4.7 Review

Resistant starches: A smart alternative for the development of functional bread and other starch-based foods

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Summary: Additives in the baking industry have long been used to correct the quality deficiency of wheat flour and have expanded their action field to include the production of new functional foods. In this study, two modified celluloses were evaluated as additives in bread dough enriched with resistant maize starch, showing improvement in technological quality and gluten network structure. The results suggest that the addition of modified celluloses can lead to a more cross-linked gluten network and improved stability, resulting in high fiber-enriched, good-quality bread.

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