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Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage

2016Journal article Restricted access
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dc.contributor.authorAmaral, Olga
dc.contributor.authorGuerreiro, Cristina S.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorCravo, Marília
dc.date.accessioned2017-10-12T17:10:40Z
dc.date.available2017-10-12T17:10:40Z
dc.date.issued2016
dc.description.abstractResistant starch (RS) is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals. RS appears to confer considerable health benefits. Processing conditions and ingredients may influence the formation of RS in foodstuffs. The aim of the present study was to investigate some of the factors that might influence RS formation in wheat bread, namely (1) formulation; (2) loaf size; (3) baking conditions; and (4) storage conditions. Seven bread formulations were prepared: reference recipe (control) and six experimental formulations. The effect of the loaf size and the baking conditions was also tested. Finally, the effect of storage was tested by keeping control breads under different storage conditions (temperature/time). Moisture and resistant starch contents were evaluated in all breads. A higher level of moisture in the dough and a larger loaf size enhanced the RS content. An extended baking process also favored significantly the formation of RS. Storing the bread at room temperature for 3 days was shown to further increase the RS content. It is possible to increase the RS content of bread by modifying the ingredients ratio and processing conditions.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAMARAL, Olga; GUERREIRO, Cristina S.; GOMES, Ana M.P.; CRAVO, Marília - Resistant starch production in wheat bread: Effect of ingredients, baking conditions and storage. European Food Research and Technology. ISSN 1438-2385. Vol. 242, n.º 10 (2016), p. 1747-1753pt_PT
dc.identifier.doi10.1007/s00217-016-2674-4pt_PT
dc.identifier.eid84961839055
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10400.14/23059
dc.identifier.wos000382034500014
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer
dc.subjectResistant starchpt_PT
dc.subjectWheat breadpt_PT
dc.subjectRetrogradationpt_PT
dc.subjectStoragept_PT
dc.titleResistant starch production in wheat bread: effect of ingredients, baking conditions and storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1753
oaire.citation.issue10
oaire.citation.startPage1747
oaire.citation.titleEuropean Food Research and Technologypt_PT
oaire.citation.volume242
person.familyNameAmaral
person.familyNamesousa guerreiro
person.familyNameGomes
person.givenNameOlga
person.givenNamecatarina
person.givenNameAna Maria
person.identifier162628
person.identifier.ciencia-id5C1F-9819-872B
person.identifier.ciencia-id311F-89E5-532C
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.orcid0000-0003-2125-511X
person.identifier.orcid0000-0002-8730-6517
person.identifier.orcid0000-0001-7883-2446
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id55929967800
person.identifier.scopus-author-id57190668768
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationeb35786c-5b28-42ba-8cfa-01fdce28ca01
relation.isAuthorOfPublicationb71979c3-4473-4c39-a1d1-558f9f6aee25
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublication.latestForDiscoveryeb35786c-5b28-42ba-8cfa-01fdce28ca01

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