Effect of maize resistant starch and transglutaminase: A study of fundamental and empirical rheology properties of pan bread dough

SANCHEZ D.B.O.; PUPPO M.C. ; AÑON M.C.; RIBOTTA P.D.; LEÓN A.E.; TADINI C.C.

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2014 vol. 7 p. 2865 - 2876

1935-5130

The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P