Publication no. C-1999-1006-05R |  VIEW ARTICLE

Role of Starch Granules in Controlling Expansion of Dough During Baking.

Chiharu Kusunose (1,2), Toshiko Fujii (1), and Hiroshi Matsumoto (1). (1) Faculty of Home Economics, Laboratory of Human, Health and Nutrition, Kobe Women's University Suma-ku, Kobe City, Japan 654-8585. (2) Corresponding author. E-mail: <chiharuk@suma.kobe-wu.ac.jp> Cereal Chem. 76(6):920-924. Accepted August 17, 1999. Copyright 1999 American Association of Cereal Chemists, Inc.

The role of starch granules in the expansion of doughs during baking was investigated using artificial flours made from dry vital wheat gluten and wheat starch, potato starch, or tapioca starch. The three starches were selected because of their diverse gelatinization properties. Baking tests on flour from tapioca starch gave the largest loaf volume and the most extensive postbaking shrinkage. Potato starch flour gave the smallest volume and the least shrinkage. Amylograph test data, dough expansion under decreased pressure, progress of expansion during baking, and scanning electron microscopy revealed the role starch granules play in ideal baking conditions. Starch granules should not gelatinize early in the baking cycle as potato starch does but should gelatinize later in the baking cycle as wheat starch does. This prevents early setting of the dough which inhibits expansion. Starch granules should not disrupt and fuse together during gelatinization as tapioca starch does, forming an impermeable gas membrane. Granules should gelatinize individually as wheat starch does, causing a disruption of cell membranes which prevents shrinkage of the loaf during cooling after baking.