Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking

2016 ◽  
Vol 52 (2) ◽  
pp. 550-558 ◽  
Author(s):  
Carlos Gabriel Arp ◽  
María Jimena Correa ◽  
Ángela Zuleta ◽  
Cristina Ferrero
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Resistant Starch

Formation of Enzyme-Resistant Starch in Bread as Affected by High-Amylose Wheat Flour Substitutions

2005 ◽  
Vol 82 (6) ◽  
pp. 690-694 ◽  
Author(s):  
Pham Van Hung ◽  
Makoto Yamamori ◽  
Naofumi Morita
Keyword(s):  
Wheat Flour ◽  
Resistant Starch ◽  
High Amylose

Hydrolysis of soft wheat flour: enhanced functional properties and the effect of starch on allergenicity reduction

2021 ◽  
Author(s):  
Ivana Gazikalović ◽  
Jelena Mijalković ◽  
Nataša Šekuljica ◽  
Nevena Luković ◽  
Sonja Jakovetić Tanasković ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Soft Wheat ◽  
Hydrolysis Of

scholarly journals Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour

2014 ◽  
Vol 9 (24) ◽  
pp. 1119-1026 ◽  
Author(s):  
U. S. Onoja, ◽  
P. I. Akubor, ◽  
Ivoke Njoku ◽  
C. I Atama, ◽  
G. C. Onyishi, ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Functional Properties ◽  
Nutritional Composition

scholarly journals Kajian Kajian Subtitusi Pati Garut (Maranta arundinacea) Alami Dan Termodifikasi Pada Karakteristik Roti Manis Dengan Penambahan Tepung Kacang Merah

2019 ◽  
Vol 2 (1) ◽  
pp. 178
Author(s):  
Aldi Riyansah ◽  
Desiana Nuriza Putri ◽  
Damat Damat
Keyword(s):  
Wheat Flour ◽  
Resistant Starch ◽  
Proximate Analysis ◽  
Consumption Pattern ◽  
Modified Starch ◽  
Bean Flour ◽  
Public Consumption ◽  
Stomach Acid ◽  
Two Factors ◽  
Red Bean

The current pattern of public consumption leads to practical food products in the presentation, such as noodles, bread, and other snacks. This consumption pattern has resulted in increased demand for starch-based foodstuffs. The use of wheat flour that makes Indonesia continues to increase the percentage of imported food every year. The use of natural and modified starch is functioning as a substitute for wheat flour. The starch has a resistant starch. Resistant starch is a starch that can not be digested by digestive enzymes and resistant to stomach acid so it can reach the large intestine to be fermented by probiotic bacteria. This study aims to determine the effect of substitution of natural and modified starch by adding red bean flour to the physical-chemical characteristics of sweet bread. The research was conducted by using Rancangan Acak Kelompok (RAK) two factors. The factor I is the composition of wheat flour and garut starch with 6 levels of natural garut starch 90%: 10%, 80%: 20%, 70%: 30% and modified starch 90%: 10%, 80%: 20%, 70%: 30%. Factor II is the added red kidney bean flour with 2 levels is 5% and 10%. The parameters of this research are texture, pore uniformity, proximate analysis, and organoleptic test.

scholarly journals Utilization of Jamun seed powder in composite cake formulation

2019 ◽  
Vol 17 (4) ◽  
pp. 599-605
Author(s):  
Mushtari Akter Marufa ◽  
Pabitra Chandra Das ◽  
Abdullah Iqbal
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Functional Properties ◽  
Specific Volume ◽  
Total Carbohydrate ◽  
Nutritional Components ◽  
Physical Attributes

The study is concerned with the evaluation of the nutritional and functional properties of Jamun seed powder (JSP) extracted from fresh Jamun and to develop cakes by incorporating JSP with wheat flour (WF). The chemical analysis showed that JSP had 6.30% moisture, 6.24% protein, 2.19% ash, 1.18% fat, 84.09% carbohydrate and 371.94 Kcal energy/100 g of powder whereas WF contained 12.90% moisture, 11.00% protein, 1.35% ash, 1.50% fat, 73.01% total carbohydrate and 349.54 Kcal energy/100 g of powder. Four cake samples were prepared by using different proportion combination of WF and JSP such as A (100% WF), B (90% WF and 10% JSP), C (80% WF and 20% JSP) and D (70% WF and 30% JSP). The nutritional components of four cake samples gave the range of moisture 16.92-25.56%, protein 6.34-8.56%, ash 1.50-2.60%, fat 16.01-22.42% and total carbohydrate 41.96-58.13%. Weight (g) of processed cakes were increased whereas other physical attributes such as volume, height, specific volume were decreased due to supplementation of JSP. The increased level of JSP powder substitution changed the crust color of cakes from light brown to blackish and also changed the crumb color from brownish to reddish. Sensory evaluation indicated that the sample B (10% JSP and 90% WF) was the most acceptable by the panelists than those of other cakes. Above all, the study gave an indication that Jamun seed powder can be used as a good replacement of wheat flour in production of cakes which can help to get higher energy, mineral and carbohydrate. J Bangladesh Agril Univ 17(4): 599–605, 2019

RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

2008 ◽  
Vol 7 (7) ◽  
pp. 812-822 ◽  
Author(s):  
Lei FU ◽  
Ji-chun TIAN ◽  
Cai-ling SUN ◽  
Chun LI
Keyword(s):  
Wheat Flour ◽  
Resistant Starch

scholarly journals Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Rafael Grassi de Alcântara ◽  
Heidge Fukumasu ◽  
Paulo Cesar Fabricio Raspantini ◽  
Leonila Ester Reinert Raspantini ◽  
Caroline Joy Steel ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Wheat Flour ◽  
Resistant Starch ◽  
Composite Flour ◽  
Corn Flour ◽  
Glucose Levels ◽  
Baked Goods ◽  
Blood Glucose Levels ◽  
Green Banana

The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.

Enzyme mediated resistant starch production from Indian Fox Nut (Euryale ferox) and studies on digestibility and functional properties

2020 ◽  
Vol 237 ◽  
pp. 116158
Author(s):  
Pritha Biswas ◽  
Mohan Das ◽  
Somanath Boral ◽  
Gargi Mukherjee ◽  
Koel Chaudhury ◽  
...  
Keyword(s):  
Functional Properties ◽  
Resistant Starch ◽  
Euryale Ferox ◽  
Starch Production
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