Bread quality of frozen dough substituted with modified tapioca starches |
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Authors: | Megumi Miyazaki Tomoko Maeda Naofumi Morita |
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Affiliation: | (1) Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1 Gakuen-cho, Sakai, Osaka 599-8531, Japan;(2) Central Laboratory, Yamazaki Baking Co., Ltd, 3-15-6, Chitose, Sumida-ku, Tokyo 130-0025, Japan;(3) Department of Life and Health Sciences, Hyogo University of Teacher Education, 942-1 Shimokume, Hyogo 673-1494, Japan |
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Abstract: | Rheological properties of dough and bread quality of frozen dough-bread containing 18.4% of hydroxypropylated (HTS), acetylated
(ATS), and phosphorylated cross-linked (PTS) tapioca starch with different degrees of modification and 1.6% of dried powdered
gluten were compared to the same amount of native tapioca starch (NTS) or wheat flour-bread. Doughs substituted with native
or modified tapioca starches had the same mixing tolerance as 100% wheat flour. The dough was frozen and stored for 1 week
at −18°C, and thawed (one freeze-cycle). The amount of freezable water in the dough substituted with native or modified tapioca
starches was not significantly different from that of wheat flour. Frozen dough-bread substituted with highly modified HTS
(degree of substitution; DS 0.09–0.11) retarded bread staling, while lowly modified HTS (DS 0.06–0.07) or ATS (DS 0.02–0.04),
and PTS (0.004–0.020% phosphoryl content) substitution fastened bread staling as compared with frozen dough-bread baked from
wheat flour. The breadcrumbs containing HTS and ATS felt tacky, whereas the bread containing PTS was dry feel. HTS and ATS
swelled and collapsed easily during heating, while PTS was difficult to swell and disperse as compared with NTS, therefore
the gelatinization properties seemed to affect the texture of bread. Breadcrumb containing HTS showed small firmness during
storage, and highly modified HTS-h (DS 0.1) was the smallest. This means highly hydroxypropylated tapioca starch significantly
retards bread staling. Staling properties and texture of frozen dough-bread with various tapioca starches were the same as
conventional bread baked with the same amount of tapioca starches. These results suggest that a one freeze–thaw cycle and
a 1-week frozen period do not change characteristics of starch, gelatinization and retrogradation properties as compared with
the conventional method, and the highly modified HTS-h is prominent anti-staling food-stuff in frozen dough. |
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Keywords: | Frozen dough Hydroxypropylated tapioca starch Phosphorylated cross-linked tapioca starch Acetylated tapioca starch |
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