was only a slight improvement in cold-water solubility and cold-paste viscosity. Spray-dried pre-gelatinized starch retained a good granule form. Pre-gelatinized starch that had been spray-dried showed notable increases in cold paste viscosity, cold water solubility, and structural degradation. Its excellent hydration qualities in cold water make it a promising ingredient for bread-making