Effect of resistant starch addition on the dough properties and wheat bread quality
2008
Wojciechowicz, A. | Gil, Z.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz | Kapelko, M. | Zieba, T.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
The objective of the investigations was to determine to effect of content level of retrograded, acetylated starch (RS4) in dough and bread on the quality properties of dough and wheat bread. In the experiment, the following content levels of resistant starch were applied: 0, 10, 20, 30 and 40 percent. The investigation proved that the content level of resistant starch of up to 10 percent did not significantly reduce the bread quality. It was found that the increasing content of resistant starch caused the values of quality parameters, initial temperature of gelatinization, and of bread volume to decrease. The increasing content of RS4 starch positively impacted the water absorption of flour, development time of dough, quality number and overbake of bread. The vital gluten added had an effect of increasing the content of total protein
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