ROLE OF STARCH IN BREAD FORMATION

Characteristics of starch grains from wheat, potato, tapioca, rice, maize, waxy maize, and high‐amylose maize were assessed for their effects on the properties of a “synthetic” wheat gluten‐starch bread system. Statistically significant negative correlations existed between amylose content and fractional volume increase, crumb penetration (tenderness), and crumb hydration capacity. Significant positive correlations were found between fractional volume increase and crumb penetration and between crumb hydration capacity and crumb soluble amylose. Gelatinized wheat starch was most uniformly oriented in fibrous strands of crumb and in films about the walls of gas cells. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim