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Effect of heat-moisture treated maize starch on the properties of dough and bread

2004; Elsevier BV; Volume: 38; Issue: 4 Linguagem: Inglês

10.1016/j.foodres.2004.10.015

1873-7145

Megumi Miyazaki, Naofumi Morita,

Phytase and its Applications

Twenty percent of wheat flour was substituted with heat-moisture treated maize starch (HMT-M) or native maize starch (N-M), and the dough properties and the bread qualities were studied. Bread was baked with optimum (farinogram water absorption (63.0–66.4%)), 70% and 75% of water at the presence or absence of shortening. Elasticity of the dough with HMT-M decreased as compared with that of N-M and the control (without any maize starches) as measured by farinograph. Differential scanning calorimetry (DSC) and viscograph results showed that HMT-M hardly swelled and gelatinized in the dough. Specific volume of bread and softness of crumb baked with optimum water absorption decreased by the substitution of HMT-M. Bread quality containing HMT-M was improved at 70% water absorption as compared with optimum water absorption. By the addition of shortening, the specific volume of bread baked with HMT-M increased and the grain structure became finer. However, the firmness of crumb baked with HMT-M at the presence or absence of shortening was the same. As a result, HMT-M is still needed to study further for its application in breadmaking.