Resistant starch for functional bakery impacts consistency – study

By Oliver Nieburg

- Last updated on GMT

Related tags: Resistant starch, Starch, Wheat

Resistant starch for functional bakery impacts consistency – study
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.

The study ‘Effect of resistant starch (RS3) addition on rheological properties of wheat flour’, published in the journal Starch – Stärke, examined the consistency and flow of wheat flour with added RS3 at different concentrations.

RS3 is commonly used in bakery products to boost functionality, such as to improve cholesterol metabolism, reduce the risk of colon cancer and regulate blood sugar.

Researchers Sa-Ra Hong and Byoungseung Yoo conducted the study to examine the effects of RS3 on shear in the mixture sample.

They said previous studies had been limited to investigating the impact on pasting and gel properties.

“These results suggest the presence of resistant starch in wheat flour modifies rheological properties, and that these modifications are dependent on the concentration of resistant starch,”​ said the study.

It said the biggest change was noticed in the highest concentration of RS3 (20%).

The researchers said RS3, which is among four other strains of resistant starches, was the most interesting, because of its indigestibility and thermal stability, which could lead to functional benefits as a food ingredient.

However, their research has now added to earlier studies, such as those by Ozturk et al and Sozer et al, that says RS3 alters the consistency and flow of wheat flour based products.

The work was funded by the Dongguk University Research Fund.

Hong, S.-R. and Yoo, B. (2012), Effect of resistant starch (RS3) addition on rheological properties of wheat flour. Starch/Stärke. doi: 10.1002/star.201100170

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Related topics: R&D, Bread, Cakes & Pastries

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