Journal of Cereal Science 107 (2022) 103540

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Journal of Cereal Science

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Rapid test to record the impact of bakery additives on starch gelatinization:

Amylases, hydrocolloids and emulsifiers
Nicola Gasparre a, b, Raquel Garzon a, María Santamaría a, Cristina M. Rosell a, b, *, 1
a
Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, Paterna, 46980, Valencia, Spain
b
Department of Food and Human Nutritional Sciences. University of Manitoba, Winnipeg, Canada

A R T I C L E I N F O A B S T R A C T

Keywords: With a view to set up a fast method for assessing the changes brought into a starchy matrix by the main pro­
Rapid force analyzer cessing aids (enzymes, hydrocolloids, and emulsifiers) used in bakery products, a new device was tested. The
Viscosity Rapid Force Analyzer included a fast-heating step of 90 s at a constant temperature of 100 ◦ C and the force
Enzymes
variations were recorded during the entire assay. When wheat starch was combined with three different amylases
Additives
from fungi and bacteria, the force vs time plots showed a marked force reduction, less noticeable for in the case of
maltogenic amylase. The decrease of the force was directly related with the enzyme concentration. Same ten­
dency was observed when xanthan and Arabic gums were incorporated in the slurry. No significant alteration in
terms of force were reported following the HPMC addition, while gel obtained with guar gum presented higher
peak force. The emulsifiers interaction with starch led to a hot paste with lower force, although the effect was
dependent on the type and level of emulsifier. The Rapid Force Analyzer may represent a quick and accurate
alternative for the performance assessment of the starchy matrices treated with the process aids used by the
bakery industry.

1. Introduction generated by the paddles. Nevertheless, each instrument has proper

features such as design, rotational speed and temperature gradient that
Wheat has always been considered one of the most important provide differences in their respective pasting parameters (Suh and
worldwide edible crops, because of both extensive applications and vital Jane, 2003). Those devices have been used also to assess the impact of
role in human nutrition. In mature seeds, the endosperm can contain up different ingredients or additives on starch gelatinization. Employing
to 70% (dry kernel weight) of starch (Wang et al., 2018). Due to its the Rapid Visco-analyzer, Ferry et al. (2005) studied the changes in
predominant presence, the quality of many cereal-based foods is viscosity after the addition of α-amylase from porcine pancreas,
essentially reliant on the starch performance, affecting stability, texture observing greater drop in viscosity at higher enzyme concentration (160
and flavor release of the final products (Sarker et al., 2013). In following, U/50 μL). Zhang et al. (2020) observed the effect of guar and xanthan
starch performance, viscosity is usually assessed. Consistometers have gum increasing the pasting viscosity of high-amylose starch. Also, Azizi
been utilized for viscosity assessment, measuring the distance covered and Rao (2005) identified a decrease in peak viscosity after the addition
by the sample in a given period of time (Houngbédji et al., 2018). Later, of emulsifiers (SSL, DATEM, GMS and DGMS) to different starches.
the new needs of the food industry have demanded the implementation Viscosity also represents the key parameter for the falling number (FN)
of new instruments characterized by improved sensibility, repeatability, test, which is still the most used method for predicting of the α-amylase
and versatility. Among them, the most common ones are based on the activity in wheat, due to the liquefaction promoted by the α-amylases
viscosity changes measurement of the starch paste in response to heating (Hagberg, 1960; Mares and Mrva, 2008). α-Amylase activity is inversely
and cooling cycles, this is the case for the Micro Visco-Amylo-Graph® proportional to the FN, indeed flours with a low FN are characterized by
and the Rapid Visco-analyzer. These devices record the viscosity of the high α-amylase activity, which rapidly hydrolyzes the starch and make
starch/flour, which depends on the paste resistance to the shearing force the suspension less viscous. Rotational viscometer has also been used to

* Corresponding author. Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, Paterna, 46980,
Valencia, Spain.
E-mail address: [email protected] (C.M. Rosell).
1
Present address: Department of Food and Human Nutritional Sciences. University of Manitoba. Winnipeg. Canada. [email protected]

https://doi.org/10.1016/j.jcs.2022.103540
Received 14 March 2022; Received in revised form 5 August 2022; Accepted 8 August 2022
Available online 13 August 2022
0733-5210/© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-
nc-nd/4.0/).
N. Gasparre et al. Journal of Cereal Science 107 (2022) 103540

study the impact of enzymes (Sanromán et al., 1996), hydrocolloids (Shi heating up to 100 ◦ C for 90 s, in which the slurry was subjected to a
and BeMiller, 2002) or emulsifiers (Dakovic et al., 1994) on the rheo­ continuous up and down stirring. A precision test tube was first filled
logical behavior of starch. Graber (1999) studied the effect of several with 6.83 g of wheat starch (14% mb) and 25 ml of double-distilled
enzymes on rice dough. Fungal and bacterial α-amylase reduced the water, and the slurry was manually stirred for 30 s, before inserting
elastic (G′ ) and viscous (G") moduli at the height of gelatinization. the plunger to cap the tube, which was then placed into the holder of the
Conversely, hydrocolloids addition (guar gum, xanthan gum and RFA, ready for the analysis. For testing amylases, hydrocolloids or
hydroxypropylmethylcellulose) to rice starch produce an increase in the emulsifiers, different amounts were added. For testing α-amylases, they
viscous (G") modulus (Rosell et al., 2011). were added to the slurry, and the plunger was rapidly placed for starting
More recently, a new device, a Rapid Force Analyzer (RFA) released the assay. The enzymatic levels (in starch basis) tested were 10, 20, 100,
by Chopin Technologies, has appeared on the scene to rapidly (90 s) 200 mg/100 g for F; 10, 50, 100, 200 mg/100 g for N and 0.05, 0.1, 1, 5,
determine the shearing force changes during starch gelatinization, 10 μl/g for T, while only wheat starch was used as control. For the hy­
which allows characterizing the performances of different types of drocolloids 0.2, 0.5 and 1 g/100 g of starch were tested, and 0.1, 0.2, and
starches (Garzon and Rosell, 2021). To date, no studies have been re­ 0.5 g/100 g of starch were the quantities used for the emulsifiers. The
ported about the use of this new device to evaluate the starch behavior analysis were run in triplicate, and the following parameters were
after adding different technological adjuvants. The aim of this study was considered: peak force (F1), time to reach F1, final force (F2) and the
to develop a rapid method, based on a short heating stage (90 s) with force difference between F1 and F2 which is related to the starch
continuous stirring, that could offer a successful way to assess the force breakdown (Garzon and Rosell, 2021).
changes on the binary system starch-water caused by the main process
aids (enzymes, hydrocolloids, and emulsifiers) used in bakery products. 2.4. Force decrease modelling
Hence, three α-amylases from distinct sources (fungi and bacteria), one
of them maltogenic amylase; hydrocolloids represented by guar gum To characterize the starch stability along heating after reaching the
(G), xanthan gum (X), hydroxypropylmethylcellulose (HPMC) (H) were maximum force, the part of the curve (force-time relationship) from the
tested while lecithin (L), diacetyl tartaric acid ester of monoglycerides peak force until the last registered value at 90 s was modeled using a
(DATEM) and distilled monoglycerides (DM) were the selected modified first-order kinetic equation as described by Sorba and Sopade
emulsifiers. (2013) but written in terms of RFA force:

2. Materials and methods RFAFt = RFAF0 + RFAF∞-0[1-exp(-kVIS t)] [Equation 1]

where RFAFt = force (N) at time t (s); RFAF0 = force (N) at time 0;
2.1. Materials
RFAF∞-0 = force at time t ∞; and kVIS = rate of force decrease as result of
starch degradation (s). The Microsoft Excel Solver® V17.0 was used to
Commercial native wheat starch of food grade (ADM, Chicago, US)
calculate the rate of starch degradation (k).
with a moisture content of 12.11% was employed in the study. Three
different types of α-amylases (Novozymes, Bagsværd, Denmark) were
used: Fungamyl 2500 SG® (F) from Aspergillus oryzae, Novozym 27427® 2.5. Statistical analysis
(N) from Bacillus stearothermophilus, Termamyl® (T) from Bacillus
licheniformis. Regarding the hydrocolloids, guar gum was obtained from Data were processed through a one-way analysis of variance
Cargill (Barcelona, Spain), food grade xanthan gum from Jungbunzlauer (ANOVA) using Statgraphics Centurion XVII V 17.2 (Statgraphics
(Ladenburg, Germany), HPMC were generously provided by Dow Technologies, Inc., The Plains, Virginia, USA). To evaluate significant
Pharma & Food Solutions (La Plaine Saint Denis, France) while Arabic differences (p < 0.001), Fisher’s test was applied.
gum was acquired from Scharlab (Sentmenat, Spain). Regarding the
emulsifiers, soy lecithin was provided by Lasenor (Barcelona, Spain), 3. Results and discussion
diacetyl tartaric acid ester of monoglycerides (DATEM) was kindly
offered by Desarrollos Panaderos Levantinos (Chiva, Spain), distilled In the present study, RFA is proposed to rapidly record the force
monoglycerides (DIMODAN DMG-45) was provided by Danisco changes brought about by enzymes, hydrocolloids and emulsifiers on the
(Grindsted, Denmark). wheat starch (Figs. 1–3, left hand side). Initial recorded force was rather
low because starch slurry exerted minor resistance to the continuous up
2.2. Enzymatic activity and down motion of the stirrer rod. This initial force is related to the
water uptake on the starch granule surface and in consequence with the
The enzymatic activity of the three α-amylases was quantified using water binding capacity of the starch (Garzon and Rosell, 2021). As the
the Megazyme assay kit and following the official method of AACCI temperature rises there was a rapid increase of the force when reaching
(22–02.01). Enzyme activity was expressed in Ceralpha units (CU), in the RFA onset, which has been correlated with the gelatinization onset
which one unit of activity is defined as the amount of enzyme in the (To) and peak (Tp) temperatures assessed by differential scanning
presence of excess thermostable α-glucosidase required to release one calorimetry (Garzon and Rosell, 2021). Once reached the force peak,
μmol of p-nitrophenol from end-blocked p-nitrophenyl maltoheptaoside which corresponds to the highest force applied to stir the slurry, a
in 1 min under the defined assay conditions (AACC International. gradual fall in force is observed, which is related to starch granules
Approved Methods of Analysis, 2001). The enzymatic activity was physical degradation that takes place when holding temperature at
60035 ± 3798, 5471 ± 316, 6297 ± 442 CU/g for F, N and T, 100 ◦ C. Starch degradation was modeled by Eq. (1) (right hand side of
respectively. Figs. 1–3).

2.3. Rapid force analyzer assay 3.1. Impact of different α-amylases on rapid gelatinization test

In order to record the force changes of the starch paste, a Chopin The force gelatinization pattern was severely modified by fungal (F)
Amylab® (Chopin Technologies, Villeneuve-la-Garenne, Cedex, France) and bacterial (T) α-amylases (Fig. 1), and as expected, less impact was
was utilized as a rapid force analyzer (RFA) following the parameters of observed with the addition of maltogenic amylase (N). α-Amylases from
the default option called “testogram” and applying conditions previ­ fungal and bacterial sources (F and T) induced a dramatic decrease of
ously reported by (Garzon and Rosell, 2021). The assay settings were the force required to stir the starch paste along gelatinization, showing a

2
N. Gasparre et al. Journal of Cereal Science 107 (2022) 103540

Fig. 1. RFA plots in the presence of increasing

amounts of different α-amylases. The enzymes used
were: fungal amylase (F), maltogenic amylase (N) and
thermally stable amylase (T). Left side graphs show
the RFA plots recording the force vs time and right
side show the graphs after modeling force decrease
observed when holding temperature at 100 ◦ C. Leg­
ends: values following the enzymes abbreviations are
referred to the amount of enzyme added (mg/100 g
starch for F, N or μl/g for T). Additional information
in Materials and methods section.

progressive force decrease when increasing enzyme concentration. This starch, they started their hydrolyzing action, observing a simultaneous
trend was also observed in rice dough with fungal and bacterial liquefaction of the gel with a consequent decrease of the plunger stirring
α-amylase decreasing elastic (G′ ) and viscous (G") moduli (Graber, force. Hence, the higher the enzyme concentration, the lower the force
1999). Conversely, the performance of maltogenic amylase (N) was recorded. This trend is in accordance with the findings found in the
rather different with a much lower impact on the stirring force, and scientific literature in which the rapid visco-analyzer measured lower
consequently on the consistency of the resulting starch pastes. The viscosities when wheat and corn starches were treated with α-amylase
minor effect of this amylase was related to its action mode that releases (Dura et al., 2014). The bacterial α-amylase (T), due to its high ther­
maltose molecules without significantly affecting the inner structure of mostability, acted during the whole test, and at the highest tested con­
starch (León et al., 1997). Parameters extracted from the RFA plots are centration (T10) was able to extensively lower the peak force. Apart
displayed in Table 1. As expected, statistical analysis revealed the sig­ from maltogenic amylase (N), the addition of α-amylase expedited the
nificant (p < 0.001) impact of the tested α-amylases on all the param­ gelatinization, reducing the time to reach the peak force. The degrading
eters considered in this study: peak force, time in which peak force is action of the α-amylases breaks into smaller pieces the native starch
reached, final force, breakdown and k or rate of starch degradation. The chains that could cause an increase of the water diffusivity and faster
peak force showed a significant decrease when raising the dosage of thermic energy exchange with a consequent reduction of the time
α-amylases tested, although in the case of maltogenic amylase (N) was required to swell up and gelatinize. The effect was more noticeable when
observed only, a slow reduction of the peak force when increasing the enzymes from the fungal (F) and the bacterial (T) sources were
enzyme level. Same behavior was observed even when very high con­ added to the slurries, because as previously mentioned the N amylase
centration of this enzyme was added to the starch slurry (results not acts releasing maltose. The force recorded at the end of the test (90 s)
showed), because maltose molecules release does not have great impact followed the same tendency observed for the peak force when adding F
on the paste force. In the other samples, when the enzyme was added to and T α-amylases, but also N amylase induced a significant decrease in
the starch-based suspension, a force decrease was observed; this force the final force. Similarly, the hydrolysis of the outer chains of amylo­
reduction, recorded by the device was directly proportional to the pectin releasing maltose and dextrins reduced the RVA viscosity when
growing enzyme concentration. Once the α-amylases got in contact with holding at 95 ◦ C (Van Steertegem et al., 2013). Therefore, the amylase

3
N. Gasparre et al. Journal of Cereal Science 107 (2022) 103540

Fig. 2. RFA plots in the presence of increasing

amounts of different hydrocolloids. The hydrocolloids
used were: guar gum (G), xanthan gum (X), hydrox­
ypropylmethylcellulose (H) and Arabic gum (AG).
Left side graphs show the RFA plots recording the
force vs time and right side show the graphs after
modeling force decrease observed when holding
temperature at 100 ◦ C. Legends: values following the
hydrocolloids abbreviations are referred to the
amount (g/100 g starch) of the added hydrocolloid.
Additional information in Materials and methods
section.

exo-action affected the slurry force when holding at on at 100 ◦ C. The starch degradation was further analyzed by modelling the experimental
starch heating stability at 100 ◦ C, during uninterrupted stirring, was data during force decay, which gave the rate of starch degradation (k)
given by the breakdown parameter. The α-amylase addition induced an (Fig. 1, right hand side). In the presence of α-amylases, wheat starch was
increase of the breakdown, suggesting lower starch stability, although more predisposed to fragmentation during heating and stirring as indi­
lower values of breakdown were obtained when highly disrupted starch, cated the higher values obtained for k, but no significant differences
likely due to RFA was not sensible enough at the end of the assay. This were observed with N amylase, likely due to its action as exo-hydrolase.
result agrees with previous findings, in which an increase of the differ­ The enzyme:substrate ratio was related to the starch degradation rate. At
ence between the gelatinization peaks and final apparent viscosities was higher enzyme concentration, starch degradation was accelerated.
registered by the RVA upon α-amylase addition to glutinous rice flour Sorba and Sopade (2013) observed the same trend in potato starch gel as
obtained from different milling procedures (Zhang et al., 2021). The the α-amylase from porcine pancreas content increased. Additionally,

4
N. Gasparre et al. Journal of Cereal Science 107 (2022) 103540

Fig. 3. RFA plots in the presence of increasing

amounts of different emulsifiers. The emulsifiers used
were: lecithin (L), diacetyl tartaric acid ester of
monoglycerides (D) and distilled monoglycerides
(DM). Left side graphs show the RFA plots recording
the force vs time and right side show the graphs after
modeling force decrease observed when holding
temperature at 100 ◦ C. Legends: values following the
hydrocolloids abbreviations are referred to the
amount (g/100 g starch) of the added emulsifier.
Additional information in Materials and methods
section.

the results in our study suggested that an enzyme concentration any change in terms of peak force compared to the control, which agrees
threshold (F100 and T1) was required for starch degradation. with the behavior previously described for cellulose derivatives (Gularte
and Rosell, 2011). Increases in peak force were observed when con­
taining guar gum, being significant (p < 0.001) at 1% addition. On the
3.2. Impact of different hydrocolloids on rapid starch gelatinization contrary, when xanthan gum and Arabic gum were added to the starch
slurry, a decreasing force trend was noticed, with significant impact at
The starch gelatinization pattern recorded with the RFA was also concentrations higher than 0.2%. Same tendencies described for the
modified when different hydrocolloids were added to wheat starch xanthan and Arabic gums have been previously observed by Song et al.
(Fig. 2). Nevertheless, the impact on the force vs time plots were (2008). They also observed an increase peak viscosity (rapid
dependent on the type of hydrocolloid. Whereas HPMC (H) did not visco-analyzer) with guar gum, relating that to its great capacity for
modify the maximum force, xanthan gum (X) and Arabic gum (AG) enhancing the swelling power of wheat starch granules. Xanthan gum
reduced that force and guar gum (G) increased it. Those effects were and Arabic gum made the wheat starch-based gel more viscoelastic and
intensified when enhancing the hydrocolloids concentration. In general, on account of that, the plunger of the device faced less resistance when it
at the end of the assay, all hydrocolloids reduced the stirring force, went up, registering lower values of force. Achayuthakan and Suphan­
except for guar gum that increased the force along the assay. It has been tharika (2008) observed that pastes of waxy corn starch with guar gum
suggested that guar gum increase the swelling ability of the starch displayed lower viscoelastic properties than pastes with xanthan gum,
granules, hindering the leaching out of amylose chains to the continuous which confirms that lower viscoelasticity could be related to higher RFA
phase, and resulting in more viscous gels (Dartois et al., 2010). As a force.
consequence, it has been reported an increase of paste viscosity during In general, peak force time, or time required to achieve the peak
heating and cooling of corn starch (Gularte and Rosell, 2011) and rice force, was significantly (p < 0.001) delayed by the addition of 1% Arabic
starch (Rosell et al., 2011) recorded in the rapid visco-analyzer and gum or xanthan gum at levels ≥0.5. In a mixture water-starch-
rheometer, respectively. Regarding the parameters that identify the hydrocolloids, these hydrophilic polymers compete with starch for the
starch performance, the addition of the hydrocolloids provoked a sig­ water absorption, limiting starch granules absorption, thus they will
nificant (p < 0.001) effect (Table 2). In particular, HPMC did not induce

5
 Table 1
Performance parameters obtained during the rapid force analysis of wheat starch in the presence of increasing levels of different α-amylases. Levels indicate the abbreviation followed by the amount of enzyme (mg/100 g
N. Gasparre et al.

starch).
Amylase Levels Peak force (N) Peak force time (s) Final force (N) Breakdown (N) k (s− 1)

None Control 22.20 ± 0.40 i 46 ± 1 g 14.72 ± 0.26 g 7.48 ± 0.66 c 0.0119 ± 0.0041 a

Fungal (F) F10 16.43 ± 0.03 f 40 ± 1 de 7.36 ± 1.52 cd 9.08 ± 1.55 d 0.0169 ± 0.0026 ab
F20 13.69 ± 0.33 e 38 ± 1 cd 4.66 ± 0.34 b 9.04 ± 0.01 d 0.0259 ± 0.0020 bc
F100 8.99 ± 0.25 d 34 ± 3 a 2.49 ± 0.07 a 6.50 ± 0.32 c 0.0403 ± 0.0049 d
b a a b d
F200 6.86 ± 0.20 34 ± 0 2.05 ± 0.33 4.81 ± 0.52 0.0462 ± 0.0007
i fg f d a
Maltogenic (N) N10 21.63 ± 0.22 45 ± 1 11.42 ± 1.34 10.21 ± 1.56 0.0149 ± 0.0001
h ef de e ab
N50 20.60 ± 0.03 42 ± 1 8.49 ± 0.54 12.11 ± 0.51 0.0173 ± 0.0047
h g ef d ab
N100 20.15 ± 0.13 45 ± 1 9.89 ± 0.60 10.25 ± 0.74 0.0169 ± 0.0003
g de c e ab
N200 18.61 ± 0.84 40 ± 0 6.80 ± 0.81 11.82 ± 0.04 0.0193 ± 0.0015
i g f d a
Bacterial (T) T0.05 21.56 ± 0.42 46 ± 3 11.46 ± 0.02 10.10 ± 0.43 0.0162 ± 0.0019
g g e d a
T0.1 18.31 ± 0.72 45 ± 1 9.23 ± 0.88 9.08 ± 0.16 0.0160 ± 0.0007
c bc a bc c
T1 8.04 ± 0.62 37 ± 1 2.07 ± 0.68 5.97 ± 0.06 0.0302 ± 0.0063
a ab a a c
T10 3.73 ± 0.49 35 ± 1 1.39 ± 0.44 2.34 ± 0.05 0.0290 ± 0.0105
p 0.0000 0.0000 0.0000 0.0000 0.0000

Means within the same column followed by different letters indicate significant differences by Fisher’s test.
Abbreviations: k: rate of starch degradation.

6
Table 2
Performance parameters obtained during the rapid force analysis of wheat starch in the presence of increasing levels of different hydrocolloids. Levels indicate the abbreviation followed by the amount of hydrocolloid (g/
100 g starch).
Hydrocolloid Sample Peak force (N) Peak force time (s) Final force (N) Breakdown (N) k (s− 1)

None Control 22.20 ± 0.40 d 46 ± 1 abc 14.72 ± 0.26 de 7.48 ± 0.66 b 0.0119 ± 0.0041 ab
d abc d b a
Guar gum G0.2 22.50 ± 0.52 46 ± 1 14.66 ± 0.87 7.85 ± 1.38 0.0106 ± 0.0000
d c de b a
G0.5 22.66 ± 0.85 49 ± 1 14.85 ± 0.54 7.81 ± 1.39 0.0101 ± 0.0002
e bc e b a
G1 24.64 ± 0.24 48 ± 1 16.94 ± 0.36 7.70 ± 0.60 0.0097 ± 0.0006
d abc ab cd bc
Xanthan gum X0.2 21.64 ± 1.01 46 ± 1 10.01 ± 0.78 11.64 ± 1.79 0.0147 ± 0.0018
b e cd a a
X0.5 18.02 ± 0.29 64 ± 0 14.16 ± 0.49 3.86 ± 0.78 0.0106 ± 0.0002
a f bc a a
X1 15.79 ± 0.12 75 ± 4 12.17 ± 0.38 3.62 ± 0.26 0.0105 ± 0.0005
d abc cd b abc
HPMC H0.2 21.57 ± 0.89 47 ± 0 14.40 ± 1.46 7.17 ± 0.57 0.0122 ± 0.0013
d abc b c c
H0.5 22.58 ± 0.31 47 ± 0 11.72 ± 1.63 10.85 ± 1.32 0.0158 ± 0.0014
d a ab cd bc
H1 21.95 ± 0.01 44 ± 0 10.05 ± 1.39 11.90 ± 1.38 0.0145 ± 0.0021
d ab a d abc
Arabic gum AG0.2 21.80 ± 0.15 45 ± 2 8.13 ± 0.75 13.67 ± 0.60 0.0121 ± 0.0004
c abc a cd abc
AG0.5 20.09 ± 0.43 46 ± 2 8.26 ± 0.34 11.84 ± 0.09 0.0128 ± 0.0031
b d b b bc
AG1 17.92 ± 0.33 58 ± 2 11.51 ± 2.22 6.41 ± 1.88 0.0149 ± 0.0017
p 0.0000 0.0000 0.0000 0.0000 0.0446

Means within the same column followed by different letters indicate significant differences by Fisher’s test.
Abbreviations: k: rate of starch degradation.
Journal of Cereal Science 107 (2022) 103540
N. Gasparre et al. Journal of Cereal Science 107 (2022) 103540

need longer to gelatinize. Apart from reducing water absorption, impact

Performance parameters obtained during the rapid force analysis of wheat starch in the presence of increasing levels of different emulsifiers. Levels indicate the abbreviation followed by the amount of emulsifier (g/100 g

ab
on molecular flexibility could also has some effect. Guar gum showed

ab
ab

ab

b
a

a
a
a
very flexible coil conformation while xanthan gum molecules was rigid
and with a more ‘rod-like’ conformation, which could affect in the time

0.0041

0.0017
0.0009
0.0036
0.0027
0.0023
0.0607
0.0031
0.0020
0.0013
required to reach the peak force (Zhang et al., 2020). As illustrated in
Fig. 2, in general final force was decreased by xanthan gum, HPMC and
Arabic gum, but it was not significantly modified by guar gum. Simi­
larly, Gularte and Rosell (2011) reported no significant effect of guar

±
±
±
±
±
±
±
±
±
gum on RVA final viscosity of corn starch. There was no general trend on
the rate of starch degradation, indicating that interaction of

0.0119

0.0114
0.0134
0.0193
0.0121
0.0153
0.0562
0.0129
0.0098
0.0089
0.4644
k (s− 1)
starch-hydrocolloids did not modify the rate of starch physical rupture
under the present experimental settings. Guar gum did not alter the
starch degradation rate. Li et al. (2019) observed lower gelatinization
and retrogradation enthalpies (ΔH) in wheat starch pastes with guar

abc
gum, which was related to higher viscosity and lower migration rate of

ab
cd

cd

cd
cd
bc
d

a
c
starch chains, and that was not observed with Arabic gum addition.
Likely, an increase in the peak force (G1) could slow down starch

0.66

2.04
0.62
0.65
1.93
1.31
1.41
1.14
1.56
1.04
degradation rate (k) due to the lower migration of the starch chains, and
the opposite was observed when decreasing the peak force (AG1).
However, this trend was not observed in xanthan gum. This could be

Breakdown (N)

±
±
±
±
±
±
±
±
±
related to molecular flexibility as mentioned above. Xanthan gum (X0.5
and X1) could provide greater rigidity to the wheat starch paste that

0.0132
consequently delays the starch degradation rate (k).

11.10
7.48

9.08
8.08
8.87

8.95
9.48
7.64
4.85
4.63
3.3. Impact of different emulsifiers on rapid starch gelatinization

bcd
abc
abc
cd

ab

cd
d
a

a
a
The presence of emulsifiers also modified the starch performance
during a rapid heating test (Fig. 3). Lecithin and distilled mono­
glycerides reduced the peak force, but DATEM did not modify it.

0.26

0.97
0.72
0.97
2.05
0.95
0.77
1.30
0.61
0.61
Richardson et al. (2003) observed an increase in viscosity after adding
polyglycerol ester emulsifier and monoglyceride. Therefore, the impact
of emulsifiers on the starch gelatinization is strongly dependent on the Final force (N)

±
±
±
±
±
±
±
±
±
type of emulsifier.
Emulsifiers impede the amylose leakage that occurs during gelati­

Means within the same column followed by different letters indicate significant differences by Fisher’s test.
0.0139
14.72

11.85
12.22
10.94
11.66
13.06
13.00
14.39
15.54
14.58
nization (Richardson et al., 2003), which was observed as softer pastes
in the RFA. Some authors have described that the linear portion of the
amylose could be arranged in a coil around the linear fatty acid origi­
nating an amylose-lipid complex that would meddle with the starch
ab
ab

ab
ab
ab
ab
b

a
c

c
swelling (Gelders et al., 2006; Richardson et al., 2003). Parameters
extracted from the plots (Table 3), confirmed that emulsifiers signifi­
1

2
1
4
2
0
3
1
2
cantly (p < 0.001) reduced the peak force, except for DATEM. There was 2
Peak force time (s)

not significant effect regarding the level of emulsifiers added; only in the
case of DM levels >0.1% were needed to significantly reduce the peak
±

±
±
±
±
±
±
±
±
±

force. Likewise, the time to reach the peak force significantly increased
0.0014

with the addition of 0.5% lecithin or DM, which might be attributed to

46

47
48
54
43
44
46
45
45
55

either the amylose-lipid or amylopectin chains-lipid complexes forma­

tion. This delay confirms that lecithin and DM have higher ability to
complex with starch than DATEM (Deffenbaugh, 1997).
bc
ab
ab

ab
cd

cd
d

In addition, the sample set containing lecithin followed by DATEM

showed the lowest final force values, and the highest breakdown.
0.40

1.07
0.10
0.32
0.13
0.36
0.63
0.16
0.95
0.43

Similar results in multigrain flour were observed by Kumar and Sharma

(2017) relating a superior breakdown with the formation of insoluble
complex with amylose. The lower breakdown observed in the presence
Abbreviations: k: rate of starch degradation.
±

±
±
±
±
±
±
±
±
±
Peak force (N)

of DM might be related to lower amylose-lipid complexes. Regarding the

starch degradation rate (k) there was not general trend, and it decreased
0.0006

when increasing DM levels, but the opposite occurred with lecithin and
22.20

20.93
20.30
19.81
22.77
22.01
22.48
22.02
20.39
19.22

DATEM. Again, interaction of emulsifiers with starch during gelatini­

zation was specify for each emulsifier tested. Nevertheless, the RFA
device allowed identifying the impact of emulsifiers along starch
Control
Sample

DM0.1
DM0.2
DM0.5
DT0.1
DT0.2
DT0.5

gelatinization.
L0.1
L0.2
L0.5

4. Conclusions
Emulsifier

Lecithin

The force variations of starch hot paste after adding the main addi­
DATEM
Table 3

starch).

None

tives used in bakery products formulations (α-amylases, hydrocolloids,

DM

and emulsifiers) were successfully registered using a short test (90 s)

7
N. Gasparre et al. Journal of Cereal Science 107 (2022) 103540

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