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Resistant starch: effect on rheology, quality, and staling rate of white wheat bread

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Abstract

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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Acknowledgements

The authors thank the São Paulo Research Foundation—FAPESP—(Grants Nos. 2013/17725-8 and 2009/53990-2) and National Council for Scientific and Technological Development—CNPQ (Grant No. 306320/2012-6) in Brazil for financial support. The authors also thank Dr Patricia S. L. Vilamaior for technical support on confocal microscopy analysis.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, UNESP - São Paulo State University, R. Cristóvão Colombo, 2265, São José do Rio Preto, São Paulo, CEP: 15054-000, Brazil

    Jefferson H. T. Barros, Vânia R. N. Telis, Sebastião Taboga & Celia M. L. Franco

  2. IFAC - Federal Institute of Acre, R. Coronel Brandão, 1622, Xapuri, Acre, CEP: 69930-000, Brazil

    Jefferson H. T. Barros

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  1. Jefferson H. T. Barros
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  2. Vânia R. N. Telis
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  3. Sebastião Taboga
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  4. Celia M. L. Franco
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Correspondence to Celia M. L. Franco.

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Barros, J.H.T., Telis, V.R.N., Taboga, S. et al. Resistant starch: effect on rheology, quality, and staling rate of white wheat bread. J Food Sci Technol 55, 4578–4588 (2018). https://doi.org/10.1007/s13197-018-3393-6

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  • DOI: https://doi.org/10.1007/s13197-018-3393-6

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