Study On The Exploitation And Application Of Modified Starches Used In Baking Products

Modified starch is a kind of starch which had been modified. Compared to theordinary starch, the modified starch has some special physical and chemical properties.Adding the modified starch into the bakery can improve the performance of food duringthe food processing. In recent years, people put more and more focus on the using ofmodified starch in the production of bakery. There are a variety of chemically modifiedstarches. The different type of modified starches has a different role to the texture andproduct quality of the dough. Adding the modified starches appropriately to the bakerycan help improving its quality.The main content of this issue was to study the preparation of pre-gelatinizedstarch, oxidized starch and esterified starch, and indentify the optimum parameters ofthe preparation of the modified starches. Then adding the modified starches into thebakery and investigating the performances of the bakery. The main results were shownas follows:1. We determined the process and the best parameters of the preparation ofpre-gelatinized starch. The effects of reaction time, reaction temperature, starch syrupconcentration, pH value on the viscosity of pre-gelatinized starch were studied. Thefollowing optimum conditions were obtained by orthogonal designs: reaction time165min, reaction temperature90℃, pH value8.0and starch syrup condition5.5%. Theviscosity of the pre-gelatinized starch was295mPa·s under this preparation condition.2. We determined the process and the best parameters of the preparation ofoxidized starch. The effects of reaction time, reaction temperature, oxidant amount,water content on the carboxyl content of oxidized starch were studied. The followingoptimum conditions were obtained by orthogonal designs: reaction time120min,oxidant amount5.5%, water content22%and reaction temperature90℃. The carboxylcontent of the oxidized starch was0.588%under this preparation condition.3. We determined the process and the best parameters of the preparation of esterifiedstarch. The effects of the dosage of esterifying agent, reaction temperature, and pHvalue on the substituting degree of esterified starch were studied. The followingoptimum conditions were obtained by orthogonal designs: the dosage of esterifyingagent was9%, reaction temperature was37℃, reaction time was165min, pH value was8.0. The substituting degree of esterified starch was20.12113under this preparation condition.4. Adding the pre-gelatinized potato starch, oxidized potato starch and esterifiedstarch into the bakery. The results indicated that the effects of modified starches onbakery depended on its adding dosage. By adding moderate amount modified starches,the specific volume, moisture content and water—holding capacity of bread could beincreased, the water absorption of the cookie and pastry could be reduced. Adding themodified starch into the bakery could delay its retrogradation．...