naa a22 4500 510726879 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-011-0772-7 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0772-7 Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread [Elektronische Daten] [Analía Gómez, Diana Buchner, Carmen Tadini, María Añón, María Puppo] Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such as the reduction of cholesterol and/or glucose levels on blood. Quality improvement of bread containing RS, with an optimized combination of emulsifiers, will be useful in the development of new and healthy bakery products. The objective of this research was to analyse the effects of different emulsifiers on several quality parameters of dough and bread prepared with wheat flour partially substituted with resistant starch as a dietary fibre. A blend of wheat flour/maize-resistant starch (MRS; 87.5:12.5) with sodium chloride, ascorbic acid, α-amylase, compressed yeast and water was utilized. Emulsifiers were incorporated to formulations in different levels according to a simplex centroid design. The viscoelastic, textural and extensional properties of dough were analysed. Bread quality was evaluated throughout the gelatinization and retrogradation of starch, specific volume of loaves, and texture and firmness of bread crumb. The incorporation of 12.5% (w/w) of MRS to wheat flour caused an increase of 5% in water absorption. Stability decreases markedly (from 9.9 to 2.2min) and the mixing tolerance index increased (from 79 to 35UF). The sodium stearoyl lactylate (SSL)-diacetyl tartaric acid esters of monoglycerides (DATEM) mixture increased hardness and resistance to extension on dough, whilst dough containing Polysorbate 80 (PS80) was softer; nevertheless, both types of dough retained less CO2. An optimized concentration of the three emulsifiers (0.24% SSL, 0.18% PS80, 0.08% DATEM, w/w) was obtained by surface response methodology. The bread prepared with this combination of emulsifiers presented a considerable specific volume with a very soft crumb. Springer Science+Business Media, LLC, 2012 Resistant starch nationallicence Wheat flour nationallicence Emulsifiers nationallicence Bread making quality nationallicence Gómez Analía CIDCA (CONICET-Facultad Ciencias Exactas-UNLP) 47 y 116, 1900, La Plata, Argentina aut Buchner Diana Chemical Engineering Department, Escola Politécnica, University of São Paulo, P.O. Box 61548, 05424-970, São Paulo, São Paulo, Brazil aut Tadini Carmen Chemical Engineering Department, Escola Politécnica, University of São Paulo, P.O. Box 61548, 05424-970, São Paulo, São Paulo, Brazil aut Añón María CIDCA (CONICET-Facultad Ciencias Exactas-UNLP) 47 y 116, 1900, La Plata, Argentina aut Puppo María CIDCA (CONICET-Facultad Ciencias Exactas-UNLP) 47 y 116, 1900, La Plata, Argentina aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1228-1239 1935-5130 6:5<1228 2013 6 11947 https://doi.org/10.1007/s11947-011-0772-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0772-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Gómez Analía CIDCA (CONICET-Facultad Ciencias Exactas-UNLP) 47 y 116, 1900, La Plata, Argentina aut NATIONALLICENCE 700 1- Buchner Diana Chemical Engineering Department, Escola Politécnica, University of São Paulo, P.O. Box 61548, 05424-970, São Paulo, São Paulo, Brazil aut NATIONALLICENCE 700 1- Tadini Carmen Chemical Engineering Department, Escola Politécnica, University of São Paulo, P.O. Box 61548, 05424-970, São Paulo, São Paulo, Brazil aut NATIONALLICENCE 700 1- Añón María CIDCA (CONICET-Facultad Ciencias Exactas-UNLP) 47 y 116, 1900, La Plata, Argentina aut NATIONALLICENCE 700 1- Puppo María CIDCA (CONICET-Facultad Ciencias Exactas-UNLP) 47 y 116, 1900, La Plata, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1228-1239 1935-5130 6:5<1228 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer