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.
