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Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch

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Abstract

Fiber-enriched breads can contribute to increasing the daily fiber intake. Resistant starches (RS) are a useful resource to increase the amount of non-digestible carbohydrates while preserving as far as possible the technological quality of white bread. The effects of high concentrations of Hi-Maize (HM), a type 2 RS, in dough formulations were analyzed by farinograph, dynamic rheometric assays, texture profile analysis, and 1H-NMR relaxation measurements and related to particle size and microstructural characteristics studied by different microscopy techniques (SEM, ESEM, CLSM). Up to 30% replacement with HM was performed. Water absorption increased and development time and stability decreased when the amount of HM increased. Water mobility increased suggesting a change in water binding. The mechanical spectra indicated a prevalence of the solid-like character in all samples, but the G′ (storage modulus) vs. G″ (loss modulus) plot suggested a pronounced change in the microstructure of dough at the highest level of replacement. Dough was harder, more adhesive, and less resilient when the HM content was increased. The use of HM in the premix formulations not only diluted the gluten content but also changed the size particle distribution of starch granules by increasing the fraction with smaller sizes. Thus, more compact matrices were obtained with a noticeable disruption of the gluten network at the highest level of replacement. However, an intermediate level of RS addition (20%) still rendered a dough with satisfactory rheological properties for breadmaking.

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Acknowledgements

The authors want to thank Ingredion Baradero S.A. for the donation of the Hi-Maize starch for the experiences.

Funding

The research was done with funds of the Universidad Nacional de La Plata (project UNLP 11X/661), the Agencia Nacional de Promoción Científica y Tecnológica (PICT2013-0007) and the Consejo Nacional de Investigaciones Científicas y Técnicas (PIP CONICET 0289).

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (Universidad Nacional de La Plata-Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas), 47 y 116 (C.P 1900), La Plata, Argentina

    Carlos Gabriel Arp, María Jimena Correa & Cristina Ferrero

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  1. Carlos Gabriel Arp
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  2. María Jimena Correa
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  3. Cristina Ferrero
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Correspondence to Cristina Ferrero.

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Arp, C.G., Correa, M.J. & Ferrero, C. Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch. Food Bioprocess Technol 11, 1149–1163 (2018). https://doi.org/10.1007/s11947-018-2083-8

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  • DOI: https://doi.org/10.1007/s11947-018-2083-8

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