Publications
Transformations and functional role of starch during potato crisp making: A review KU Leuven
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs). Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. ...
Heat-sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts KU Leuven
Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches KU Leuven
Bread crumb firming is largely determined by the properties of gluten and starch, and the transformations they undergo during bread making and storage. Amylose (AM) and amylopectin (AP) functionality in fresh and stored bread was investigated with NMR relaxometry. Bread was prepared from flours containing normal and atypical starches, e.g., flour from wheat line 5-5, with or without the inclusion of Bacillus stearothermophilus α-amylase. Initial ...
The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents KU Leuven
Bread is mainly made from wheat but also from other cereals such as rye and oats. We here report on the role of dough liquor (DL) proteins and lipids in determining the stability of gas cell air-water (A-W) interfaces in wheat, rye, and oat bread making. Surprisingly, most lipids in DLs of these cereals are nonpolar. Their main polar DL lipids are phospholipids. Lipids at wheat and rye DL stabilized A-W interfaces impair interactions between its ...
What makes starch from potato (Solanum tuberosumL.) tubers unique: A review KU Leuven
The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product-specific requirements, starches are physically and/or chemically modified to meet end-use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in ...
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking KU Leuven
While it is well established that using exogenous lipids (ELs) such as monoacylglycerols and polyglycerolesters of fatty acids improves gas cell incorporation and stability in sponge cake batter (SCB) and allows producing sponge cakes (SCs) with very high volume, fine grained crumb and soft texture, their impact on starch gelatinization and protein polymerization remained unknown. Here, differential scanning calorimetry and size-exclusion high ...