Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.

Jarosław Korus,Kamila Kapusniak Jochym,Lesław Juszczak,Rafał Ziobro,Teresa Witczak

doi:10.3390/molecules26082197

Jarosław Korus, Kamila Kapusniak Jochym + Show 3 more

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https://doi.org/10.3390/molecules26082197

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Abstract

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.

Highlights

In the absence of wheat-related proteins in gluten-free products, starch becomes their principal structure forming component, which has a strong influence on their appearance and texture, and consumer acceptance [1,2]
On the basis of the results, it was found that the analyzed dough samples behaved as weak gels and the values of moduli G and G” significantly depended on the angular frequency
The octenyl succinic anhydride (OSA) preparation subjected only to esterification strengthened the structure of the dough, influencing the decrease of its compliance to stress

Summary

Introduction

In the absence of wheat-related proteins in gluten-free products, starch becomes their principal structure forming component, which has a strong influence on their appearance and texture, and consumer acceptance [1,2]. The properties of products in which starch is responsible for structure formation largely depend on its origin Both botanical source and applied modifications significantly influence the microstructure and rheological properties of dough, water retention, and the final quality of starch-based foods [4,6,7]. Gluten-free products are often based on native starch, which is regarded as a food component, but they could contain chemically modified starches with a status of approved additives. Their presence influences the water absorption and rheological properties of the dough as well as the texture and staling of bread crumb [9]. The excessive addition of some types of starch (e.g., cross-linked) could result in an unacceptable increase of crumb hardness [10]

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