Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original d...
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MDPI AG
2021-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/8/2197 |
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| author | Jarosław Korus Rafał Ziobro Teresa Witczak Kamila Kapusniak (Jochym) Lesław Juszczak |
| author_facet | Jarosław Korus Rafał Ziobro Teresa Witczak Kamila Kapusniak (Jochym) Lesław Juszczak |
| author_sort | Jarosław Korus |
| collection | DOAJ |
| description | The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread. |
| first_indexed | 2024-03-10T12:25:53Z |
| format | Article |
| id | doaj.art-30f6ab307e1e44dfa8631786e38e76a2 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T12:25:53Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-30f6ab307e1e44dfa8631786e38e76a22023-11-21T15:04:07ZengMDPI AGMolecules1420-30492021-04-01268219710.3390/molecules26082197Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free BreadJarosław Korus0Rafał Ziobro1Teresa Witczak2Kamila Kapusniak (Jochym)3Lesław Juszczak4Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, PolandDepartment of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, PolandDepartment of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, PolandDepartment of Biochemistry, Biotechnology and Ecotoxicology, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 42-200 Częstochowa, PolandDepartment of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, PolandThe study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.https://www.mdpi.com/1420-3049/26/8/2197OSA starchgluten-free breadrheologytexturestaling |
| spellingShingle | Jarosław Korus Rafał Ziobro Teresa Witczak Kamila Kapusniak (Jochym) Lesław Juszczak Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread Molecules OSA starch gluten-free bread rheology texture staling |
| title | Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread |
| title_full | Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread |
| title_fullStr | Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread |
| title_full_unstemmed | Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread |
| title_short | Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread |
| title_sort | effect of octenyl succinic anhydride osa modified starches on the rheological properties of dough and characteristic of the gluten free bread |
| topic | OSA starch gluten-free bread rheology texture staling |
| url | https://www.mdpi.com/1420-3049/26/8/2197 |
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