Two resistant starches applied in bread
Evžen Šárka, Miroslava Kubová, Iva Wiege, Pavel Horák, Petra Smrčková, Václav Dvořáček, David Chenahttps://doi.org/10.17221/343/2016-CJFSCitation:Šárka E., Kubová M., Wiege I., Horák P., Smrčková P., Dvořáček V., Chena D. (2017): Two resistant starches applied in bread . Czech J. Food Sci., 35: 67-72.
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 digestionReferences:
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