Improvement of the Quality and Digestibility of Bread Using High Amylose Maize Starch
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Abstract:
The effects of high amylose maize starch addition on the quality and digestion properties of bread were investigated in order to provide theoretical support for the application of resistant starch, such as high amylose maize starch, in slowly digestible foods. The results showed that the water-holding ability and surface brightness of bread were improved with the addition of high amylose maize starch, which might be beneficial to improve the consumer acceptability of the bakery products. However, the specific volume of bread was significantly decreased with the increasing addition of high amylose maize starch. In terms of the texture properties of bread, springiness, adhesiveness and resilience were not significantly impacted by the addition of high amylose maize starch, whereas the hardness was apparently increased. The hardness of bread with adding 10% and 20% of high amylose maize starch increased to 1.2 and 1.8 folds, respectively, as that of the control bread. The gumminess and chewiness of bread were not significantly impacted when the addition amount of high amylose maize starch was less than 10%, while the gumminess and chewiness were both significantly increased with further increase of the addition amount. In addition, high amylose maize starch could effectively reduce the in vitro digestion rate of bread, and the digestion rate of bread reduced by 54% with the addition high amylose maize starch of20%. These results showed that the addition of high amylose maize starch could influence the quality of bread at some extent, and reasonable addition amount of high amylose maize starch could significantly decrease the digestion rate of bread and simultaneously maintain the bread quality.
