Two resistant starches applied in bread

0473681 - ÚMCH 2018 RIV CZ eng J - Journal Article
Šárka, E. - Kubová, M. - Wiege, I. - Horák, Pavel - Smrčková, P. - Dvořáček, V. - Chena, D.
Two resistant starches applied in bread.
Czech Journal of Food Sciences. Roč. 35, č. 1 (2017), s. 67-72. ISSN 1212-1800. E-ISSN 1805-9317
Institutional support: RVO:61389013
Keywords : bread * additives * Mixolab
OECD category: Polymer science
Impact factor: 0.868, year: 2017

Resistant starch (RS), which is inaccessible to human digestive enzymes, is fermented in the colon, producing short-chain fatty acids which have beneficial effects on the human health. Both laboratory-prepared acetylated starch (AS) (degree of substitution 0.82) and Hi-maize commercial starch were tested as additives to bread formulations (recipes). The quality of composites prepared from commercial wheat flour and 5–25% of the added starch was identified by an RVA analyser and the Mixolab rheological test. The bread volume, stiffness (durability), and sensory parameters were evaluated. The addition of 15% Hi-maize® caused a worse appearance, lower volume, and a light colour of the crust. On the other hand, it increased RS content to 5%. The substitution of 5% wheat flour with AS proved to be the most suitable, as the bread was highly appraised by consumers, the retrogradation of starch decreased, and RS content was 2.4%, approximately twice that of the bread without any starch addition.
Permanent Link: http://hdl.handle.net/11104/0270814