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Two resistant starches applied in bread

Author

Listed:
  • 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)

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.

Suggested Citation

  • Evžen Šárka & Miroslava Kubová & Iva Wiege & Pavel Horák & Petra Smrčková & Václav Dvořáček & David Chena, 2017. "Two resistant starches applied in bread," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 67-72.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:343-2016-cjfs
    DOI: 10.17221/343/2016-CJFS
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    References listed on IDEAS

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    1. Petra Smrčková & Meltem Saglamtas & Taťána Hofmanová & Jaroslav Koláček & David Chena & Evžen Šárka, 2014. "Effect of process parameters on slowly digestible and resistant starch content in extrudates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(5), pages 503-508.
    2. Iuliana Banu & Georgeta Stoenescu & Violeta Ionescu & Iuliana Aprodu, 2011. "Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 35-44.
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