naa a22 4500 510724183 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0699-z doi (NATIONALLICENCE)springer-10.1007/s11947-011-0699-z Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study [Elektronische Daten] [Anusooya Sivam, Geoffrey Waterhouse, Zoran Zujovic, Conrad Perera, Dongxiao Sun-Waterhouse] Two sets of breads formulated with a 20% difference in water quantity in the absence (control bread), or presence (fortified bread) of high methoxyl pectin (HM) and an apple, kiwifruit, or blackcurrant polyphenol (PP) extract (APE, KPE or BPE) were examined by Environmental Scanning Electron Microscopy (ESEM) and Cross Polarization/Magic Angle Spinning 13C NMR Spectroscopy. ESEM revealed that all the bread doughs had similar microstructures, comprising starch granules and yeast cells embedded in a continuous gluten matrix. However, the microstructure of the finished breads differed. NMR studies revealed differences in amylopectin-related crystalline domains and the amylose-related amorphous domains among the breads. All the breads showed V-type or amorphous starch structures by NMR, and the control bread may also contain some A-type starch. Breads formulated with 20% extra water showed a greater degree of starch gelatinization, a smoother crumb microstructure, and a lower amorphous starch content. It is feasible to incorporate PPs and pectin in breads at reasonably high concentrations. Springer Science+Business Media, LLC, 2011 Bread nationallicence CP/MAS 13C NMR Spectroscopy nationallicence Crystallinity nationallicence ESEM nationallicence Pectins nationallicence Polyphenols nationallicence Wheat starch nationallicence Sivam Anusooya The New Zealand Institute for Plant & Food Research Limited, Food Innovation, Mt Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut Waterhouse Geoffrey School of Chemical Sciences, The University of Auckland, Auckland, New Zealand aut Zujovic Zoran School of Chemical Sciences, The University of Auckland, Auckland, New Zealand aut Perera Conrad Food Science, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand aut Sun-Waterhouse Dongxiao The New Zealand Institute for Plant & Food Research Limited, Food Innovation, Mt Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 110-123 1935-5130 6:1<110 2013 6 11947 https://doi.org/10.1007/s11947-011-0699-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0699-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sivam Anusooya The New Zealand Institute for Plant & Food Research Limited, Food Innovation, Mt Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut NATIONALLICENCE 700 1- Waterhouse Geoffrey School of Chemical Sciences, The University of Auckland, Auckland, New Zealand aut NATIONALLICENCE 700 1- Zujovic Zoran School of Chemical Sciences, The University of Auckland, Auckland, New Zealand aut NATIONALLICENCE 700 1- Perera Conrad Food Science, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand aut NATIONALLICENCE 700 1- Sun-Waterhouse Dongxiao The New Zealand Institute for Plant & Food Research Limited, Food Innovation, Mt Albert Research Centre, Private Bag 92169, 1020, Auckland, New Zealand aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 110-123 1935-5130 6:1<110 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer