Abstract
Modified starches are used as dough improver in different bakery products. In current study, modified cereal starches were exploited as dough improver by incorporating heat moisture treatment, acid hydrolyzed, oxidized, cross linked and octenyl succinic anhydride modified rice and corn starches at the level of 10% in wheat flour. The substituted flours were evaluated for their farinographic properties as well as pasting parameters. The quality of bread prepared from blended flours was examined in terms of bread hardness, volume and sensorial attributes. Rheological behaviour of the substituted dough showed that farinograpic water absorption was increased by addition of octenyl succinic anhydride modified starches while the dough stability was enhanced by cross linked starches. The pasting properties demonstrated highly significant effect of incorporating various modified cereal starches in wheat flour. The bread containing octenyl succinic anhydride modified and cross linked starches had soft texture while heat moisture treatment starches exhibited hard texture during storage. The volume and hardness of bread depicted inverse relationship i.e. soft texture and high volume. All these outcomes epitomize that substitution of modified starches particularly the octenyl succinic anhydride and cross linked starches can improve the quality of bread.

Nadia Akram, Imran Pasha, Nuzhat Huma, Muhammad Asghar. (2017) EFFECT OF MODIFIED CEREAL STARCHES ON DOUGH AND BREAD QUALITY, , Volume 54, Issue 1.
  • Views 294
  • Downloads

Article Details

Volume
Issue
Type
Language