Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides
The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel O...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of Chemical Engineers of Serbia
2014-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300033D.pdf |
| Summary: | The aim of present study was to evaluate the effects of emulsifying starches
used as additives in breadmaking. In order to achieve this, the partial
replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA
starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch)
and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA
starch) was performed. The quality characteristics of obtained bread were
compared to control wheat flour bread and bread containing 0.5% hydroxypropyl
methylcellulose (HPMC). The obtained results indicated that addition of
Pregel and OSA starches influenced the increase in water absorption, whilst
addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the
addition of all chosen starches influenced the decrease in dough stability.
On the other hand, the positive effects of implementation of emulsifying
starches on specific volume and texture were observed, where Pregel OSA and
OSA starch have expressed the highest effect. |
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| ISSN: | 0367-598X 2217-7426 |