Two resistant starches applied in bread

Evžen Šárka, Miroslava Kubová, Iva Wiege, Pavel Horák, Petra Smrčková, Václav Dvořáček and David Chena
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Evžen Šárka: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Miroslava Kubová: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Iva Wiege: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Pavel Horák: Institute of Macromolecular Chemistry, Czech Academy of Sciences, Prague, Czech Republic
Petra Smrčková: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Václav Dvořáček: Crop Research Institute, Prague, Czech Republic
David Chena: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2017, vol. 35, issue 1, 67-72

Abstract: 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 (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:343-2016-cjfs

DOI: 10.17221/343/2016-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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