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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51010

Title: Effect of resistant starch on physicochemical properties of wheat dough and bread
Authors: Yung Shin Shyu
Jean Yu Hwang
Tzu Ching Huang
Wen Chieh Sung
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: alveograph
bread
farinograph
resistant starch
scanning electron microscopy (SEM)
Date: 2018-06
Issue Date: 2018-11-07T08:21:47Z
Publisher: Journal of Food and Nutrition Research
Abstract: Abstract: The effect on the baking performance of dough and bread of adding resistant starch in proportions of 0-30% as a substitute for bread flour was investigated. Resistant starch had significant effect (p<0.05) on dough, decreasing the farinograph water absorption; changing the peak viscosity, peak time, holding strength, and final viscosity as measured by a Rapid Visco Analyzer; and also changing the Alveography P-value and W-value. This indicates that an increased level of resistant starch has a destructive effect on the formation of the gluten network. Dilution of the wheat proteins resulted in a lighter crumb color. The microstructure of crumbs with a high proportion of resistant starch (30%) showed less structural integrity and a coarser network structure. The specific volume of bread made with 20% and 30% resistant starch was significantly lowered (p<0.05). Bread made with 10% resistant starch received the highest overall acceptability rating by a sensory panel, and this should be taken into consideration by bakery processors when resistant starch is added to bread.
Relation: 6(5) pp.335-340
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51010
Appears in Collections:[食品科學系] 期刊論文

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