Two resistant starches applied in bread
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389013%3A_____%2F17%3A00473681" target="_blank" >RIV/61389013:_____/17:00473681 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/17:43913835 RIV/00027006:_____/17:00003972
Result on the web
<a href="http://dx.doi.org/10.17221/343/2016-CJFS" target="_blank" >http://dx.doi.org/10.17221/343/2016-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/343/2016-CJFS" target="_blank" >10.17221/343/2016-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Two resistant starches applied in bread
Original language description
Resistant starch (RS), which is inaccessible to human digestive enzymes, is fermented in the colon, producing short-chain fatty acids which have beneficial effects on the human health. Both laboratory-prepared acetylated starch (AS) (degree of substitution 0.82) and Hi-maize commercial starch were tested as additives to bread formulations (recipes). The quality of composites prepared from commercial wheat flour and 5–25% of the added starch was identified by an RVA analyser and the Mixolab rheological test. The bread volume, stiffness (durability), and sensory parameters were evaluated. The addition of 15% Hi-maize® caused a worse appearance, lower volume, and a light colour of the crust. On the other hand, it increased RS content to 5%. The substitution of 5% wheat flour with AS proved to be the most suitable, as the bread was highly appraised by consumers, the retrogradation of starch decreased, and RS content was 2.4%, approximately twice that of the bread without any starch addition.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10404 - Polymer science
Result continuities
Project
<a href="/en/project/QJ1310219" target="_blank" >QJ1310219: Wheat with specific starch composition and features for food and non-food purposes</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
—
Volume of the periodical
35
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
67-72
UT code for WoS article
000395829400009
EID of the result in the Scopus database
2-s2.0-85016389507