Cargando…

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original d...

Descripción completa

Detalles Bibliográficos
Autores principales: Korus, Jarosław, Ziobro, Rafał, Witczak, Teresa, Kapusniak (Jochym), Kamila, Juszczak, Lesław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070360/
https://www.ncbi.nlm.nih.gov/pubmed/33920373
http://dx.doi.org/10.3390/molecules26082197
_version_ 1783683451904327680
author Korus, Jarosław
Ziobro, Rafał
Witczak, Teresa
Kapusniak (Jochym), Kamila
Juszczak, Lesław
author_facet Korus, Jarosław
Ziobro, Rafał
Witczak, Teresa
Kapusniak (Jochym), Kamila
Juszczak, Lesław
author_sort Korus, Jarosław
collection PubMed
description The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.
format Online
Article
Text
id pubmed-8070360
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-80703602021-04-26 Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread Korus, Jarosław Ziobro, Rafał Witczak, Teresa Kapusniak (Jochym), Kamila Juszczak, Lesław Molecules Article The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread. MDPI 2021-04-11 /pmc/articles/PMC8070360/ /pubmed/33920373 http://dx.doi.org/10.3390/molecules26082197 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Korus, Jarosław
Ziobro, Rafał
Witczak, Teresa
Kapusniak (Jochym), Kamila
Juszczak, Lesław
Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
title Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
title_full Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
title_fullStr Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
title_full_unstemmed Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
title_short Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
title_sort effect of octenyl succinic anhydride (osa) modified starches on the rheological properties of dough and characteristic of the gluten-free bread
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070360/
https://www.ncbi.nlm.nih.gov/pubmed/33920373
http://dx.doi.org/10.3390/molecules26082197
work_keys_str_mv AT korusjarosław effectofoctenylsuccinicanhydrideosamodifiedstarchesontherheologicalpropertiesofdoughandcharacteristicoftheglutenfreebread
AT ziobrorafał effectofoctenylsuccinicanhydrideosamodifiedstarchesontherheologicalpropertiesofdoughandcharacteristicoftheglutenfreebread
AT witczakteresa effectofoctenylsuccinicanhydrideosamodifiedstarchesontherheologicalpropertiesofdoughandcharacteristicoftheglutenfreebread
AT kapusniakjochymkamila effectofoctenylsuccinicanhydrideosamodifiedstarchesontherheologicalpropertiesofdoughandcharacteristicoftheglutenfreebread
AT juszczaklesław effectofoctenylsuccinicanhydrideosamodifiedstarchesontherheologicalpropertiesofdoughandcharacteristicoftheglutenfreebread