The influence of prolonged frozen storage of wheat-flour rolls on resistant starch development

The objective of this study was to determine the impact of prolonged frozen storage on the resistant starch (RS) content in wheat-flour rolls baked by the use of partially baked and fully baked technologies. Three types of wheat-flour rolls were tested: (i) control (no frozen storage), (ii) partially baked rolls (frozen for 0, 1, 2, 3, 7, 14, 30, and 60 days), and (iii) fully baked rolls, which were kept in a freezer for 0, 1, 2, 3, 7, 14, 30, and 60 days. RS contents of partially baked and fully baked rolls were significantly higher in frozen stored rolls compared with the control rolls (p<0.05). RS level of fully baked rolls increased significantly after 7 days of frozen storage compared with rolls stored for 0, 1, and 2 days (p<0.05). The highest level of RS of partially baked rolls was recorded after 3 days of frozen storage, compared with rolls stored for 0, 1, 7, 14, 30, and 60 days (p<0.05). Once the highest RS level is reached, RS content remain unchanged (fully baked rolls) or decreased (partially baked rolls). This confirms that there is no adverse effect on RS with prolonged storage of wheat-flour rolls.