The roles of native and damaged starch (DS) during fermented pastry making were examined by increasing the level of DS in wheat flour by ball-milling and/or by including amylase in the recipe. Increased DS levels increase laminated dough strength presumably by making less water available for the gluten. This effect was partly overcome by amylase use. During baking, a reduced resistance of the dough to gas cell expansion, as a result of enzymatic starch hydrolysis, seems responsible for increased pastry lift and improved crumb structure. Gelatinization of intact starch limits dough lift and expansion. Even at high amylase dosages structural collapse was limited, which suggests a significant role for gluten in pastry product structure formation. Differential scanning calorimetry and low-resolution 1 H nuclear magnetic resonance experiments indicated that increased levels of starch damage and amylase use impact the amylose network in the product and respectively increase and decrease the extent to which amylopectin retrogrades during storage. PRACTICAL APPLICATION This research article evaluates the role of intact and damaged wheat starch during the production of fermented pastry products. An expanded knowledge on starch functionality during the different pastry production steps allows for a targeted selection of additives to improve product quality and production efficiency. The results obtained in this study can contribute to the realization of industrially feasible solutions for the production of quality pastry products.

中文翻译：

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多层发酵糕点制作过程中完整和受损的小麦淀粉和淀粉酶功能

通过球磨和/或在配方中加入淀粉酶来提高小麦粉中 DS 的水平，检查了在发酵糕点制作过程中天然和受损淀粉 (DS) 的作用。增加的 DS 水平可能通过减少可用于面筋的水来增加层压面团的强度。淀粉酶的使用部分克服了这种影响。在烘烤过程中，由于酶促淀粉水解，面团对气室膨胀的抵抗力降低，这似乎是增加糕点提升和改善面包屑结构的原因。完整淀粉的糊化限制了面团的升起和膨胀。即使在高淀粉酶剂量下，结构崩溃也是有限的，这表明面筋在糕点产品结构形成中的重要作用。差示扫描量热法和低分辨率 1 H 核磁共振实验表明，淀粉损伤和淀粉酶使用水平的增加会影响产品中的直链淀粉网络，并分别增加和减少支链淀粉在储存过程中逆行的程度。实际应用 本研究文章评估了发酵糕点产品生产过程中完整和受损小麦淀粉的作用。在不同糕点生产步骤中对淀粉功能的扩展知识允许有针对性地选择添加剂，以提高产品质量和生产效率。本研究中获得的结果有助于实现工业上可行的生产优质糕点产品的解决方案。