Farinograph Properties and Bread Quality of Flours Supplemented with Resistant Starch

Three different commercial starches (Hylon VII, Novelose 330 and CrystaLean) were incorporated into the bread formulation at different levels and their effects on the rheological and baking properties and resistant starch contents of breads were evaluated. Starch-supplemented doughs were weaker and absorbed more water than those of the base flour. Loaf volumes of the breads decreased above the 10% level for Novelose and above the 20% level for Hylon VII and CrystaLean supplementation. Commercial starches did not have a substantial deteriorative effect on crumb color, external appearance and symmetry of breads. Crust color values decreased at a 30% addition level in Novelose-supplemented and CrystaLean-supplemented breads and above a 10% addition level in Hylon VII-supplemented breads. Firmness of breads increased above the 10% level for Novelose and above the 20% level for Hylon VII and CrystaLean supplementation. Resistant starch contents of the breads (after 1 and 7 days storage) increased significantly as the addition level of commercial starches increased.