Abstract High-amylose resistant starch breads were long-stored (11 days) at 20 °C for kinetic analysis of different aspects of the staling process. Bread products were formulated on a French-bread recipe basis and replacing wheat flour by type II resistant starch at different levels: 0% (control), 10% (HM10), 20% (HM20) and 30% (HM30). Experiments included measurements of water activity, moisture loss, amylopectin retrogradation by DSC, crystallinity changes by X-ray diffraction, and firmness by texture analysis. In the presence of resistant starch water loss was slower, allowing amylopectin retrogradation to be more extensive. However, HM10 and HM20 had similar firming behavior to the control, likely due to the similar and adequate quality that these breads showed initially (at day 0). In contrast, samples with high resistant starch content such as HM30 presented a poor-quality and highly filled crumb that led to the highest firmness during storage.

中文翻译：

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高直链抗性淀粉面包老化的动力学研究

摘要 高直链淀粉抗性淀粉面包在 20 °C 下长期储存（11 天），用于老化过程不同方面的动力学分析。面包产品在法式面包配方的基础上配制，并用不同水平的 II 型抗性淀粉代替小麦粉：0%（对照）、10%（HM10）、20%（HM20）和 30%（HM30）。实验包括通过 DSC 测量水分活度、水分损失、支链淀粉回生、通过 X 射线衍射测量结晶度变化以及通过质地分析测量硬度。在抗性淀粉存在下失水较慢，使支链淀粉回生更广泛。然而，HM10 和 HM20 具有与对照相似的紧实行为，可能是由于这些面包最初（第 0 天）表现出的相似和足够的质量。相比之下，