کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605398 880344 2009 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The impact of resistant starch on characteristics of gluten-free dough and bread
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
The impact of resistant starch on characteristics of gluten-free dough and bread
چکیده انگلیسی

The study focused on partial replacement in gluten-free breads of corn starch with tapioca and corn resistant starch preparations. The use of resistant starch resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, which indicates its more elastic character. The incorporation of resistant starch reduced creep and recovery compliance and elevated zero shear viscosity. Modified doughs displayed higher starch gelatinization temperatures and lower viscosities that were proportional to the share of RS. It was found that the loaves baked with the share of resistant starch had less hard crumb than bread without RS addition. The crumb hardness diminished with the increasing amount of applied RS preparation. The addition of resistant starch raised total dietary fibre, by up to 89%, as compared to control (bread without RS addition). The most pronounced change was observed for insoluble dietary fibre (increase 137%), while only slight increase was found for its soluble fraction (18%).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 3, May 2009, Pages 988–995
نویسندگان
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