Impact of the addition of resistant starch from modified pea starch on dough and bread performance

European Food Research and Technology

Volumn 231, Issue 4, 2010, Pages 499-508

  Sanz Penella, Juan Mario ^a,b   Wronkowska, Małgorzata ^a,b   Soral Śmietana, Maria ^b   Collar, Concha ^a   Haros, Monika ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Breadmaking performance; Pea starch; Resistant starch; Wheat flour

Indexed keywords

BAKERY PRODUCTS; BREAD QUALITY; BREADMAKING; DIGITAL IMAGE ANALYSIS; DOUGH MIXING; HEALTH BENEFITS; NUTRITIONAL PARAMETERS; PEA STARCH; PHYSICOCHEMICAL PARAMETERS; PHYSIOLOGICAL EFFECTS; RESISTANT STARCH; SENSORY EVALUATION; TEXTURE PROFILE; TEXTURE PROFILE ANALYSIS; THERMAL PROPERTIES; WHEAT DOUGH; WHEAT FLOURS;

IMAGE ANALYSIS; RAPID SOLIDIFICATION; STARCH; TEXTURES; THERMODYNAMIC PROPERTIES; VISCOSITY MEASUREMENT;

QUALITY CONTROL;

PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 77954564919     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1294-7     Document Type: Article

References (40)

1. Asp NG (1992) Resistant starch: Proceedings from the second plenary meeting of EURESTA: European FLAIR concerted action No 11 on physiological implications of the consumption of resistant starch in man. Eur J Clin Nutr 46(2): S1.
2. Brown I (1996) Complex carbohydrates and resistant starch. Nutr Rev 54: 115-119.
3. 3. Carbohyd Polym 41: 285-292.
4. Topping DL, Clifton PM (2001) Short-chain fatty acids and human colonic function: roles of resistant starch and nonstarch polysaccharides. Physiol Rev 81: 1031-1064.
5. Wronkowska M, Soral-Smietana M, Krupa U, Biedrzycka E (2006) In vitro fermentation of new modified starch preparations-changes of microstructure and bacterial end-products. Enzyme Microb Tech 40: 93-99.
6. Murphy MM, Douglass SJ, Birkett A (2008) Resistant starch intakes in the United States. J Am Diet Assoc 108: 67-78.
7. Wronkowska M, Soral-Smietana M, Biedrzycka E (2008) Utilization of resistant starch of native tapioca, corn and waxy corn starches and their retrograded preparations by Bifidobacterium. Int J Food Sci Nutr 59(1): 80-87.
8. Asp NG, van Amelsvoort JMM, Hautvast JGAJ (1996) Nutritional implications of resistant starch. Nutr Res Rev 9: 1-31.
9. Soral-Smietana M, Wronkowska M (2004) Resistant starch-nutritional and biological activity. Pol J Food Nutr Sci 13/54(SI 1): 51-64.
10. Nugent AP (2005) Health properties of resistant starch. Nutr Bull 30: 27-54.
11. FAO/WHO (1997) Carbohydrates in human nutrition. In: Report of a Joint FAO/WHO Expert Consultation, Annexes: Dietary Carbohydrate Composition. Food and Agriculture Organization of the United Nations, Rome, pp 14-18.
12. FNB. Food and Nutrition Board (2005) Dietary, functional and total fiber. In: Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. National Academies Press, Washington: Institute of Medicine of the National Academies, pp 339-421.
13. Soral Smietana M, Wronkowska M (2000) Resistant starch of pea origin. Zywnosc 7: 204-212.
14. Sajilata MG, Singhal RS, Kulkarni PR (2006) Resistant starch-a review. Compr Rev Food Sci Food Safety 5: 1-17.
15. Wronkowska M, Soral-Smietana M (2004) In: Tomasik P, Yuryev VP, Bertoft E (eds) Starch: progress in structural studies, modifications and applications. Polish Society of Food Technologists, Cracow.
16. Spies R (1989) In: Faridi H, Faubion JM (eds) Dough rheology and baked product texture. Springer, New York.
17. Izydorczyk MS, Hussain A, MacGregor AW (2001) Effect of barley and barley components on rheological properties of wheat dough. J Cereal Sci 34: 251-260.
18. Hung PV, Morita N (2004) Dough properties and bread quality of flours supplemented with cross-linked cornstarch. Food Res Int 37: 461-467.
19. CC AA (1995) Approved methods of AACC methods, 9th edn. 54-21, 76-21. The American Association of Cereal Chemists, St Paul.
20. Armero E, Collar C (1997) Texture properties of formulated wheat doughs. Z Lebensm Unters F A 204: 136-145.
21. Collar C, Andreu P, Martínez JC, Armero E (1999) Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloid 13: 467-475.
22. Collar C (2003) Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling. Eur Food Res Technol 216: 505-513.
23. León A, Durán E, Benedito de Barber C (1997) A new approach to study starch changes occurring in the dough-baking process and during bread storage. Z Lebensm Unters Forsch 204: 316-320.
24. Haros M, Blaszczak W, Perez O, Sadowska J, Rosell CM (2006) Effect of ground corn steeping on starch properties. Eur Food Res Technol 222: 194-200.
25. Armero E, Collar C (1998) Crumb firming kinetics of wheat breads with antistaling additives. J Cereal Sci 28: 165-174.
26. Haros M, Rosell CM, Benedito C (2001) Fungal phytase as a potencial breadmaking additive. Eur Food Res Technol 213: 317-322.
27. Sanz Penella JM, Tamayo Ramos JA, Sanz Y, Haros M (2009) Phytate reduction in bran-enriched bread by phytase-producing Bifidobacteria. J Agr Food Chem 57: 10239-10244.
28. Sanz Penella JM, Collar C, Haros M (2008) Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread. J Cereal Sci 48: 715-721.
29. Collar C, Bollaín C (2005) Relationships between dough functional indicators along breadmaking steps in formulated samples. Eur Food Res Technol 220: 372-379.
30. Collar C, Bollaín C, Angioloni A (2005) Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads. J Food Eng 70: 479-488.
31. Champ M, Martin L, Noah L, Gratas M (1999) In: Sungsoo Cho S, Prosky L, Dreher M (eds) Complex carbohydrates in food. Marcel Dekker Inc., New York.
32. Collar C (2008) In: Hamaker BR (ed) Novel high-fibre and whole grain bread in Technology of functional cereal products, chap 9. CRC Press, Boca Raton.
33. Rosell CM, Santos E, Collar C (2009) Physicochemical properties of dietary fibers from different sources: a comparative approach. Food Res Int 42: 176-184.
34. Hung PV, Yamamori M, Morita N (2005) Formation of enzyme-resistant starch in bread as affected by high-amylose wheat flour substitutions. Cereal Chem 82(6): 690-694.
35. Hoseney RC, Smewing JO (1999) Instrumental measurement of stickiness of doughs and other foods. J Texture Stud 30: 123-136.
36. Miyazaki M, Hung PV, Maeda T, Morita N (2006) Recent advances in application of modified starches for breadmaking. Trends Food Sci Tech 17: 591-599.
37. Symons LJ, Brennan CS (2004) The influence of (1 → 3) (1 → 4)-β-d-glucan-rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads. J Food Sci 69: 463-467.
38. Collar C, Santos E, Rosell MC (2006) Significance of dietary fibre on the viscometric pattern of pasted and gelled flour-fibre blends. Cereal Chem 84: 370-376.
39. Angioloni A, Collar C (2008) Functional response of diluted dough matrixes in high-fibre systems: a viscometric and rheological approach. Food Res Int 41: 803-812.
40. Goesaert H, Leman P, Delcour JA (2008) Model approach to starch functionality in bread making. J Agr Food Chem 56: 6423-6431.