CONICET | Buscador de Institutos y Recursos Humanos

Resistant starch (RS) is a nutritional ingredient commonly used in breadproducts as dietary f ibre (DF). This ingredient presents similar phy siologicalf unctions than those imparted by DF, promoting benef icial ef f ects such asthe reduction of cholesterol and/or glucose lev els on blood. Qualityimprov ement of bread containing RS, with an optimized combination ofemulsif iers, will be usef ul in the dev elopment of new and healthy bakeryproducts. The objectiv e of this research was to analy se the ef f ects ofdif f erent emulsif iers on sev eral quality parameters of dough and breadprepared with wheat f lour partially substituted with resistant starch as adietary f ibre. A blend of wheat f lour/maize-resistant starch (MRS; 87.5:12.5)with sodium chloride, ascorbic acid, α-amy lase, compressed y east andwater was utilized. Emulsif iers were incorporated to f ormulations in differentlev els according to a simplex centroid design. The v iscoelastic, textural andextensional properties of dough were analy sed. Bread quality was ev aluatedthroughout the gelatinization and retrogradation of starch, specif ic v olumeof loav es, and texture and f irmness of bread crumb. The incorporation of12.5% (w/w) of MRS to wheat f lour caused an increase of 5% in waterabsorption. Stability decreases markedly (f rom 9.9 to 2.2 min) and themixing tolerance index increased (f rom 79 to 35 UF). The sodium stearoyllacty late (SSL)?diacety l tartaric acid esters of monogly cerides (DATEM)mixture increased hardness and resistance to extension on dough, whilstdough containing Poly sorbate 80 (PS80) was sof ter; nev ertheless, bothty pes of dough retained less CO2. An optimized concentration of the threeemulsif iers (0.24% SSL, 0.18% PS80, 0.08% DATEM, w/w) was obtained bysurf ace response methodology . The bread prepared with this combination ofemulsif iers presented a considerable specif ic v olume with a v ery sof tcrumb.