Original Paper

European Food Research and Technology

, Volume 231, Issue 4, pp 499-508

First online:

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

  • Juan Mario Sanz-PenellaAffiliated withInstituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)Department of Functional Properties of Food, Institute of Animal Reproduction of Food Research of the Polish Academy of Sciences, Division of Food Science
  • , Małgorzata WronkowskaAffiliated withInstituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)Department of Functional Properties of Food, Institute of Animal Reproduction of Food Research of the Polish Academy of Sciences, Division of Food Science
  • , Maria Soral-ŚmietanaAffiliated withDepartment of Functional Properties of Food, Institute of Animal Reproduction of Food Research of the Polish Academy of Sciences, Division of Food Science
  • , Concha CollarAffiliated withInstituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
  • , Monika HarosAffiliated withInstituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) Email author 

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Abstract

The interest in the use of resistant starch (RS) for the development of new bakery products has significantly increased due to its ascribed physiological effects with proven health benefits. The objective of the present work was to analyse the effects of the wheat flour substitution by modified pea starch with high level of RS (PeaP) on breadmaking performance. The effects of PeaP on wheat dough functionality were evaluated by mixing/overmixing properties, texture profile analysis, viscometric profile and thermal properties. Bread quality was evaluated by physico-chemical parameters, crumb texture profile, digital image analysis, nutritional parameters and sensory evaluation. Flour substitution by PeaP up to 20% allowed keeping mechanical, extensional and viscometric parameters without significant hindering of dough machinability. Overdose of modified pea starch (30%) negatively affects dough mixing and overmixing behaviour. As a functional/prebiotic fibre, PeaP addition up to 10–20% of flour replacement entitles the formulation of wheat bread allowing a significant increase in the RS level (from 0.70 to 5.10%), delay/decrease in amylopectin retrogradation, with acceptable changes in bread quality up to 10–20% of flour replacement.

Keywords

Wheat flour Pea starch Resistant starch Breadmaking performance