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

评估天然淀粉和预胶化淀粉的纳米结构对优质烘焙食品生产的影响

• 批准号: 531862-2018
• 负责人: Martinez, Mario
• 金额: $ 3.52万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=689756
• 关键词: Assessment; Influence; Nanostructure; Native; Pre

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.

对于热烈米尔斯是一个世界领先的制造淀粉混合物的烘焙部门。热烈米尔斯加拿大，热烈米尔斯集团的一部分，总部设在安大略和他们的主要产品是优质特种淀粉混合含有原生和预胶化淀粉。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，消费者对具有优异质量参数（例如形状和质地）的优质产品的需求日益增长。具体地，烘焙食品的质地的质量主要与淀粉组分赋予的结构性质有关。然而，由于淀粉物理性质的复杂性，这些产品通常难以制造。大量烘焙食品因在体积和质地方面不符合质量标准而被拒收，这导致淀粉成分不可接受地返回到Ardent米尔斯，并在过去5年中造成了500多万美元的损失。该NSERC CRD将侧重于了解来自不同小麦类型的天然和预胶化淀粉的淀粉颗粒和分子特征，以改善加拿大Ardent米尔斯商业混合物的质构功能。此外，我们将开发一种高剪切挤出工艺来制造冷膨胀淀粉，并允许加拿大的Ardent米尔斯将其作为其预胶化淀粉供应商的基准。冷膨胀淀粉具有多种优点，包括在油炸过程中减少油的吸收。该CRD项目不仅将使加拿大Ardent米尔斯公司能够优化其独特的含有天然和预糊化淀粉的特种混合物，而且还将解决目前改善小麦清洁标签淀粉（相对于化学改性淀粉）功能性的挑战。该CRD项目还将提高面包师和烘焙行业的工艺效率，并通过减少加工过程中出现的淀粉相关质量缺陷来减少烘焙食品的食物浪费。最后，该项目将通过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培训环境，提高加拿大农业食品部门的竞争力。