FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Technological and sensory aspects of new resistant starch preparations used in baking process


Among polysaccharides occurring in food products, only starch and glycogen are completely digested. Rich sources of resistant starch are starchy food products after hydrothermal treatments, being obtained with share of chemically-modified starch, or thermally-dehydrated foods. Bread is also a source of resistant starch. Because of high consumption of bread in our climatic zone, it was interesting to know how the addition of new preparations of resistant starch, being obtained from physically-modified wheat, potato, maize and tapioca starches, would affect the technological and sensory qualities of the final product and its level of RS. Based on the results of experiment, in which wheat dough was prepared with 10% share of RS-preparations from different botanic origin, it could be observed that the water absorption of flour mixed with RS-preparations increased from 4 to 7%. The rheological properties of dough from commercial wheat flour of poor technological quality with the share of RS-preparations were slightly changed since the time of dough development was lengthened, consistency of dough was improved, and its structure stability was weakened during kneading. Farinographic quality number (FQN) decreased, as compared to control in the same degree irrespective of the type of investigated RS-preparation. On a basis of the results of panel evaluation by profile method, in which 16 quality factors and total desirability in hedonic terms were considered, it was found that the wheat RS-preparation affected most favourably the taste and smell qualities. Tapioca and maize RS-preparations favoured less advantageous quality factors such as plain and floury. The examination of rheological properties of bread crumb showed that hardness of fresh breads, lh after baking, was higher for breads with RS-preparations compared to control bread. The instrumental measurements confirmed the expected decrease of elasticity and cohesiveness in fresh and 24- and 72h-stored breads. These results suggest lower staling of bread, particularly with wheat and potato RS-preparations. The RS contents measurements as determined with involvement of salivary a-amylase during chewing, show the increasing tendency for all RS preparations.