Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches

Miyazaki, Megumi; Maeda, Tomoko; Morita, Naofumi

doi:10.5458/jag.52.345

Cited by 15 publications

(14 citation statements)

References 12 publications

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“…2, No. 2, June 2010 www.ccsenet.org/jas 93 hydroxypropylated and acetylated tapioca starches have a tacky texture (Miyazaki et al, 2005(Miyazaki et al, , 2006. The flour substituted with phosphorylated cross-linked tapioca starch showed lower peak viscosity and smaller breakdown, whereas that with native, hydroxypropylated and acetylated tapioca starches showed higher peak viscosity and large breakdown than wheat flour on the amylogram (Miyazaki et al, 2005).…”

Section: Breadmakingmentioning

confidence: 99%

Modified Starches and Their Usages in Selected Food Products: A Review Study

Abbas¹,

Khalil²,

Hussin³

2010

JAS

128

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Modified starches have been developed for a very long time and it applications in food industry are really significant nowadays. This paper will elaborate more about the definition and classifications of modified starches by considering several modification techniques such as physical, chemical, and enzymatic treatment. Review on journal's papers of current decade has been done so as to observe the latest applications of modified starches in the food industry. In order to organize the findings, they have been divided into several sub-groups according to its functional applications, as fat replacer/fat mimetic, as texture improver, for high nutritional claim, for high shear and temperature stability, and for flavor oil encapsulation. Examples on its recent applications of specific foods products were also included. Hopefully this paper will assist anyone especially students who wants to get information about the latest applications of modified starch in the food industry.

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Section: Breadmakingmentioning

confidence: 99%

Modified Starches and Their Usages in Selected Food Products: A Review Study

Abbas¹,

Khalil²,

Hussin³

2010

JAS

128

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“…Thus, the XP and B starches were hard to swell and collapse during the heating as compared to the wheat flour [9]. Other results have reported that the addition of modified corn and tapioca starches increased the peak and breakdown viscosities, as compared to wheat flour [4,10]. The final viscosity of the wheat flour substituted with the XP/B binary blend decreased.…”

Section: Wheat-flour-modified Cassava Starch Mixturesmentioning

confidence: 95%

“…Modified starches, blended with wheat flour, can improve bread quality and retard staling [9]. The breads prepared with hydroxypropylated tapioca starch had a softer bread crumb and retarded staling as compared to the control breads after 3 days of storage [10]. The substitution of wheat flour with 5-15% of higher-swelling-degree cross-linked corn starches and vital wheat gluten resulted in a stronger dough, higher loaf volume, and softer crumb firmness after 5 days of storage, as compared to the control [11].…”

Section: Introductionmentioning

confidence: 98%

Bread quality of flours substituted with modified cassava starches

Rodríguez‐Sandoval

Otálvaro-Arenas

Hernández³

2016

Starch - Stärke

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This study aimed to assess the application of modified cassava starches that were produced in Colombia to improve bread quality characteristics and to evaluate the synergies of these starches in the final product. Cross‐linked and oxidized cassava starch binary blends were used as a partial wheat flour substitute at 5, 7, and 10%. The crumb moisture content, specific volume, height, and texture of the composite breads were determined. There were no significant differences (p < 0.05) in the height or the yield of the breads. As the modified cassava starch binary blend increased to 10%, the crumb firmness and hardness increased and the specific volume decreased. The samples containing the modified cassava starch binary blend at a 5% wheat flour replacement level had the most similar textural properties to those of the wheat flour bread. However, this sample had the lower sensory acceptance test score at 7 days of storage, as compared to the wheat flour bread because of its higher firmness crumb.

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“…However, when vital gluten is added to wheat flours containing hydroxypropylated or acetylated tapioca starch, the bread is softer than that containing the same amount of native tapioca starch or wheat flour alone (Miyazaki et al, 2005a, b). Among the various esterified and etherified starches studied by Miyazaki et al (2005a) and Miyazaki et al (2008), it is only hydroxypropylated starch that was able to decrease the staling rate of bread. Octenyl succinic anhydride starch (OSA starch) is an esterified starch with surface active properties (Eliasson et al, 2013;Sweedman et al, 2013;Dokić et al, 2008).…”

Section: Chemically Modified Starch In Bread Makingmentioning

confidence: 99%

Starch and modified starch in bread making: A review

Onyango¹

2016

Afr. J. Food Sci.

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Starch is an important source of energy in human nutrition. It is also widely used as a processing aid in several food and non-food industries. Starch in wheat flour contributes to the development of optimal bread crumb and crust texture. It is also responsible for physical deterioration of bread quality through staling. Starch is mainly extracted from starch-rich plants such as cereals, root and tuber crops and legume seeds. It can be modified using chemical, physical or enzymatic techniques to obtain modified starch. Traditional plant breeding or genetic modification can also be used to produce starches with modified functionalities. Modified starches are essential food processing aids because of their enhanced functional properties. The aim of this paper is to review the role of starch in bread making and subsequently elucidate the influence of modified starch on the quality of wheat bread.

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Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches

Cited by 15 publications

References 12 publications

Modified Starches and Their Usages in Selected Food Products: A Review Study

Modified Starches and Their Usages in Selected Food Products: A Review Study

Bread quality of flours substituted with modified cassava starches

Starch and modified starch in bread making: A review

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