Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread

Abstract

ABSTRACT Effects of phospholipid hydrolysate and antistaling amylase on starch retrogradation in bread and wheat flour were investigated by differential scanning calorimetry (DSC). Phospholipid hydrolysate containing more than 90% lysophospholipid was obtained using phospholipase A 2 and was effective in forming amylose‐lipid complexes. Both wheat flour and bread containing phospholipid hydrolysate were retrograded to a lesser degree when stored at room temperature. The retrogradation rate for bread with antistaling amylase was low. We postulated that antistaling amylase broke links in amylose and amylopectin, thereby promoting the formation of amylopectin‐lipid complexes. The combined effect of phospholipid hydrolysate and antistaling amylase was greater than their individual effects.