Waxy starch as dough component and anti-staling agent in gluten-free bread

被引：27

作者：

Witczak, Mariusz ^{[1
]}

Korus, Jaroslaw ^{[2
]}

Ziobro, Rafal ^{[2
]}

Juszczak, Leslaw ^{[3
]}

机构：

[1] Agr Univ Krakow, Fac Food Technol, Dept Engn & Machinery Food Ind, Balicka 122 Str, PL-30149 Krakow, Poland

[2] Agr Univ Krakow, Fac Food Technol, Dept Carbohydrate Technol, Balicka 122 Str, PL-30149 Krakow, Poland

[3] Agr Univ Krakow, Fac Food Technol, Dept Food Anal & Evaluat Food Qual, Balicka 122 Str, PL-30149 Krakow, Poland

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 99卷

关键词：

Gluten-free bread; Waxy starches; Quality; Texture; Staling; STRUCTURE FORMING AGENTS; PHYSICOCHEMICAL PROPERTIES; WHEAT-FLOUR;

D O I：

10.1016/j.lwt.2018.10.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the study was to evaluate the influence of waxy starch (WS) on structure formation and staling retardation in starch based gluten-free bread. Corn/potato starch mix in bread formulation was partially replaced with waxy corn/waxy potato starch mix, and the resulting changes in rheological properties of the dough and quality of the bread, as well as its staling kinetics were monitored. It was concluded that the presence of waxy starch modified rheological properties of the dough, causing an increase in values of storage and loss moduli (G' and G", respectively) and zero shear viscosity, due to the increased swelling capacity of waxy starch. Moreover 10% replacement of original starch mix with WS mix had the optimal effect on bread volume, accompanied with only slight changes in crumb structure. The presence of WS in amounts 10-15% had a positive impact on texture characteristics of bread crumb, reducing its hardness and chewiness in comparison to control and limiting increase of these parameters during storage. WS added at levels 10-15% caused a reduction in enthalpy of retrograded amylopectin, which indicates, that it could be an effective factor reducing staling of starch based gluten-free bread.

引用

页码：476 / 482

页数：7

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