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

Barros, Jefferson Henrique Tiago; Telis, Vânia Regina Nicoletti; Taboga, Sebastião Roberto; Franco, Célia Maria Landi

doi:10.1007/s13197-018-3393-6

Cited by 43 publications

(24 citation statements)

References 28 publications

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“…The a * values of breads decreased with both RS4 and wheat bran supplementation. The results of the present study are in line with Barros, Telis, Taboga, and Franco, () indicating that the higher the concentration of RS, the higher the L *, and the lower the a * values. Similarly, the crust L * values of bread increased with resistant starch supplementation in another study.…”

Section: Resultssupporting

confidence: 92%

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

2019

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Background and objectives RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative effect on color, textural properties, and consumer acceptability of breads. This study was designed to investigate the effect of RS4 supplementation on the bread quality as well as mineral bioavailability, bile acid‐binding capacity, in vitro glycemic index. Findings Loaf volumes of the breads supplemented with RS4 were higher than the bread supplemented with wheat bran (WB). Among the bread samples, the one supplemented with WB had the darkest color and highest firmness values. During storage, WB supplementation caused the highest increase in bread firmness. RS4 supplementation caused higher total dietary fiber (TDF) and mineral bioavailability values and lower in vitro glycemic index than bran supplementation. Conclusions RS4 supplementation of bread caused increases in TDF content, bile acid‐binding capacity, and mineral bioavailability and has less deteriorative effect on the quality than WB supplementation. Breads supplemented with WB had a faster staling rate than the breads supplemented with RS4. Significance and novelty Besides the better appearance and texture of the RS4 supplemented bread samples, the improvement in nutritional properties proved that RS4 is a better dietary fiber source than WB.

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Section: Resultssupporting

confidence: 92%

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

2019

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“…Indeed, the water absorption capacities is an essential technological parameter to control the consistency of the dough (Bchir, Rabetafika, Paquot, & Blecker, 2014; Villemejane, Roussel, Berland, Aymard, & Michon, 2013). It reflects the hydration capacity of flour in the presence of liquid water and depends mainly on moisture, particle size, starch damage rate, and protein content (Barros, Telis, Taboga, & Franco, 2018; Berton, Scher, Villieras, & Hardy, 2002). We can guess that wheat flour contains more damaged starch than sorghum.…”

Section: Resultsmentioning

confidence: 99%

Development of sorghum‐based shortbread biscuits from “muskwari” flour

Roger

Sidoine

Lendzemo

2020

Food Science & Nutrition

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In order to produce biscuits from off‐season sorghum, a local “Muskwari” sorghum was milled and sieved. This flour was used to produce shortbread biscuits with different substitutions rates of wheat flour to that of sorghum. The standard formulation of this same type of shortbread biscuits was used and biscuits were produced with incorporation rates of wheat flour to that of sorghum, from 0% to 100%, with a gap of 10 between two consecutives percentages. The technological characterization of the sorghum flour produced indicates a good water absorption capacity, and interesting solubility index and swelling rate. Technological aspect indicated that by changing speed and kneading time, resting the dough, it is possible to produce 100% sorghum flour shortbread biscuits. Shortbread biscuits made from 70% of wheat flour incorporation had the best average scores for overall preference criteria (6.97 ± 1.30), color (7.1 ± 1.45), and texture (6.62 ± 1.54). For smell and taste criteria, the 40% biscuits and the witness received the highest average scores, respectively, namely 6.77 ± 1.55 for smell and 7.12 ± 1.29 for taste. Analysis of the nutritional and energy intake of the control biscuit and the 70% substitution revealed that between the two, the latter had a significantly higher intake of total carbohydrates (58.51 g), dietary fiber (2.15 g), and total energy (454.1 kcal

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“…Interaction between starch and gluten protein, water migration and amylopectin retrogradation are assumed to play an important role in bread staling during storage ( Barros et al, 2018 ). The ratio of water and starch may affect the staling rate ( Kurek et al, 2017 ).…”

Section: Discussionmentioning

confidence: 99%

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

et al. 2021

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During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

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

Cited by 43 publications

References 28 publications

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

Development of sorghum‐based shortbread biscuits from “muskwari” flour

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

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