Determination of nutritionally important starch fractions of some Turkish breads

Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread

The goal was to assess the effects of partial replacement of wholemeal rye flour with 30%, 40% and 50% of the high-fibre rye flour (HFRF) on nutritional quality and sensory and physicochemical characteristics of breads. The HFRF supplemented breads (SB30, SB40, SB50) were compared in their nutrients and energy contents, physicochemical and sensory properties, and in vitro digestibility to the control bread (CB). There were no significant differences in shape and volume of loaves, crusts and crumbs appearance, taste and smell of two supplemented breads (SB30 and SB40) and the CB. Compared to the CB, all supplemented breads contained significantly more soluble and insoluble fibre, arabinoxylan and β-glucan, but less available saccharides, including rapidly available glucose. Bread with 40% HFRF (SB40) yielded both, improved nutritional quality and acceptable sensory characteristics comparable to the CB. An in vitro overall digestibility of the SB40 was lower than that of the CB but the losses of dietary fibre and its components after enzymatic digestion were comparable between both breads. In conclusion, rye bread supplemented with 40% of the HFRF had improved nutritional quality and acceptable sensory and physicochemical characteristics and could be considered as an option to commonly consumed wholemeal rye bread.

Farinograph properties and bread quality of flours supplemented with resistant starch

Three different commercial starches (Hylon VII, Novelose 330 and CrystaLean) were incorporated into the bread formulation at different levels and their effects on the rheological and baking properties and resistant starch contents of breads were evaluated. Starch-supplemented doughs were weaker and absorbed more water than those of the base flour. Loaf volumes of the breads decreased above the 10% level for Novelose and above the 20% level for Hylon VII and CrystaLean supplementation. Commercial starches did not have a substantial deteriorative effect on crumb color, external appearance and symmetry of breads. Crust color values decreased at a 30% addition level in Novelose-supplemented and CrystaLean-supplemented breads and above a 10% addition level in Hylon VII-supplemented breads. Firmness of breads increased above the 10% level for Novelose and above the 20% level for Hylon VII and CrystaLean supplementation. Resistant starch contents of the breads (after 1 and 7 days storage) increased significantly as the addition level of commercial starches increased.