Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread

The effect on the baking performance of dough and bread of adding resistant starch in proportions of 0-30% as a substitute for bread flour was investigated. Resistant starch had significant effect (p<0.05) on dough, decreasing the farinograph water absorption; changing the peak viscosity, peak time, holding strength, and final viscosity as measured by a Rapid Visco Analyzer; and also changing the Alveography P-value and W-value. This indicates that an increased level of resistant starch has a destructive effect on the formation of the gluten network. Dilution of the wheat proteins resulted in a lighter crumb color. The microstructure of crumbs with a high proportion of resistant starch (30%) showed less structural integrity and a coarser network structure. The specific volume of bread made with 20% and 30% resistant starch was significantly lowered (p<0.05). Bread made with 10% resistant starch received the highest overall acceptability rating by a sensory panel, and this should be taken into consideration by bakery processors when resistant starch is added to bread.