Specific volume and crumb hardness, cohesiveness and porosity of gluten-free breads (GFBs) are still far from consumers’ expectations. Since additives are increasingly avoided by the consumers, a quality improvement of GFBs through the optimization of the starch source may provide important benefits. In this study, the effect of five different A-to B-type wheat starch ratios (100A-0B, 75A-25B, 50A-50B, 25A-75B, 0A-100B) on the quality of GFBs was investigated. The increase of the proportion of B-type granules (small ones) augmented the packing degree and uniformity of the continuous phase (starch-hydrocolloid matrix) as well as the Pickering effect (B-type granules being adsorbed onto the air-liquid interface), improving air bubble stabilization. In addition, 0A-100B dough displayed a more delayed crumb settling due to the higher pasting temperatures of B-type granules. Furthermore, the increase of the proportion of B-type granules also increased the apparent viscosity and viscoelastic moduli of doughs, which noticeable diminished bread expansion in 0A-100B sample. Interestingly, 75A-25B and 25A-75B doughs resulted in GFBs with the highest specific volume and crumb cohesiveness and lower crumb hardness, the former with open grain structure (fewer cells with larger size) and the latter with close grain structure (more cells with smaller size). For the first time, it is shown that a specific A-to B-type wheat starch ratio enables: 1) the simultaneous optimization of dough viscosity and Pickering stabilization to attain GFBs with improved physical quality and; 2) the modification of crumb porosity while maintaining specific volume and crumb texture.

无麸质面包（GFB）的比体积和面包屑硬度，内聚性和孔隙率仍然远远超出了消费者的期望。由于消费者越来越避免使用添加剂，因此通过优化淀粉来源来改善GFB的质量可能会带来重要的好处。在这项研究中，研究了五种不同的A到B型小麦淀粉比例（100A-0B，75A-25B，50A-50B，25A-75B，0A-100B）对GFBs品质的影响。B型颗粒（小颗粒）的比例增加，增加了连续相（淀粉-水胶体基质）的堆积度和均匀度，并增强了皮克林效应（B型颗粒被吸附到气液界面上） ，提高气泡的稳定性。此外，由于B型颗粒的糊化温度较高，0A-100B面团的面包屑沉降时间更加延迟。此外，B型颗粒比例的增加也增加了面团的表观粘度和粘弹性模量，这明显减少了0A-100B样品中的面包膨胀。有趣的是，75A-25B和25A-75B面团产生的GFB具有最高的比容和面包屑内聚性，且面包屑硬度较低，前者具有开放的晶粒结构（较小的细胞具有较大的尺寸），后者具有紧密的晶粒结构（具有较多的细胞结构）较小的尺寸）。首次显示特定的A到B型小麦淀粉比例可以实现：1）同时优化面团粘度和Pickering稳定度以获得具有改善的物理品质的GFB；以及