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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #225673
Title: Breadmaking with zein-starch dough

Author
item Schober, Tilman
item Bean, Scott
item Smith, Brennan
item BOYLE, DANIEL - KANSAS STATE UNIVERSITY
item Park, Seok Ho

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/1/2008
Publication Date: 9/21/2008
Citation: Schober, T.J., Bean, S., Smith, B.M., Boyle, D.L., Park, S. 2008. Breadmaking with zein-starch dough. Meeting Abstract. Cereal Foods World. 53:A78.

Interpretive Summary:

Technical Abstract: Mixtures of maize prolamins (zein) and starch form a cohesive, extensible, viscoelastic dough when mixed above zein's glass transition temperature, e.g. at 35-40 degrees Celsius. Although this phenomenon has long been known, it has not yet been successfully used for gluten-free breadmaking. We found that by adding hydroxypropyl methylcellulose (HPMC) to zein-starch dough, good bread (specific volume 3.2 ml/g) with soft crumb and regular crumb grain resembling wheat bread, as well as specialities like soft pretzels could be produced. Laser scanning confocal miscroscopy (LSCM) of zein-starch dough with HPMC revealed fine protein strands resembling a well-developed gluten network. Cooling zein-starch dough below its glass transition temperature (almost equal to 29 degrees Celsius) rendered these strands glassy and consequently highly susceptible to mechanical impact. Once shattered, the zein consisted largely of very small pieces (less than or equal to 10 micrometers), which were too small to reaggregate upon remixing above glass transition temperature. Mixing conditions were found to be another critical factor, in so far as gentle mixing, allowing glass transition of the zein particles and network development was required.