Rheological properties of dough for cookies affected by addition of resistant starch

The influence of addition of two types of resistant starch, RS3 and RS4 on rheological properties of short dough for cookies were studied. Wheat flour was partially replaced with resistant starch in concentration of 5, 10 and 15%. In order to evaluate viscoelastic properties of obtained dough dynamic ocilatory measurements and cfreep-recovery tests were performed. Addition of RS3 increased stiffness of dough resulting in higher elastic modulus compared to control sample. For such dough, modification in water content was done, increasing it from 20% to 25% in order to obtain one with good process parameters-. Addition of RS4 did not affect viscoelastic properties to the extent requiering water content modification. Results from creep-recovery test showed that addition of resistant starch resultet in lower values of J0 and J1 ie. dough was more resistant to deformation. Recovery part of the curve and values of Je and Jmax indicated dough with RS had stronger structure and better ability to recover once applied stress was removed. Not only had the addition of resistant starch affected rheology of dough but type of starch too.