Czech J. Food Sci., 2017, 35(1):67-72 | DOI: 10.17221/343/2016-CJFS

Two resistant starches applied in breadFood Technology and Economy, Engineering and Physical Properties

Evžen Šárka*,1, Miroslava Kubová1, Iva Wiege1, Pavel Horák2, Petra Smrčková1, Václav Dvořáček3, David Chena1
1 Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
2 Institute of Macromolecular Chemistry, Czech Academy of Sciences, Prague, Czech Republic
3 Crop Research Institute, Prague, Czech Republic

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.

Keywords: bread; additives; Mixolab; baking quality; acetylated starch; high-amylose starch; starch digestion

Published: February 28, 2017  Show citation

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Šárka E, Kubová M, Wiege I, Horák P, Smrčková P, Dvořáček V, Chena D. Two resistant starches applied in bread. Czech J. Food Sci. 2017;35(1):67-72. doi: 10.17221/343/2016-CJFS.
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