Garcia-Hernandez A, Roldan-Cruz C, Vernon-Carter EJ, Alvarez-Ramirez J. Effects of leavening agent and time on bread texture and in vitro starch digestibility.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;
59:1922-1930. [PMID:
35531417 PMCID:
PMC9046505 DOI:
10.1007/s13197-021-05206-1]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/09/2021] [Accepted: 07/05/2021] [Indexed: 05/03/2023]
Abstract
Wheat dough added with baking dried yeast (BDY, 5 g) or baking powder (BP, 5 g) was leavened for 0, 2, 4 and 6 h for producing white bread (BBDY or BBD, respectively). The specific volume of BBDY was higher than for BBP. FTIR analysis revealed that BBP reduced the short-range crystallinity of starch granules, an effect magnified by the leavening time. Hardness and cohesiveness were higher for BBDY than for BBP which had a fragile crust structure. Readily digestible starch content of BBDY decreased (16.1-10.8%), while that of BBD increased at (17.1-31.5%) with leavening time. The opposite trend was found for resistant starch which increased from 71.2 to 79.1% for BBDY, and decreased from 69.3 to 40.2% for BBD. The hydrolysis rate constant for bread made with BP (~ 4 min-1) was about twofold faster than for BBDY.
Supplementary Information
The online version contains supplementary material available at 10.1007/s13197-021-05206-1.
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