Effect of maize resistant starch and transglutaminase on white pan bread dough texture

DB OLIVEIRA; C TADINI; PD RIBOTTA; AE LEON

Madrid, España

Congreso; 13th ICC Cereal and Bread Congress Cereals in the 21st century: present and future; 2008

ICC

Bread is generally prepared from wheat flour. Gluten proteins are the main wheat proteins and are responsible for the structure and, consequently, the bread quality. However wheat bread consumption does not supply enough fiber of human diet. To increase the fiber ingestion, alternative pan bread containing resistant starch from maize was studied. Compared to other fibers, Maize Resistant Starch (MRS) is a good candidate to prepare food with attractive appearance, taste and texture. In this work, white pan bread dough was produced with wheat flour partially replaced by MRS (National Starch; 1.45 to 15.5%, flour basis) and dough texture properties were evaluated. Transglutaminase (ActivaTM TG) was also added (0.03, 0.05, 0.10, 0.15, or 0.17%, flour basis) to compensate for loss of dough strength caused by dilution of the gluten. Texture analyses were carried out with Texture Analyser (TA-xT2i, SMS, UK) according to SMS methods: extensibility, dough inflation system and Texture Profile Analysis (TPA). Extensibility measurements at large deformations were performed for uniaxial extension by using the Kieffer Dough & Gluten extensibility rig; biaxial extension was performed with D/R Dough Inflation System and TPA using a 50 mm diameter probe, 75 s waiting period and 60% compression. The same tests were conducted on control which was pan bread dough without added MRS and TG. Results showed that MRS did not significantly (p>0.05) change strength (W) obtained from biaxial extension, while TG did not modify extensibility at rupture and resistance to extension determined by uniaxial extension, resilience determined by TPA, and tenacity (P) determined by biaxial extension. Dough hardness increased as RMS increased, giving data 40% higher than control. However TG at 0.10% level had a different effect on this texture property, showing a higher peak (35% superior compared to control). Extensibility at rupture was minimum (22% lower than control) when RMS was added at the 9.6% level, whereas the resistance to extension gave a maximum value around 650 mN (32% higher than control), respectively at 0.12% and 8.4% TG and RMS. Compared to control, when RMS was added, tenacity (P) increased by 25% and extensibility (L) decreased by 35%. The three rheological properties tested were useful to evaluate dough for baking performance; RMS had more effect than TG on the dough texture properties.