Uticaj dodatka emulgujućih skrobova na tehnološke karakteristike testa i kvalitet hleba / Influence of emulsifying starches on dough technological characteristics and bread quality

Recent studies have demonstrated that modified starches can be used as novel additives in breadmaking since they improve bread quality and retard stalling. However, up to the author's knowledge, there are no investigations concerning the influence of emulsifying starches (starch sodium octenyl succinates - OSA starches) on wheat flour dough and bread quality. Taking into account the fact that other modified starches have exhibited significant bread improving properties and that OSA starch has special nutritional value since it can act as functional fibre, it is of a great importance to investigate the feasibility of OSA starch as bread improver. However, due to the complex nature of dough, it was difficult to determine the relative contributions of protein, native and modified starch components and their interactions on dough properties. Therefore, in order to resolve the influence of different OSA starches on dough viscoelastic properties and starch retrogradation (the phenomenon related to bread stalling), wheat flour was fractionated into gluten and starch; and the structural, rheological and thermal behaviour of the hydrated gluten samples and starch gels supplemented with emulsifying starches was also studied. Dough model systems were also prepared. Experiments on real systems (dough and bread) were performed by incorporating starch sodium octenyl succinate (OSA-ST), pregelatinized OSA starch (Pregel OSA-ST) and hydrolysed spray-dried OSA starch (Hydrol OSA-ST) at 2.5, 5 and 10 % into wheat flour. The aim was to investigate the effect of incorporating OSA starches on dough structural (SEM imaging), empirical (Mixolab, Alveograph, Rheofermentometre) and fundamental (oscillatory and creep measurements) rheological properties as well as bread quality parameters (specific loaf volume, crust and crumb colour, crumb moisture, crumb grain features, crumb texture). In addition, the bread quality attributes during storage were also monitored in order to get insight into bread stalling kinetics. The results obtained in this thesis revealed that the rheological behaviour of OSA starch supplemented dough depended on the OSA starch granule rigidity, i.e. extent of OSA starch granule disintegration and polysaccharide degradation during modification. OSA-ST starch caused a reinforcement of the gluten network, as shown by the increase in storage modulus of doughs and gluten. On contrary, Pregel and Hydrol OSA-ST affected the continuity of gluten network which became porous and thus produced softer and stickier doughs in comparison to control. Investigations on real dough and model systems containing wheat and OSA starches revealed that all three types of OSA starches reduced starch retrogradation. In general, all the examined emulsifying starches increased bread loaf volume in comparison to control bread with no added polymers, while Pregel OSA starch has expressed the greatest impact. It also reflected on bread crumb structural features and consequently on the crumb mechanical properties which were used for bread stalling monitoring. Firmness values of OSA-ST and Pregel OSA-ST starch supplemented bread crumbs, after 24 h of storage, were similar to or significantly lower than those of control determined 2 h after baking.