Assessment of the Influence of the Nanostructure of Native and Pre-Gelatinized Starches for the Production of Premium Baked Goods

因为阿登特磨坊是烘焙行业淀粉混合物制造领域的世界领先者。加拿大阿登特磨坊是阿登特磨坊集团的一部分，总部设在安大略省，其主要产品是含有原生和预糊化淀粉的优质特种淀粉混合物。烘焙食品的消费，包括面包和蛋糕，不受社会经济地位的影响。然而，消费者对优质产品的需求越来越大，这些产品具有优异的质量参数，如形状和质地。具体地说，烘焙食品的质构质量主要与淀粉成分赋予的结构特性有关。然而，由于淀粉物理性质的复杂性，这些产品往往难以制造。大量烘焙食品因体积和质地不符合质量标准而被拒收，导致淀粉成分无法接受地退还给阿登特磨坊，并在过去5年中带来了500多万美元的损失。NSERC CRD将重点了解来自不同小麦类型的本地和预糊化淀粉的淀粉颗粒和分子特征，以改进加拿大阿登特磨坊商业混合料的质构功能。此外，我们将开发一种高剪切挤压工艺来制造冷膨胀淀粉，并允许加拿大阿登特磨坊将其作为其预糊化淀粉供应商的基准。冷膨胀淀粉具有多种优点，包括减少油炸过程中的吸油量。这一CRD项目不仅将使加拿大阿登特磨坊能够优化其独特的含有原生和预糊化淀粉的特殊混合物，而且还将解决当前的挑战，即改善来自小麦的清洁标签淀粉(相对于化学修饰的淀粉)的功能。该CRD项目还将提高烘焙和烘焙行业的工艺效率，并通过减少加工过程中出现的与淀粉相关的质量缺陷来减少烘焙食品造成的食物浪费。最后，该项目将为高素质人员提供丰富、多学科和跨部门的碳水化合物化学和食品生物物理学培训环境，从而提高加拿大农业食品部门的竞争力。

for Ardent Mills is a world leader in the manufacturing of starchy mixes for the baking sector. Ardent Mills Canada, part of the Ardent Mills group, has head offices located in Ontario and their key products are premium specialty starch mixes containing native and pregelatinized starch. The consumption of baked goods, including breads and cakes, is unaffected by socioeconomic status. However, there is growing consumer demand for premium products with excellent quality parameters, such as shape and texture. Specifically, the quality of baked goods' texture is mainly related to the structural properties imparted by the starch component. However, these products are often difficult to manufacture due to the complexity of the starch physical properties. A great number of baked goods are rejected for not meeting the meeting quality standards in terms of volume and texture, which is resulting in unacceptable returns of the starch ingredients back to Ardent Mills and has brought about more than $5 M loses in the past 5 years. This NSERC CRD will focus on understanding the starch granular and molecular features of native and pregelatinized starches from different wheat types in order to improve the textural functionality of Ardent Mills Canada's commercial mixes. Furthermore, we will develop a high shear extrusion process to fabricate cold swelling starches and allow Ardent Mills Canada to have them as a benchmark for their pregelatinized starch suppliers. Cold swelling starches offer multiple advantages, including reduced oil absorption during deep frying. This CRD project will not only enable Ardent Mills Canada to optimize its unique specialty mixes containing native and pre-gelatinized starches, but also address the current challenge of improving the functionality of clean label starches (over the chemically modified ones) from wheat. This CRD project will also improve process efficiency for bakers and baking industries and reduce food waste from baked goods by reducing starch-related quality defects that arise during processing. Finally, this project will increase the competitiveness of Canada's agri-food sector by providing an enriched, multidisciplinary and cross-sector carbohydrate chemistry and food biophysics training environment for highly qualified personnel.