Baked starch

Lactose-free milk product Baking, starch, brewing Dairy... 

Shogren R.L., Lawton J.W., Tiefenbacher K.F., Baked starch foams Starch modifications and additives improve process parameters, structure and properties, Ind. Crops. Prod., 16, 2002, 69-79. 

For instance, Soykeabkaew et al. (2004) prepared cellulose liber-reinforced starch-based composite foams (SCFs) by baking process. SCFs were prepared successfully by baking starch-based batters incorporating either jute or flax fibers inside a hot mold. Starch is an alternative material for making foams. Batters of starch and water can readily be baked in a closed, heated mold where the starch granules gelatinize and the evaporation of water causes the starch to foam out and take up the shape of the mold. Foams made from pure starch have major drawbacks on their brittleness and sensitivity to moisture and water. Since both the fibers and the starch matrix were naturally polar and hydrophilic, strong interaction between them was expected. 

Baked starch foams have been largely studied by several authors (Chiellini et al., 2009 Cinelli et al., 2006 Guan and Hanna, 2006 Kaisangsri, Kerdchoechuen, and Laohakunjit, 2012 Salgado et al., 2008 Shogren, Lawton, and Tiefenbacher, 2002 ... 

Generally, extruded or baked starch foams present unsatisfactory physical and mechanical properties, such as poor mechanical properties and high water solubility, making these products sensitive to the relative humidity at which they are stored and used (Liu et al 2009 Mali et al 2010). The development of new low-cost foams with better performance can be achieved by the incorporation of less hydrophilic polymers and/or other materials that act as reinforcements (fibers, nanoparticles, etc.). Thus, in this chapter we will discuss some alternatives, such as fiber and nanoclay incorporation into starch foams to improve the performance of these materials. 

Soykeabkaew, Supaphol, andRujiravanit (2004) produced starch-based composite foams by baking starch batters incorporating either jute or flax fibers. Mechanical properties (flexural strength and flexural modulus of elasticity) were markedly improved with the addition of 5-10% of the fibers. The authors attributed the results to the strong interaction between the fibers and the starch matrix. 

Fats contribute to the rheological properties in flowable and pastry foods. By combining with starches to form a clathrate, a product different from the native starch is formed, eg, shortening in baked goods. The highly developed shortness of pies baked in eadier times resulted from the use of high levels of lard. The use of less fat in pie cmsts is evident, ie, the cmsts are harder and readily become soggy. 

Lighdy derivatized starch acetates are employed in food because of the clarity of their gels and their stabiHty. AppHcations include frozen fmit pies and gravies, baked goods, instant puddings, and pie fillings. Starch acetates are used in textiles as warp sizes and in paper to improve printabiHty, surface strength, and solvent resistance. 

The sweetness of fmctose is enhanced by synergistic combiaations with sucrose (12) and high iatensity sweeteners (13), eg, aspartame, sacchatin, acesulfame K, and sucralose. Information on food appHcation is available (14,15). Fmctose also reduces the starch gelatinization temperature relative to sucrose ia baking appHcations (16—18). 

A recent trend in the baking industry is to produce bakery foods with either no or reduced fat, to achieve perceived nutritional benefits (25). The functions of fat are achieved, to a degree, with materials such as maltodextrins and modified starches in combination with gums and emulsifiers (see Fat replacers). 

The aim is to produce biomass or a mass of cells such as microbes, yeast and fungi. The commercial production of biomass has been seen in the production of baker s yeast, which is used in the baking industry. Production of single cell protein (SCP) is used as biomass enriched in protein.6 An algae called Spirulina has been used for animal food in some countries. SCP is used as a food source from renewable sources such as whey, cellulose, starch, molasses and a wide range of plant waste. 

Starch is a major component of almost all baked products. It most commonly is incorporated into products in the form of wheat flour but various forms of nearly pure starch such as corn flour (maize starch), wheat starch and potato starch are occasionally used. 

The gelatinisation temperature of starch is affected by the presence of sugars, fats and salts. In any practical baked product some or all of these are likely to be present, so the gelatinisation temperature will not be that observed for the equivalent pure starch in distilled water. What is important is that the starch must be gelatinised or the product will collapse. 

Retrogradation is another important property of starch. It is generally accepted that retrogradation is involved in the staling of baked products such as bread. In particular it appears that retrogradation is the recrystallisation of the amylopectin present. Notably, retrogradation is still a subject of research. The application of techniques such as 13C NMR allows insights that older techniques do not provide. 

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