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Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage

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Abstract

Resistant starch (RS) is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals. RS appears to confer considerable health benefits. Processing conditions and ingredients may influence the formation of RS in foodstuffs. The aim of the present study was to investigate some of the factors that might influence RS formation in wheat bread, namely (1) formulation; (2) loaf size; (3) baking conditions; and (4) storage conditions. Seven bread formulations were prepared: reference recipe (control) and six experimental formulations. The effect of the loaf size and the baking conditions was also tested. Finally, the effect of storage was tested by keeping control breads under different storage conditions (temperature/time). Moisture and resistant starch contents were evaluated in all breads. A higher level of moisture in the dough and a larger loaf size enhanced the RS content. An extended baking process also favored significantly the formation of RS. Storing the bread at room temperature for 3 days was shown to further increase the RS content. It is possible to increase the RS content of bread by modifying the ingredients ratio and processing conditions.

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Notes

  1. Association of Official Analytical Chemists.

  2. American Association of Cereal Chemists.

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Acknowledgments

The authors would like to thank Pedro Oliveira e Silva, Ph.D., for their assistance in data analysis. All funding for this work was provided by Polytechnic Institute of Beja, Portugal.

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Authors and Affiliations

  1. Departamento de Tecnologias e Ciências Aplicadas, Instituto Politécnico de Beja, Campus do IPBeja, Apartado 6155, 7800-295, Beja, Portugal

    Olga Amaral

  2. Faculdade de Medicina, Universidade de Lisboa, Avenida Professor Egas Moniz, 1649-028, Lisbon, Portugal

    Olga Amaral, Catarina S. Guerreiro & Marília Cravo

  3. CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401, Porto, Portugal

    Ana Gomes

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  1. Olga Amaral
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Correspondence to Olga Amaral.

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Amaral, O., Guerreiro, C.S., Gomes, A. et al. Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage. Eur Food Res Technol 242, 1747–1753 (2016). https://doi.org/10.1007/s00217-016-2674-4

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  • DOI: https://doi.org/10.1007/s00217-016-2674-4

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