H2020Индивидуална стипендия2021–2023

MECASTARCH · Mechanical contribution of starch granules in the stabilization/destabilization of cell walls during bread baking

„Хоризонт 2020“ — Действия „Мария Склодовска-Кюри“

Период: 2021-10-11 → 2023-10-10
Финансиране от ЕС: 184 708 €
Участници: 1
Схема: MSCA-IF

Линиите свързват координатора с партньорите.

Накратко на български

Нишестето от различни растения, като ориз и пшеница, се изследва за това дали може да замени глутена при стабилизирането на газовите мехурчета в хляба. Това помага за поддържане на качеството на продуктите при използване на алтернативни брашна поради климатични или политически промени.

Този кратък обзор е генериран от изкуствен интелект

Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.

Резултати накратко

Mechanical contribution of starch granules in the stabilization/destabilization of cell walls during bread baking

The wheat market has been experiencing significant fluctuations in price and quality due to political issues and climate change. In this context of instability, the MECASTARCH project proposes the partial replacement of wheat flour in breadmaking with non-gluten flours containing starches of different properties, as a way of guaranteeing the price of products without significant losses in their quality, being valuable knowledge to society. To that end, different botanical origins of starch (normal and waxy wheat and rice), with consequently different functionalities, were used to answer the question “can starch compensate the role played by wheat gluten in the stabilization of gas cell walls during baking?”. The research particularly focused on the softening conditions of the starch granules upon heating under limited water contents (conditions encountered in bread dough). Depending on the extent and the moment in the baking process, starch softening could alleviate the strain exerted on the gluten and delay the rupture in the gas cell walls, which governs the final bread crumb texture (doi: 10.1016/j.tifs.2021.01.032). Based on this context, specific objectives were established. As a first step, starches likely to soften to a different extent upon heating in excess of water were collected, characterized and selected, and their mechanical properties upon heating and controlled hydration levels were acquired, to better understand their softening during bread baking. Then, the organization and morphology (deformation) of wheat starch granules in the gas cell walls were illustrated through different microscopic techniques (CLSM and NLOM), focusing on the proving and baking stages (dough and crumb).

Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз

Цел на проекта

Wheat-based bread is a staple food in the European and North American diet, presenting a relevant economic importance. Early successes in the wheat selection (high in gluten) along with the use of additives (surfactants, supplementation in gluten) to smooth out the variability in batch-to-batch performance of wheat flours reduced the incentive to carry out in-depth characterization of the roles played by other flour ingredients in the inflation process during bread baking. However, supplies of bread-quality wheat are being threatened by climate-induced variability, while consumers are more critical regarding the use of food additives and more demanding of clean-label products. In this scenario, the bakery industry will demand a transformation and alternatives such as flour blending will become a hot topic. In order to obtain breads with similar performance, it is crucial to understand the exact role played by flour ingredients other than gluten in breadmaking, especially starches (~80% of the wheat flour). In this context, the MECASTARCH project proposes a cutting-edge approach of computer modelling offering the possibility to decouple the multiple roles played by starch in the stabilization/destabilization of Gas Cell Wall (GCW) during baking and focusing on the mechanical contribution of starch. Several experimental approaches applied to a selection of starches will feed this computer modelling, including rheometry on moderately hydrated starch, starch/gluten interactions by AFM, and morphometric observations of GCW by sophisticated microscopy. On the one hand, the fellow will share her large experience in the characterization and evaluation of starches with the host. On the other hand, the host will contribute to develop her scientific skills related to material science, as well as her management skills. The project will deeply contribute to the career development of the fellow who aims at promoting a holistic approach from her background science in a near future

Оригинален текст от CORDIS (на английски).

Участници

INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT · ParisКоординаторФранция