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Structure and functional properties of wheat bread and pasta produced through supplementation of RS2 and RS3 to wheat flour from traditional Polish and Russian cultivars

100%

Kiseleva V. I., Blaszczak W., Sadowska J., Chernykh V. Y., Artem'eva E., Fornal J., Yuryev V. P.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2

239-245

Bread and pasta produced from a mixture of common wheat flour and commercial preparations of RS2 and RS3 were investigated. Irrespective of RS types, their addition to flour leads to changes in structure, gel strength, hardness and gumminess of bread crumb. At the same time, an addition of RS does not exert any influence on the elasticity nor cohesiveness. Some features in relaxation behavior of bread samples produced with an addition of RS2 are discussed. In contrast to RS3, the application of RS2 during pasta processing leads to some increase in productivity of pasta extruder, shortening of cooking time, but does not exert any influence on the loss of dry substance during cooking as compared with the control. White bread and pasta containing 7-10% RS are of good organoleptic properties. Extension of storage time of pasta is accompanied by an increase in RS content, which can be reflected in the physiological effect of the dishes based on this type of pasta.

Microstructure, thermal properties and susceptibility of the high amylose wheat starch to enzymatic hydrolysis: a new material for resistant starch (RIII) production

84%

Wasserman L. A., Kiseleva V. I., Schiraldi A., Blaszczak W., Fornal J., Sotnikova E. V., Gapparov M. M. G., Yuryev V. P.

Polish Journal of Food and Nutrition Sciences

2004

tom 13/54

nr 2

Differential scanning calorimetry, optical (LM) and scanning electron (SEM) microscopy methods were used for studying the properties and structure of type III resistant starches obtained from high amylose (39.5% amylose) wheat starch. The susceptibility of RSIII starch to enzymatic hydrolysis was also studied. This study has shown that the structure of the investigated, laboratory-obtained preparation was highly influenced by the processing parameters - indicating changes typical of a repeated heating-cooling process. Thermal properties connected with the presence of amylose-lipid complexes, as well as ordered structure fragments in the preparations, were in high accordance to those reported in literature for RSIII preparations from normal wheat, high amylose barley and pea starches as well as commercial types - Novelose 330 or CrystaLean. It was shown that high amylose wheat is a promising raw material for processing bakery and extrusion food products with a reasonably high content of resistant starches without the addition of commercial resistant starches to meal or extrusion mixture.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Blaszczak W.

2 Fornal J.

2 Kiseleva V. I.

2 Yuryev V. P.

1 Artem'eva E.

1 Chernykh V. Y.

1 Gapparov M. M. G.

1 Sadowska J.

1 Schiraldi A.

1 Sotnikova E. V.

1 Wasserman L. A.

1 2007

1 2004

Wyniki wyszukiwania

Structure and functional properties of wheat bread and pasta produced through supplementation of RS2 and RS3 to wheat flour from traditional Polish and Russian cultivars

Microstructure, thermal properties and susceptibility of the high amylose wheat starch to enzymatic hydrolysis: a new material for resistant starch (RIII) production