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
- 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
References
- Ashwar B.A., Gani A., Shah A., Wani I.A., Masoodi F.A. (2016): Preparation, health benefits and applications of resistant starch - a review. Starch, 68: 287-301.
Go to original source...
- Asp N.-G., van Amelsfoort J.M.M., Hautvast J.G.A.J. (1996): Nutritional implications of resistant starch. Nutrition Research Reviews, 9: 1-31.
Go to original source...
Go to PubMed...
- Banu I., Stoenescu G., Ionescu V., Aprodu I. (2011): Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech Journal of Food Sciences, 29: 35-44.
Go to original source...
- Björck I., Asp N.-G. (1994): Controlling the nutritional properties of starch in foods - a challenge to the food industry. Trends in Food Science and Technology, 5: 213-218.
Go to original source...
- Colussi R., El Halal S.L.M., Pinto V.Z., Barzt J., Gutkoski L.C., Zavareze E.R., Dias A.R.G. (2015): Acetylation of rice starch in an aqueous medium for use in food. LWTFood Science and Technology, 62: 1076-1082.
Go to original source...
- Cummings J.H., Pomare E., Branch W., Naylor C., Macfarlane G. (1987): Short chain fatty acids in human large intestine, portal, hepatic and venous blood. Gut, 28: 1221-1227.
Go to original source...
Go to PubMed...
- Defloor I., Nys M., Delcour J.A. (1993): Wheat starch, cassava starch, and cassava flour impairment of the bread making potential of wheat flour. Cereal Chemistry, 70: 526-530. doi: 10.17221/343/2016-CJFS
Go to original source...
- Dvořáček V., Papoušková L., Prohasková A., Riljáková B. (2011): Effect of technological parameters of grain polysaccharide complex on final backing value of wheat, In: Proceedings 7 th International Conference on Polysaccharides-Glycoscience, Nov 2-4, 2011, Prague, Czech Republic: 89-93.
- Eerlingen R. C., Crombez M., Delcour J.A. (1993): Enzymeresistant starch. I. Quantitative and qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation. Cereal Chemistry, 70: 339-344.
- Fu L., Tian J., Sun C., Li Ch. (2008): RVA and farinograph properties study on blends of resistant starch and wheat flour. Agricultural Sciences in China, 7: 812-822.
Go to original source...
- Horák P., Kruliš Z., Šárka E., Kobera L. (2014): Polymers based on chemically modified starch. In: Proceedings 10th International Conference on Polysaccharides-Glycoscience, Oct 22-24, 2014, Prague, Czech Republic: 88-90.
- Jane J.-L., Jiang H., Hasjim J. (2010): Resistant starch and its health benefits. In: Proceedings 6th International Conference on Polysaccharides-Glycoscience, Sept 29-Oct 1, 2010, Prague, Czech Republic: 9-11.
- Korus J., Witczak M., Ziobro R., Juszczak L. (2009): The impact of resistant starch on characteristics of glutenfree dough and bread. Food Hydrocolloids, 23: 988-995.
Go to original source...
- Miyazaki M., Hung P.V., Maeda T., Morita N. (2006): Recent application of modified starches for bread-making. Trends in Food Science and Technology, 17: 591-599.
Go to original source...
- Papoušková L., Capouchová I., Kostelanská M., Škeříková A., Prokinová E., Hajšlová J., Salava J., Faměra O. (2011): Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system Mixolab. Czech Journal of Food Sciences, 29: 420-429.
Go to original source...
- Šárka E., Koláček J., Sikora A., Hrušková K., Prokopová D., Hrabal R., Maixner J., Bubník Z. (2010): In: Effect of reaction time on the acetylation of wheat B-starch and characterization of the product. In: Proceedings 6th International Conference on Polysaccharides-Glycoscience, Sep 29-Oct 1, 2010, Prague, Czech Republic: 200-205.
- Šárka E., Kruliš Z., Kotek J., Růžek L., Voříšek K., Koláček J., Hrušková K., Růžková M., Ekrt O. (2012): Composites containing acetylated wheat B-starch for agriculture applications. Plant Soil and Environment, 58: 354-359.
Go to original source...
- Šárka E., Moravcová L., Smrčková P., Chena Aldao D.A., Škorpilová T. (2015): Verification of a model for process parameters, resistant starch content and sensory properties of maize extrudates prepared from maize grits with or without amylose addition. In: Proceedings 11th International Conference on Polysaccharides-Glycoscience, Oct 7-9, 2015, Prague, Czech Republic: 179-182.
- Sha X.S., Xiang Z.J., Bin L., Jing L., Bin Z., Jiao Y.J., Kun S.R. (2012): Preparation and physical characteristics of resistant starch (type 4) in acetylated indica rice. Food Chemistry, 134: 149-154.
Go to original source...
- Shih C.-K., Chen S.-H., Hou W.-C., Cheng H.-H. (2007): A high-resistance-starch rice diet reduces glycosylated hemoglobin levels and improves the antioxidant status in diabetic rats. Food Research International, 40: 842-847.
Go to original source...
- Smrčková P., Saglamtas M., Hofmanová T., Koláček J., Chena D., Šárka E. (2014): Effect of process parameters on slowly digestible and resistant starch content in extrudates. Czech Journal of Food Sciences, 32: 503-508.
Go to original source...
- Švec I., Hrušková M. (2015): The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. LWT-Food Science and Technology, 60: 623-629.
Go to original source...
- Witczak M., Juszczak L., Ziobro R., Korus J. (2012): Influence of modified starches on properties of glutenfree dough and bread. Part I: Rheological and thermal properties of gluten-free dough. Food Hydrocolloids, 28: 353-360.
Go to original source...
- Witczak M., Ziobro R., Juszczak L., Korus J. (2016): Starch and starch derivatives in gluten-free systems - a review. Journal of Cereal Science, 67: 46-57.
Go to original source...
- Zhang J., Liu Y., Chen C., Wang Z., Lv J. (2014): Method for preparing resistant starch/soluble dietary fiber composite. Patent CN 103583953, 2014.
- Zhou Z., Zhang Y., Chen X., Zhang M., Wang Z. (2014): Multi-scale structural and digestion properties of wheat starches with different amylose contents. International Journal of Food Science and Technology, 49: 2619-2627.
Go to original source...
- Ziobro R., Korus J., Witczak M., Juszczak L. (2012): Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of glutenfree bread. Food Hydrocolloids, 29: 68-74.
Go to original source...
This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.