Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

Abstract

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.

Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread

“…Throughout the storage period, there was a significant (p < 0.05) increase in the hardness of the crumb, reaching over 4 N, which confirms our earlier research (J. Korus et al, 2021). Incorporating the kale lyophilisate in the recipe led to a reduction in crumb hardness on the baking day, but it was not statistically significant (p > 0.05).…”

Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient

“…Due to their branched structure and the hydrophobic and steric contribution of OSA, OSA-modified starches have interesting rheological and stabilizing properties, as well as encapsulating capacity. It is colorless and tasteless in solution, and its stabilizing capacity is independent of the pH and ionic strength of the medium [7]. GA is a natural-origin polysaccharide extracted from the resin of acacia trees.…”

Chemically Modified Starches as Food Additives

“…Moreover, as a result of the presence of octenyl succinic groups and concomitant changes produced in the granules' structure, OSA starches usually show a lower temperature and gelatinization enthalpy and a higher swelling power, and they form pastes of higher viscosity that are clearer compared to a native starch [31,35,36,39]. The above-mentioned properties of OSA starches imply their use as emulsion stabilizers, e.g., in milk drinks, mayonnaises, and dressings as texturizing agents (thickeners, binding agents), and in gluten-free bread as carriers and matrices for encapsulating bioactive compounds as well as raw materials for producing biodegradable films and coatings [28,36,38,[40][41][42][43]. Due to instant properties, OSA starches are widely used in cold-prepared products.…”