Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread

TL;DR

This study shows how different storage temperatures affect the starch structure and digestion of Chinese steamed bread, with 4°C storage reducing starch digestibility.

Contribution

The study reveals for the first time how storage temperature affects starch retrogradation and digestibility in Chinese steamed bread.

Findings

Starch double helices are more orderly when stored at 4°C or 4°C/25°C.

Storage at −18°C results in fewer B-type and more V-type crystallites.

CSB stored at 4°C has the slowest starch digestibility.

Abstract

Chinese steamed bread (CSB), which is widely consumed in East Asia, usually undergoes storage before consumption, but it is unclear how different storage temperatures affect CSB starch retrogradation and digestion properties, which are important for consumers. CSB was stored for 2 days at 25 °C, 4 °C, −18 °C, 4 °C/25 °C temperature cycling (i.e., 24 h at 4 °C, followed by 24 h at 25 °C) and −18 °C/ 25 °C temperature cycling. The results revealed for the first time that more orderly starch double helices are formed when CSB was stored at 4 °C or 4 °C/25 °C. Storage under −18 °C produced lower amounts of, but more heterogenous, starch double helices, with fewer B-type, but more V-type, crystallites. Compared to other storage temperatures, more long-range intermolecular interactions formed between the starch and protein at 4 °C or 4 °C/25 °C. CSB samples showed the slowest starch digestibility when stored at 4 °C. The impact of storage temperature on the starch retrogradation properties and digestibility of CSB also depended on the wheat variety, attributed to differences in the starch molecular structure. These results have significance and practical applications to help the CSB food industry to control starch retrogradation and digestibility. For example, CSB could be stored at 4 °C for 2 days in order to reduce its starch digestibility.

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