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The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten dilution. Optimum dough was formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and enzymes transglutaminase (4 mg/100 g), glucose oxidase (2.5 mg/100 g) and xylanase (0.5 mg/100 g). Dough produced with RS and without enzymes was considered as control and dough without RS or enzymes was considered as regular for comparison. Fundamental rheological parameters were obtained from uniaxial extension, biaxial extension and oscillatory tests. Also, starch gelatinization and retrogradation were studied by differential scanning calorimetry. The partial replacement of WF by RS resulted in less extensible dough, whereas the addition of enzymes increased the strain hardening index allowing higher dough expansion. The addition of enzymes reduced the elastic modulus resulting in a behavior similar to the regular dough. RS was not gelatinized during baking, hence it can be considered as dietetic fiber. Wheat starch retrogradation after 7 days of storage was observed, indicating bread aging. [ABSTRACT FROM AUTHOR]

The effect of three enzymes on the rheology and the baking performance of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to make up the gluten dilution. A full factorial 2 3 design with central point in triplicate was applied with dough formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and the enzymes: transglutaminase (0–8 mg/100 g), glucose-oxidase (0–5 mg/100 g) and xylanase (0–1 mg/100 g). Dough produced without RS or enzymes was considered as regular and dough produced with RS and without enzymes was considered as control for comparison. Bread was produced from regular, control and optimum formulations and the quality was assessed concerning specific volume, firmness and preference by sensory panel. Enzymes had significant effect ( p < 0.05) on the weakening coefficient obtained by fermentation monitoring indicating the central point as optimum formulation. From bread quality tests it was observed that the RS delayed, whereas the enzymes accelerated the aging process. No significant difference of attribute preference was detected by sensory panel, while the bread produced with the optimum dough had the highest value. [ABSTRACT FROM AUTHOR]