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

Veeranna, Hitlamani and Ram Prasad Naik, K. and Aashitosh Inamdar, A. (2025) Wheat starch modification by hydrothermal treatment combined with spray drying: physicochemical characterization and impact on bread-making. Journal of Food Measurement and Characterization. pp. 1-15.

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Abstract

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 signifi- cant 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.

Item Type:	Article
Uncontrolled Keywords:	Blends · Bread-making · Modified starch · Pre-gelatinization · Spray-drying · Wheat starch
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration 600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	25 Jun 2025 06:23
Last Modified:	25 Jun 2025 06:23
URI:	http://ir.cftri.res.in/id/eprint/19604

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