eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2018-05-19 6 5 335 340 10.12691/jfnr-6-5-9 JFNR2018659 article Yung-Shin Shyu 1 Jean-Yu Hwang 2 Tzu-Ching Huang 2 Wen-Chieh Sung sungwill@mail.ntou.edu.tw 3 4 Department of Baking Technology & Management, National Kaohsiung University of Hospitality and Tourism, No. 1, Songhe Rd., Xiaogang Dist., Kaohsiung City, Taiwan Department of Food Nutrition, Chung-Hwa University of Medical Technology, 89 Wen-Hwa 1st Street, Jen-Te Hsiang, Tainan, Taiwan Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung, Taiwan 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. http://pubs.sciepub.com/jfnr/6/5/9/jfnr-6-5-9.pdf alveograph bread farinograph resistant starch scanning electron microscopy (SEM)