Wheat starch structure-function relationship in breadmaking: A review

Bread dough and bread are dispersed systems consisting of starch polymers that interact with other flour components and added ingredients during processing. In addition to gluten proteins, starch impacts the quality characteristics of the final baked product. Wheat starch consists of amylose and amylopectin organized into alternating semicrystalline and amorphous layers in granules that vary in size and are embedded in the endosperm protein matrix. Investigation of the molecular movement of protons in the dough system provides a comprehensive insight into granular swelling and amylose leaching. Starch interacts with water, proteins, amylase, lipids, yeast, and salt during various stages of breadmaking. As a result, the starch polymers within the produced crumb and crust, together with the rate of retrogradation and staling due to structural reorganization, moisture migration, storage temperature, and relative humidity determines the final product's textural perception. This review aims to provide insight into wheat starch composition and functionality and critically review recently published research results with reference to starch structure-function relationship and factors affecting it during dough formation, fermentation, baking, cooling, and storage of bread.

Automated summary

Bread dough and bread are complex systems influenced by the interaction between starch polymers, flour components, and added ingredients. Starch, along with gluten proteins, plays a crucial role in determining the quality characteristics of the final baked product. Wheat starch, consisting of amylose and amylopectin, is organized in granules and interacts with various components during the breadmaking process. Understanding the starch structure-function relationship and the factors affecting it during dough formation, fermentation, baking, cooling, and storage is essential for comprehending the textural perception of bread.