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Effect of potato starch extrudates on the physical properties and staling of wheat bread

Gumul, Dorota, Ziobro, Rafał, Korus, Jarosław, Krystyjan, Magdalena, Witczak, Teresa, Zięba, Tomasz, Gambuś, Halina
Die Stärke = 2015 v.67 no.5-6 pp. 540-548
additives, baking, bread dough, breads, color, extrusion, hardness, potato starch, retrogradation, rheological properties, starch, temperature, wheat, wheat flour
Bread staling could be diminished by the use of certain additives, including starch degradation products. The aim of the study was to check the influence of potato starch extrudates (which were produced at different extrusion temperatures – 90, 130 and 170°C) on the physical properties of wheat dough and bread, as well as the staling process of bread. In baking studies, ground starch extrudates were used to replace wheat flour at a substitution level of 5%. It was found that the extrudate prepared at 130°C had the most significant effect on the rheological properties of the dough. Bread with starch extrudates exhibited a lower volume and height when compared to the control. Starch extrudates did not influence the crust colour, but did have an impact on the crumb colour. The addition of starch extrudates to wheat bread had a detrimental influence on its hardness as it increased this particular parameter, despite the slower rate of starch retrogradation. The results confirm that bread staling is a complex process which could be affected by various factors, and not merely by starch retrogradation.