@article{jfnr2018659,
author={{Shyu, Yung-Shin and Hwang, Jean-Yu and Huang, Tzu-Ching and Sung, Wen-Chieh},
title={Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread},
journal={Journal of Food and Nutrition Research},
volume={6},
number={5},
pages={335--340},
year={2018},
url={http://pubs.sciepub.com/jfnr/6/5/9},
issn={2333-1240},
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.},
doi={10.12691/jfnr-6-5-9}
publisher={Science and Education Publishing}
}