Farinograph properties and bread quality of flours supplemented with resistant starch

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 6, 2009, Pages 449-457

  Ozturk, Serpil ^a   Koksel, Hamit ^a   Ng, Perry K W ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b Michigan State University   (United States)

Author keywords

Bread quality; Crumb firmness; Farinograph properties; Resistant starch

Indexed keywords

STARCH;

ARTICLE; BREAD; COLOR; DOUGH; FLOUR; FLOW KINETICS; FOOD ANALYSIS; FOOD QUALITY; WATER ABSORPTION;

BREAD; COLOR; COOKING; DIET; DIETARY CARBOHYDRATES; DIETARY FIBER; DIETARY SUPPLEMENTS; FLOUR; FOOD QUALITY; HARDNESS; HUMANS; RHEOLOGY; STARCH; WATER;

EID: 70849101616     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701822450     Document Type: Article

References (21)

1. Alexander R. 1995. Resistant starch: New ingredient for the food industry. Cereal FoodsWorld 40:455-458.
2. Anonymous. 1988. User's guide to MSTAT-C, a software program for the design, management and analysis of agronomic research experiments. Michigan State University, East Lansing, Michigan.
3. Anonymous. 2002. Statistical analysis system. Cary, NC: SAS Institute Inc., Statistics.
4. Berry CS. 1986. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre. J Cereal Sci 4:301-314.
5. Björck IME, Siljestrom MA. 1992. In vivo and in vitro digestibility of starch in autoclaved pea and potato products. J Sci Food Agric 58:541-553.
6. Brown I. 1996. Complex carbohydrates and resistant starch. Nutr Rev 54:115-119.
7. Englyst HN, Hudson GJ. 1996. The classification and measurement of dietary carbohydrates. Food Chem 57:15-21.
8. Englyst HN, Kingman SM, Cummings JH. 1992. Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46:30-50.
9. Faraj A, Vasanthan T, Hoover R. 2004. The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours. Food Res Int 37:517-525.
10. Haralampu SG. 2000. Resistant starch: A review of the physical properties and biological impact of RS3. Carbohydr Polym 41:285-292.
11. Hoseney RC. 1994. Principles of cereal science and technology. St Paul, MN: AACC Inc.
12. Hung PV, Morita N. 2004. Dough properties and bread quality of flours supplemented with cross-linked cornstarches. Food Res Int 37:461-467.
13. Hung PV, Yamamori M, Morita N. 2005. Formation of enzyme-resistant starch in bread as affected by highamylose wheat flour substitutions. Cereal Chem 86:690-694.
14. Lehmann U, Rössler C, Schmiedl D, Jacobasch G. 2003. Production and physicochemical characterization of resistant starch type III derived from pea starch. Nahrung/Food 47:60-63.
15. Liljeberg H, Akerberg A, Björck I. 1996. Resistant starch formation in bread as influenced by choice of ingredients or baking conditions. Food Chem 56:389-394.
16. Nugent AP. 2005. Health properties of resistant starch. Nutr Bull 30:27-54.
17. Ozboy O, Koksel H. 1997. Unexpected strengthening effects of a coarse bran of a wheat variety on dough rheological properties and baking quality. J Cereal Sci 25:77-82.
18. Pomeranz Y, Shogren MD, Finney KF, Betchel DB. 1977. Fiber in breadmaking: Effects on functional properties. Cereal Chem 54:25-41.
19. Tas AA, El SN. 2000. Determination of nutritionally important starch fractions of some Turkish breads. Food Chem 70:493-497.
20. Yue P, Waring S. 1998. Resistant starch in food applications. Cereal Foods World 43:691-695.
21. International AACC. 2000. Methods 08-03, 10-10B, 32-40, 38-112, 44-15A, 54-21 and 56-61A. In: Approved methods of the American Association of Cereal Chemists. 10th ed. St Paul, MN: American Association of Cereal Chemists.