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Techno‐functional properties of wheat flour‐resistant starch mixtures applied to breadmaking
Author(s) -
Arp Carlos Gabriel,
Correa María Jimena,
Zuleta Ángela,
Ferrero Cristina
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13311
Subject(s) - food science , amylopectin , retrogradation (starch) , starch , rheology , wheat flour , wheat bread , chemistry , resistant starch , materials science , amylose , composite material
Resistant starch can be used to reduce the availability of carbohydrates in baked products. In this study, the effect of type 4 resistant wheat starch ( RS 4 ) on wheat flour dough and breads was evaluated. Wheat flour was substituted by RS 4 at 10%, 20% and 30% w/w ( RS 10, RS 20 and RS 30, respectively). Rheological and thermal behaviours of dough were evaluated. Besides, bread quality, starch digestibility and bread staling were analysed. All substituted dough exhibited viscoelastic behaviour but lower elastic and viscous moduli. Regarding to bread quality, specific volume and crumb texture were negatively affected in samples with RS 4 . However, all samples were technologically acceptable. During storage, crumb hardening was observed in breads without and with RS 4 but amylopectin retrogradation was not particularly affected. The in vitro digestibility of bread with RS showed a lower release of reducing sugars and a lower estimated glycaemic index, suggesting a healthier profile for these breads.