Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 231, Issue 4, Pages 499-508Publisher
SPRINGER
DOI: 10.1007/s00217-010-1294-7
Keywords
Wheat flour; Pea starch; Resistant starch; Breadmaking performance
Categories
Funding
- Ministry of Science and Innovation, MICINN, Spain [AGL2006-09613/ALI]
- PAS, Poland [2006PL0015]
- CSIC, Spain [2006PL0015]
Ask authors/readers for more resources
The interest in the use of resistant starch (RS) for the development of new bakery products has significantly increased due to its ascribed physiological effects with proven health benefits. The objective of the present work was to analyse the effects of the wheat flour substitution by modified pea starch with high level of RS (PeaP) on breadmaking performance. The effects of PeaP on wheat dough functionality were evaluated by mixing/overmixing properties, texture profile analysis, viscometric profile and thermal properties. Bread quality was evaluated by physico-chemical parameters, crumb texture profile, digital image analysis, nutritional parameters and sensory evaluation. Flour substitution by PeaP up to 20% allowed keeping mechanical, extensional and viscometric parameters without significant hindering of dough machinability. Overdose of modified pea starch (30%) negatively affects dough mixing and overmixing behaviour. As a functional/prebiotic fibre, PeaP addition up to 10-20% of flour replacement entitles the formulation of wheat bread allowing a significant increase in the RS level (from 0.70 to 5.10%), delay/decrease in amylopectin retrogradation, with acceptable changes in bread quality up to 10-20% of flour replacement.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available