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Effect of potato starch extrudates on the physical properties and staling of wheat bread
Author(s) -
Gumul Dorota,
Ziobro Rafał,
Korus Jarosław,
Krystyjan Magdalena,
Witczak Teresa,
Zięba Tomasz,
Gambuś Halina
Publication year - 2015
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400229
Subject(s) - retrogradation (starch) , starch , food science , die swell , extrusion , rheology , wheat flour , wheat starch , potato starch , bread making , wheat bread , materials science , chemistry , composite material , amylose
Bread staling could be diminished by the use of certain additives, including starch degradation products. The aim of the study was to check the influence of potato starch extrudates (which were produced at different extrusion temperatures – 90, 130 and 170°C) on the physical properties of wheat dough and bread, as well as the staling process of bread. In baking studies, ground starch extrudates were used to replace wheat flour at a substitution level of 5%. It was found that the extrudate prepared at 130°C had the most significant effect on the rheological properties of the dough. Bread with starch extrudates exhibited a lower volume and height when compared to the control. Starch extrudates did not influence the crust colour, but did have an impact on the crumb colour. The addition of starch extrudates to wheat bread had a detrimental influence on its hardness as it increased this particular parameter, despite the slower rate of starch retrogradation. The results confirm that bread staling is a complex process which could be affected by various factors, and not merely by starch retrogradation.