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Guttieri, M.J., Bowen, D., Gannon, D., O¡¯Brien, K., and Souza, E., ¡°Solvent retention capacities of irrigated soft white spring wheat flours,¡± Crop Science Journal, 41(4). 1054-1061.2001.

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Article

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

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


Journal of Food and Nutrition Research. 2018, Vol. 6 No. 5, 335-340
DOI: 10.12691/jfnr-6-5-9
Copyright © 2018 Science and Education Publishing

Cite this paper:
Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang, 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.

Correspondence to: Wen-Chieh  Sung, Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung, Taiwan. Email: sungwill@mail.ntou.edu.tw

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.

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