Abstract
Wheat dough added with baking dried yeast (BDY, 5 g) or baking powder (BP, 5 g) was leavened for 0, 2, 4 and 6 h for producing white bread (BBDY or BBD, respectively). The specific volume of BBDY was higher than for BBP. FTIR analysis revealed that BBP reduced the short-range crystallinity of starch granules, an effect magnified by the leavening time. Hardness and cohesiveness were higher for BBDY than for BBP which had a fragile crust structure. Readily digestible starch content of BBDY decreased (16.1–10.8%), while that of BBD increased at (17.1–31.5%) with leavening time. The opposite trend was found for resistant starch which increased from 71.2 to 79.1% for BBDY, and decreased from 69.3 to 40.2% for BBD. The hydrolysis rate constant for bread made with BP (~ 4 min−1) was about twofold faster than for BBDY.
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AGH conceived and carried out experiments; CRC processed experimental data; EJVC supervised the experiments and wrote the first MS draft; JAR carried out experiments.
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Garcia-Hernandez, A., Roldan-Cruz, C., Vernon-Carter, E.J. et al. Effects of leavening agent and time on bread texture and in vitro starch digestibility. J Food Sci Technol 59, 1922–1930 (2022). https://doi.org/10.1007/s13197-021-05206-1
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DOI: https://doi.org/10.1007/s13197-021-05206-1