Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2018, 6(5), 335-340
DOI: 10.12691/jfnr-6-5-9
Open AccessArticle

Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread

Yung-Shin Shyu1, Jean-Yu Hwang2, Tzu-Ching Huang1 and Wen-Chieh Sung3, 4,

1Department of Baking Technology & Management, National Kaohsiung University of Hospitality and Tourism, No. 1, Songhe Rd., Xiaogang Dist., Kaohsiung City, Taiwan

2Department of Food Nutrition, Chung-Hwa University of Medical Technology, 89 Wen-Hwa 1st Street, Jen-Te Hsiang, Tainan, Taiwan

3Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung, Taiwan

4Center of Excellence for the Oceans, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung, Taiwan

Pub. Date: May 19, 2018

Cite this paper:
Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang and Wen-Chieh Sung. Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread. Journal of Food and Nutrition Research. 2018; 6(5):335-340. doi: 10.12691/jfnr-6-5-9

Abstract

The effect on the baking performance of dough and bread of adding resistant starch in proportions of 0-30% as a substitute for bread flour was investigated. Resistant starch had significant effect (p<0.05) on dough, decreasing the farinograph water absorption; changing the peak viscosity, peak time, holding strength, and final viscosity as measured by a Rapid Visco Analyzer; and also changing the Alveography P-value and W-value. This indicates that an increased level of resistant starch has a destructive effect on the formation of the gluten network. Dilution of the wheat proteins resulted in a lighter crumb color. The microstructure of crumbs with a high proportion of resistant starch (30%) showed less structural integrity and a coarser network structure. The specific volume of bread made with 20% and 30% resistant starch was significantly lowered (p<0.05). Bread made with 10% resistant starch received the highest overall acceptability rating by a sensory panel, and this should be taken into consideration by bakery processors when resistant starch is added to bread.

Keywords:
alveograph bread farinograph resistant starch scanning electron microscopy (SEM)

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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