Incorporation of emulsifying starch in bread processing: impact on dough and bread performance
Résumé
The objective of the present study was to examine the role of emulsifying starch in breadmaking. The impact of incorporation of modified starch - sodium octenyl succinate (OSA starch) in bread formulation on dough fundamental and empirical rheological properties and bread quality parameters (specific loaf volume, crust and crumb colour, crumb moisture, crumb grain features, texture) were evaluated. Considering the technological activity of salt and its influence on dough behaviour, measurements were performed on two bread dough systems prepared without salt: control and dough system prepared by substitution of 10% of flour by sodium octenyl succinate starch and addition of vital gluten for wheat flour to prevent flour gluten dilution. The bread was prepared by constant hydration. The positive impact on bread appearance was observed in terms of crumb lightness and whiteness index, while the enhancement of textural properties was not observed probably due to application of constant hydration. However, the results of rheological measurements indicated the potential of selected modified starch to influence wheat flour gelling and resistance to retrogradation and consequently retard staling. The dough section was also monitored by magnetic resonance imaging (MRI) during baking, where results with modified starch showed higher oven-rise, but also stronger shrinkage than control.