Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch

BACKGROUNDAdding resistant starch (RS) to bread formulations is a promising way of increasing fiber content of white bread. However, the partial replacement of wheat flour (WF) by RS can lead to a decrease in technological quality. The objective of this study was to analyze the performance of hydroxypropylmethylcellulose and carboxymethylcellulose as improvers of wheat bread with a high level of replacement (30%) with maize RS. The levels of the modified celluloses were 1% and 1.5% (WF + RS basis), and a formulation without modified celluloses was used as control. Proofing time, loaf volume, crumb characteristics (porosity, texture), and bread staling parameters (hardness increase, moisture loss), among other attributes, were analyzed, and principal component analysis was applied to compare samples. RESULTSThe use of both modified celluloses was effective in improving the quality of breads. Specific volume and crumb porosity were enhanced, particularly at the 1.5% level. Breads with modified celluloses also allowed a higher retention of water and a better preservation of mechanical properties during storage. The principal component analysis projection graph for the first two principal components showed that samples with modified celluloses were clustered by the level of hydrocolloid addition rather than by the type of hydrocolloid used, although all the samples with modified celluloses were close to each other and distant from the control sample without hydrocolloids. CONCLUSIONThe quality decrease resulting from the replacement of WF by a high level of RS can be greatly compensated by the use of structuring agents such as hydroxypropylmethylcellulose and carboxymethylcellulose. (c) 2022 Society of Chemical Industry.

Automated summary

The use of hydroxypropylmethylcellulose and carboxymethylcellulose as improvers in wheat bread with high level of maize resistant starch (RS) replacement was analyzed. Both modified celluloses effectively improved the quality of breads, increasing specific volume, crumb porosity, water retention, and mechanical properties preservation during storage. The quality decrease resulting from the replacement of wheat flour by high level of RS can be compensated by the use of structuring agents such as hydroxypropylmethylcellulose and carboxymethylcellulose.