Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology

The influence of wheat flour partial replacement with different types of resistant starch (RS) in muffin batter rheological properties and in baked muffin height, volume and number of air bubbles was investigated. The type of RS affected the above-described properties differently. In comparison to the control batter (without RS), replacement with RS type 3 (Novelose 330 and C*Actistar) increased viscosity and viscoelasticity, at both 20 and 80 °C. On the contrary, RS type 2 (Hi-maize 260 and Novelose 240) decreased them. These differences in viscosity and viscoelasticity were related to different baking performance. The RS3 type muffins had higher height, volume and number of air bubbles than the RS2 type muffins. An increase in viscosity and elasticity of the raw batter and during the heating process favours bubble retention and stability, thus favours baking performance. However, despite the improvement provided by the RS type 3, the baking performance was still lower than in the control muffins. One feature that may contribute to the baking differences is the delay in all the RS batters in the starch gelatinization temperature.