Resistant starch: effect on rheology, quality, and staling rate of white wheat bread
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s13197-018-3393-6 http://hdl.handle.net/11449/171447 |
Resumo: | The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, extensograph, alveograph, oscillatory rheological tests, and from confocal laser scanning microscopy, indicated that the substitution up to 15% of flour with RS slightly affected the dough structure, weakening it through dilution of gluten protein. Bread made with 15% of RS had specific volume, crumb moisture, and firmness values similar to those of the control bread (without RS), indicating very good quality. During storage, the RS breads had higher crumb moisture, lower firmness, and a lower retrogradation rate than the control bread. The lower retrogradation rate, in conjunction with the higher crumb moisture and high water-retention capacity of RS, was responsible for lower crumb firmness in bread containing up to 15% RS. Using wheat flour of high quality helped to minimize the deleterious effect of RS on the dough and provided high-fiber bread with high quality and low staling. |
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Resistant starch: effect on rheology, quality, and staling rate of white wheat breadAvrami equationBread qualityFirmnessResistant starchRheologyThe effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, extensograph, alveograph, oscillatory rheological tests, and from confocal laser scanning microscopy, indicated that the substitution up to 15% of flour with RS slightly affected the dough structure, weakening it through dilution of gluten protein. Bread made with 15% of RS had specific volume, crumb moisture, and firmness values similar to those of the control bread (without RS), indicating very good quality. During storage, the RS breads had higher crumb moisture, lower firmness, and a lower retrogradation rate than the control bread. The lower retrogradation rate, in conjunction with the higher crumb moisture and high water-retention capacity of RS, was responsible for lower crumb firmness in bread containing up to 15% RS. Using wheat flour of high quality helped to minimize the deleterious effect of RS on the dough and provided high-fiber bread with high quality and low staling.Department of Food Engineering and Technology UNESP - São Paulo State University, R. Cristóvão Colombo, 2265IFAC - Federal Institute of Acre, R. Coronel Brandão, 1622Department of Food Engineering and Technology UNESP - São Paulo State University, R. Cristóvão Colombo, 2265Universidade Estadual Paulista (Unesp)IFAC - Federal Institute of AcreBarros, Jefferson H. T. [UNESP]Telis, Vânia R. N. [UNESP]Taboga, Sebastião [UNESP]Franco, Celia M. L. [UNESP]2018-12-11T16:55:22Z2018-12-11T16:55:22Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://dx.doi.org/10.1007/s13197-018-3393-6Journal of Food Science and Technology.0975-84020022-1155http://hdl.handle.net/11449/17144710.1007/s13197-018-3393-62-s2.0-850532303322-s2.0-85053230332.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technology0,689info:eu-repo/semantics/openAccess2024-01-17T06:24:17Zoai:repositorio.unesp.br:11449/171447Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:13:07.179047Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread |
title |
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread |
spellingShingle |
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread Barros, Jefferson H. T. [UNESP] Avrami equation Bread quality Firmness Resistant starch Rheology |
title_short |
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread |
title_full |
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread |
title_fullStr |
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread |
title_full_unstemmed |
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread |
title_sort |
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread |
author |
Barros, Jefferson H. T. [UNESP] |
author_facet |
Barros, Jefferson H. T. [UNESP] Telis, Vânia R. N. [UNESP] Taboga, Sebastião [UNESP] Franco, Celia M. L. [UNESP] |
author_role |
author |
author2 |
Telis, Vânia R. N. [UNESP] Taboga, Sebastião [UNESP] Franco, Celia M. L. [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) IFAC - Federal Institute of Acre |
dc.contributor.author.fl_str_mv |
Barros, Jefferson H. T. [UNESP] Telis, Vânia R. N. [UNESP] Taboga, Sebastião [UNESP] Franco, Celia M. L. [UNESP] |
dc.subject.por.fl_str_mv |
Avrami equation Bread quality Firmness Resistant starch Rheology |
topic |
Avrami equation Bread quality Firmness Resistant starch Rheology |
description |
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, extensograph, alveograph, oscillatory rheological tests, and from confocal laser scanning microscopy, indicated that the substitution up to 15% of flour with RS slightly affected the dough structure, weakening it through dilution of gluten protein. Bread made with 15% of RS had specific volume, crumb moisture, and firmness values similar to those of the control bread (without RS), indicating very good quality. During storage, the RS breads had higher crumb moisture, lower firmness, and a lower retrogradation rate than the control bread. The lower retrogradation rate, in conjunction with the higher crumb moisture and high water-retention capacity of RS, was responsible for lower crumb firmness in bread containing up to 15% RS. Using wheat flour of high quality helped to minimize the deleterious effect of RS on the dough and provided high-fiber bread with high quality and low staling. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T16:55:22Z 2018-12-11T16:55:22Z 2018-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s13197-018-3393-6 Journal of Food Science and Technology. 0975-8402 0022-1155 http://hdl.handle.net/11449/171447 10.1007/s13197-018-3393-6 2-s2.0-85053230332 2-s2.0-85053230332.pdf |
url |
http://dx.doi.org/10.1007/s13197-018-3393-6 http://hdl.handle.net/11449/171447 |
identifier_str_mv |
Journal of Food Science and Technology. 0975-8402 0022-1155 10.1007/s13197-018-3393-6 2-s2.0-85053230332 2-s2.0-85053230332.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Science and Technology 0,689 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129500160983040 |