Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

Abstract

The aim of the study was to check the quality of gluten-free bread produced basing on the recipes, in which part of native starch was replaced with high amylose corn starch (HACS), acetylated distarch adipate (ADA), and hydroxypropyl distarch phosphate (HDP). The application 10 or 15% of chemically modified starches (HDP, ADA) caused the increase in volume of the obtained gluten-free loaves. The changes were accompanied by a decrease of average cell size, and an increase in their number. Due to the addition of modified starch crumb structure became more elastic, which was revealed in the results of stress relaxation. A slight decrease in hardness and chewiness of the crumb was also observed on the day of baking, and its extent depended on the level of modified starch, and was a little more pronounced in case of starch adipate. In comparison to the chemically modified starches, HACS deteriorated structural and mechanical properties of the crumb, which is probably related to their resistance to pasting and divergence in retrogradation pattern, where amylose component is more important than amylopectin.