Rheological measurements and optimization of enzymes mixture for bread dough with high content of resistant starch

ALTUNA L; RIBOTTA PD; TADINI CC

Foz do Iguaçu

Congreso; 16th World Congress of Food Science and Technology: ?Addressing Global Food Security and Wellness through Food Science and Technology?; 2012

IUFOST

Resistant starch (RS) is not digested by humans providing benefits for health. However, partial replacement of wheat flour with RS, prejudices bread quality due to gluten dilution. Additives aim to minimize these effects. Bread dough rheological properties are correlated to baking performance and final product quality. The objective of this work is to study bread dough rheology during mixing and baking performance, with high content of RS and a mixture of enzymes. Dough was formulated with 12.5 g/100g of RS, 0.5 g/100g of emulsifiers and 0.004 g/100g of a mixture of enzymes, glucose-oxidase (Gox), tranglutaminase (TG) and xylanase (Xy) in proportions according to a three components mixture design of experiments. Dough was mixed in a dynamic rheometer measuring instant torque and speed in real time through an interface coupled to PC. Dough samples were then analyzed using a rheofermentometer to measure dough development and gaseous release and retention. Partial results indicate that three variables have significant variability (P