Cooking Stability Research Articles

Improvement effect of different protein powder on cooking characteristics of gluten‐free pasta and the establishment of quality evaluation based on principal component analysis

SummaryImproving the edible quality and nutrition of gluten‐free (GF) products is vital for patients to improve their coeliac disease (CD). This study explored the effect of the addition of soybean protein isolate (SPI), ovalbumin (OVA), and whey protein (WP) on the cooking characteristics of rice‐maize‐potato (RMP) GF pasta and made a comprehensive evaluation of the quality of GF pasta. The addition of SPI at higher concentrations would seriously increase the cooking loss of GF pasta. In contrast, the addition of OVA and WP could improve the cooking stability of GF pasta. The amount of OVA and WP powder in GF flour was positively correlated with gelatinization and gel stability, and negatively correlated with cooking loss. Moreover, the addition of OVA to GF flour improved the chewiness, hardness, elasticity and tensile properties of GF pasta based on texture profile analysis. Furthermore, 13 GF pasta with different additions of protein powder were studied based on principal component analysis to evaluate the comprehensive quality of GF pasta. The consistent results of GF pasta cooking characteristics and their ranking in comprehensive quality evaluation verified the reliability of this method. This study provides a reasonable instruction for quality improvement of GF pasta and a theoretical basis for the comprehensive quality evaluation of GF pasta, which could facilitate the development of foods with high cooking characteristics and nutrition suitable for patients with CD.

Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings

This study was designed to investigate the properties of chia seed gum (CSG) and its use in frozen dough. The CSG prepared by vacuum freeze-drying had the lowest water separation (4.22 ± 0.11 %) after three freeze–thaw cycles and the best color among the samples. The addition of 0.4 % to 1.0 % CSG significantly increased the peak, trough and final viscosity and decreased the breakdown and setback of the flour. The water absorption and cooking stability of the dough increased with increasing CSG content. The addition of 0.8 %–1.0 % CSG significantly increased the content of strongly bound water in dough during frozen storage. The CSG improved the texture of dough, and there were no significant differences in hardness, springiness, cohesiveness or chewiness of dough with 0.8 %–1.0 % CSG during frozen storage for 30 days. The cooking loss rate and the cracking rate of the dumpling wrappers with 0.8 % CSG were reduced by 2.31 % and 21.34 %, respectively. In conclusion, CSG can be used to improve the quality of wheat dough and its products and has promising applications in flour products.

Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste

The textured vegetable proteins (TVP) prepared by high-moisture extrusion (HME) are becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle fibers. However, the fibrous structure and texture characteristics of HME-TVP cannot be effectively regulated. In the current work, the effects of soy protein fibrils (SPF) on the texture, structure, and tastes of high-moisture extruded soy protein isolates (SPI) were investigated to improve the quality of extruded SPI products. Besides, the fluorescence polarization spectroscopy method was established to scientifically evaluate the degree of anisotropy of extrudates at the molecular level based on the intrinsic fluorescence properties of proteins. The results showed that the presence of 10 wt% SPF decreased the hardness of SPI extrudate by 35% while increasing its anisotropic index by 32%, indicating that the self-assembled protein fibrils modulated the texture and promoted the formation of fiber-rich structures of the extrudates with a defined fiber orientation. The involvement of SPF also enhanced the water holding capacity of extrudates with improved cooking stability. Furthermore, the bitterness and astringency values of the SPI extrudates were reduced by 46% and 33%, respectively, in the presence of an SPF level of 20 wt%. These findings would provide technical support for the development of theories and methods for the quality-directed regulation of HME-TVP.

Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration

Brown rice flour (BRF) and corresponding brown rice noodle (BRN) were prepared by different methods and the mechanism of impact of extruded rice bran on cooking stability of BRN was investigated. The particle size distribution, damaged starch content and pasting properties of BRFs were evaluated and the texture properties, microstructure and moisture distribution during cooking of BRNs were investigated. The average particle size and damaged starch of brown rice flour refilled with extruded rice bran (BRF-E) and brown rice flour refilled with nonextruded rice bran (BRF-NE) were obviously less than that of the brown rice flour by fully crushed brown rice (BRF-F). The peak viscosity (PV), setback viscosity (SV) and pasting temperature (PT) of BRF-E and BRF-NE were significantly higher than that of BRF-F. The results of scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that the microstructure of BRN-E was most compact, which indicated that using BRF refilled with extruded rice bran to produce BRN could promote BRN formed a compact texture structure. Meanwhile, water migration and texture properties analysis demonstrated that BRN-E had better cooking stability and chewiness.

Effects of high‐temperature cooking soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper

SummaryWheat flour was replaced by soybean dregs with contents of 0.5%, 1.0%, 1.5%, 2.0% and 2.5% respectively. The effects of soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper were studied. The results showed that with the increase of the content of soybean dregs, the total weakening value and retrogradation value of mixed flour decreased. The cooking stability reached its maximum when the addition of soybean dregs was 1.0%. The attenuation value and enthalpy value of mixed powders decreased gradually, and the regeneration value was consistent with the research results of thermal–mechanical properties. This shows that the addition of soybean dregs enhances the thermal stability and anti‐ageing ability of wheat flour. The content of free water in dough decreases, which enhances the ability of doughs to bind water. The microstructure showed that when the addition amount was 1.0%–1.5%, soybean dregs had little damage to the gluten network structure in the dough. The sensory results showed that the use of soybean dregs in cooked dumpling wrapper products improved the sensory changes of potential consumers.

Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions.

There is great interest in the development of plant-based alternatives to meat products to meet the rising demand from vegans, vegetarians, and flexitarians. Ideally, these products should look, feel, taste, and behave like the meat products they are designed to replace. In this study, we investigated the impact of simulated freeze-thaw and cooking treatments on the properties of plant-based adipose tissues formulated using high internal phase emulsions (HIPEs) or gelled emulsions (GEs). The HIPEs consisted of 75% oil, 2% soybean protein, 23% water, while the GEs consisted of 60% oil, 2% soybean protein, 2% agar and 36% of water. Low melting point (soybean oil) and high melting point (coconut oil) oils were used to create emulsions with either liquid or partially crystalline lipid phases at ambient temperature, respectively. In general, GEs were harder than HIPEs, and emulsions containing coconut oil were harder than those containing soybean oil at ambient temperatures. The thermal behavior of the plant-based adipose tissue was compared to that of beef adipose tissue. Beef adipose tissue was an opaque whitish semi-solid at ambient temperature. These properties could be mimicked with all types of HIPEs and GEs. The structure of the beef adipose tissue was resistant to freezing/thawing (-20/+20 °C) but not cooking (90 °C, 30 min). Soybean HIPEs and GEs were relatively stable to simulated cooking but not freeze-thawing. Conversely, coconut HIPEs and GEs exhibited the opposite behavior. These results have important implications for the formulation of alternatives to animal adipose tissue in plant-based foods.

High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade proteins have attracted much attention. In this study, Spanish mackerel protein (SMP)-procyanidin (PC) hybrid nanoparticles (SPHPs) were prepared through electrostatic interactions and hydrogen bonding as an emulsifier for HIPPEs. Transmission electron microscopy (TEM) showed that, unlike the spherical SMPs, the SPHPs had a cross-linked structure with rough surface. The particle size of HIPPE droplets decreased with increasing SPHP concentration. Photographs and magnetic resonance imaging (MRI) showed that the HIPPEs stabilized by SPHPs had a stable gel structure and the oil protons were evenly distributed when the oil fraction of HIPPEs was 85%. Low-field nuclear magnetic resonance (LF-NMR) transverse relaxation showed that the water state in HIPPEs stabilized by SPHPs was mainly immobilized and showed good stability after 4 weeks of storage. Rheological analysis showed that the HIPPEs had good viscoelasticity and thixotropy. Simulated digestion experiments showed that the HIPPEs improved the bioaccessibility of astaxanthin. The application of HIPPEs in surimi products shows that HIPPEs in surimi had a high adhesion rate (47.89%) and good cooking stability. HIPPEs stabilized by SPHPs could achieve efficient delivery of astaxanthin and had the potential to be applied to functional surimi products in the form of simple adhesion. • Spanish mackerel protein-procyanidin particles were prepared to stabilize HIPPEs. • Procyanidins boosted the emulsifying capacity of Spanish mackerel proteins. • HIPPEs have solid-like gel properties and long-term stability. • HIPPEs improved the stability and bioaccessibility of astaxanthin. • HIPPEs applied to surimi had high adhesion and good cooking stability.

Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.

This study aimed to evaluate the potential of 10%, 20%, and 30% of raw (ARF) and germinated (AGF) ayocote bean flour as a partial substitute for wheat flour in breadmaking. Substitution with both ayocote bean flours modified the water absorption and development time while maintaining the dough stability. Supplemented breads had 13%, 51%, and 132% higher protein, mineral, and crude fiber content, respectively, than control bread (100% wheat). The breadmaking features, color and crumb firmness, were affected by the substitution level. Sensory analysis revealed that germination could improve the taste and smell of breads produced with ayocote bean flour. The sensory attribute scores of 10% AGF bread were comparable to those of the control bread. Supplementation reduced the in vitro protein digestibility, although the effect was less pronounced in 10% ARF and 20% AGF breads. The limiting amino acid score of supplemented breads increased up to 70%, which improved their protein digestibility-corrected amino acid scores. Supplementation with 20% or 30% of both ARF and AGF increased resistant starch values and decreased the total digestible starch of breads. Thus, the results showed that substituting wheat with ARF or AGF improves the nutritional properties of bread. However, low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties. PRACTICAL APPLICATION: Substituting wheat flour with ayocote bean flour improved the nutritional value of bread. Germination of ayocote beans decreased the cooking stability of composite dough. Bread fortified with ayocote flour had high levels of essential amino acids. Bread with raw or germinated ayocote flours had high limiting amino acid scores. Composite bread had high resistant starch and low total digestible starch.

Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility

Phenolic compounds affect starch-based gels features and their further hydrolysis with starch digestive enzymes. However, the acidification produced by the addition of phenolics, might be responsible in some extent of the effects reported. The aim was to analyze the effect of different phenolic compounds (benzoic, protocatechuic, vanillic and veratric acid) on microstructure, texture, and digestion of corn starch gels, discriminating between the effect related to pH decrease and that associated to phenolics. Phenolic compounds reduced cooking stability and final gel viscosity, due to the acidic pH, but that effect was not observed at gels of similar pH (around 5.5). At that pH starch gels retained higher amount of phenolics (from 27.70 ± 0.77 for veratric acid to 37.18 ± 3.44 for protocatechuic acid). The effect on starch in vitro digestibility of gels was dependent on the type of phenolic compound, but when comparing at similar pH, all phenolics decreased at least 5% the rate and extent of starch hydrolysis. Higher inhibition against α-amylase was obtained with phenolic compounds with more than one hydroxyl group, like protocatechuic. Overall, phenolic compounds added into starch-based food matrix could modulate the postprandial glucose release when proper pH adjustment was conducted (pH gel > pKa phenolic compound).

Enhancement of vitamin D2 in edible mushroom using ultraviolet irradiation and assessing its storage and cooking stability

Purpose The purpose of this study was to optimize the parameters for enhancing the vitamin D2 formation in three edible mushroom varieties, namely, shiitake mushroom (Lentinula edodes), white button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus) using ultraviolet (UV) irradiation. Design/methodology/approach Freshly harvested mushrooms were irradiated with UV-B and UV-C lamps. Further, mushrooms were treated with UV-B at a distance ranging between 10 and 50 cm from the UV light source, for 15–150 min, to maximize the conversion of ergosterol to vitamin D2. Analysis of vitamin D2 content in mushrooms before and after UV exposure was done by high pressure liquid chromatography (HPLC). Findings HPLC results showed a significant (p < 0.001) increase in vitamin D2 levels of shiitake (17.3 ± 0.35 µg/g), button (24.9 ± 0.71 µg/g) and oyster (19.1 ± 0.35 µg/g) mushrooms, irradiated with UV-B at a distance of 20–30 cm for 120 min. Further, stability studies revealed that vitamin D2 levels in UV-B-irradiated mushrooms gradually increased for 48 and 72 h of storage at room and refrigeration temperatures, respectively. During cooking operations, 62%–93% of vitamin D2 was retained in UV-B-irradiated mushrooms. Originality/value This study describes the most effective parameters such as ideal wavelength, mushrooms size, duration of exposure and distance from UV sources for maximum vitamin D2 formation in edible mushrooms using UV irradiation. Further, assessment of vitamin D2 stability in UV exposed mushrooms during storage period and cooking operations has been carried out. In addition, this study also provides a comparison of the vitamin D2 levels of the three widely cultivated and consumed mushroom varieties treated simultaneously under similar UV exposure conditions.

Impact of brown foxtail millet (Setaria italica) flour on thermo‐mechanical properties of flours from different rice varieties

SummaryThe physical, functional and thermo‐mechanical properties of rice flours prepared from long, round and medium rice grain and of foxtail millet (Setaria italica) flour were investigated. The impact of foxtail millet flour addition on the thermo‐mechanical properties to the rice flours was also explored. Rice flour from long grain had higher amylose content (26.37%), while the rice flour from round grain had better hydration properties compared to the other rice flours. The dough from long grain rice flour exhibited higher starch gelatinisation temperature and cooking stability and lower starch retrogradation compared to the other investigated rice flours. Foxtail millet flour addition to the rice flours exerted a lower impact on the thermo‐mechanical properties of the dough based on rice flour from long grain compared to the other investigated rice flours. These differences might be due to the differences in terms of starch properties and proximate composition of the flour samples.

Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour

Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite of different concentrations, were added into flour at a 4% level, which had a significant impact on free sulphhydryl, disulphide bonds, and the ratio of the two indices. There was no relevance between the ratio and other parameters except for free sulphhydryl. The mixed flour doughs had reduced water absorption, dough development time, dough stability time as well as degree of weakening (P < 0.05). Disulphide bonds were associated negatively with the rate of starch gelatinisation (C3–C2), peak, and setback and these characteristics were correlated strongly with dough development time, dough stability time, and progressive protein weakening (C2–C1). The stability of starch gelatinisation and cooking stability of mixed flours did not remain significantly different. The larger the concentration of sodium sulphite, the higher the peak, breakdown, final viscosity, and setback values, but there were no significant differences between samples. For all samples, storage modulus and loss modulus increased with increasing scanning frequency. For mixed doughs, the trend lines of moduli decreased with increasing levels of reduction in added gluten. There was no substantial effect on thermal properties of flours.

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders.

Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.

Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability

Biofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of carotenoids and starch pasting properties of porridges made from select biofortified maize genotypes. Steeping had a modest effect (<9% loss) on total carotenoid stability during relatively shorter steeping periods (<72 h). However, more extended steeping periods (up to 120 h) had a detrimental effect on total carotenoid recovery (61% loss). Xanthophylls showed greater stability (82% retention) compared to carotenes (30% retention) during subsequent wet cooking of fermented flours. Interestingly, steeping of maize did modify pasting properties, with peak viscosities increasing from 24–72 h of steeping potentially impacting cooking stability. These results suggest that steeping can impact carotenoid retention and potentially optimal steeping times would be 24–72 h for acceptable carotenoid retention.

MODIFIKASI PATI SECARA ASETILASI DAN APLIKASINYA PADA PEMBENTUKAN FILM

Along with the development of technology and processing methods used, native starch can be modified to improve its chemical, physicochemical characteristics so that it can be utilized for further products. Modified starches are starches whose hydroxyl groups have been changed by a chemical reaction (esterification, etherification, or oxidation) or by disturbing the original structure. One method of chemical starch modification commonly used is acetylation, which produces acetylated starch. Acetylated starches are produced from starch granules ethered with acetate groups by substituting starch hydroxyl groups. Chemical starch modification by acetylation with inserting an acetyl group in the OH group starch through the acetylation reaction. The reagents commonly used in the acetylation method are vinyl acetate, acetic acid, and acetic anhydrous. Acetylated starch has the physicochemical properties advantages such as gelatinization temperature, development power, solubility, and paste clarity are high. Another advantage is better storage and cooking stability when compared to native starch. In addition, the quality of the products produced from starch acetate is more stable and resistant to retrogradation. In general, starch modification by acetylation is greatly influenced by several factors, including intrinsic and extrinsic factors. Intrinsic factors include the structure of the granules (the shape and size of the granules), the composition of the granules (ratio of amylopectin and amylose, and compositions other than starch). While extrinsic factors consist of reagents (reagent type, concentration), condition of the media reaction (temperature, pH, reaction time, and pressure ), these factors will affect the degree of substitution,% acetyl, physicochemical, morphological and rheological properties, thermal and pasting of acetylated starch. In its application based on the degree of substitution, acetylated starch is classified into three levels, namely low, medium, high. Acetate starch with low DS (0.01-0.2) can function as film-forming, binder, adhesive, thickener, stabilizer, and texturing agent.

Structural transformation of crystallized debranched cassava starch during dual hydrothermal treatment in relation to enzyme digestibility

Structural transformation of crystallized debranched cassava starch prepared by temperature cycling (TC) treatment and then subjected to annealing (ANN), heat-moisture treatment (HMT) and dual hydrothermal treatments of ANN and HMT was investigated. The relative crystallinity, lateral crystal size, melting temperature and resistant starch (RS) content increased for all hydrothermally treated samples, but the slowly digestible starch (SDS) content decreased. The RS content followed the order: HMT → ANN > HMT > ANN → HMT > ANN > TC, respectively. The HMT → ANN sample showed a larger lateral crystal size with more homogeneity, whereas the ANN → HMT sample had a smaller lateral crystal size with a higher melting temperature. After cooking at 50% moisture, the increased RS content of samples was observed, particularly for the ANN → HMT sample. These results suggest that structural changes of crystallized debranched starch during hydrothermal treatments depend on initial crystalline characteristics and treatment sequences, influencing thermal stability, enzyme digestibility, and cooking stability.

Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making.

In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25-33μm) and small spherical-shape (5-8μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61°C). At high temperature (90°C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24%) and springiness (10%) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.

Effect of aqueous ozonation on the pasting, flow and gelatinization properties of wheat starch

Wheat starch–water suspensions were exposed to ozone gas for 15, 30, and 60 min at 5 °C at a concentration of 0.00042 g dissolved ozone/100 g. Pasting properties were determined by using a Rapid Visco Analyzer (RVA) while a Bohlin rheometer was used to obtain flow behaviour (n) and consistency (K) indices. An enzymatic method using glucoamylase was applied to calculate percent starch gelatinization. Pasting temperature (PT) of ozonated starch samples decreased significantly (P < 0.05) as compared to that of native starch. Cooking stability starch samples increased upon ozonation indicated by lower breakdown viscosity (BV) values. The retrogradation tendency of wheat starch samples was reduced after ozonation which was indicated by lower setback viscosities (SV). Native and ozonated starch samples exhibited a shear-thinning behaviour with values of flow behaviour indices (n) between 0.57 and 0.76. The greater n values obtained for ozonated starch samples as compared to native starch showed that ozonation increased the shear-thinning behaviour of wheat starch. Percent gelatinization for all ozonated starch samples were significantly higher than the control starch samples (P < 0.05), probably due to, weakened hydrogen bonding between the starch molecules and partial depolymerization of starch molecules by ozonation.

Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria

Four thermotolerant lactic acid bacteria strains (UAM15c, UAM10a, UAM17, UAM18) were inoculated in two cooked sausage formulations (one full fat and sodium and one fat-sodium reduced). Total moisture content, expressible moisture and cooking stability, pH and CIE-Lab color, and texture were evaluated during 15 days of storage at 4°C. Inoculation improved cooking stability and reduced water release in both formulations, resulting as well in lighter and less red and yellow coloration. Inoculation of thermotolerant lactic acid bacteria resulted in less hard and more cohesive texture. Microscopy showed that P. acidilacti UAM15c and L. plantarum UAM10a secreted exopolysaccharides probably related to high moisture stability and better textural properties, as compared with non-inoculated samples.

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

The feasibility of emulsifying starches as bread improvers was investigated by incorporating starch sodium octenyl succinate (OSA-st), pre-gelatinized OSA-st and hydrolysed spray-dried OSA-st at 2.5, 5 and 10 % into wheat flour. Dough rheological properties (creep and recovery measurements; Mixolab, Alveograph) and bread quality parameters (specific loaf volume, crust and crumb colour, crumb moisture, crumb grain features, texture) were evaluated. The substituted flours, except hydrolysed OSA-st, significantly increased water absorption measured by Mixolab. The study on the rheological behaviour of doughs containing emulsifying starches, performed using a rheometer and an Alveograph, showed that OSA-st incorporation yielded strengthened dough, whereas pre-gelatinized and hydrolysed OSA-st addition led to more extensible dough. With regard to the thermal behaviour, investigated in water-limited systems by Mixolab, doughs prepared from pre-gelatinized OSA-st and hydrolysed OSA-st exhibited lower maximum peak torque, whilst all three examined starches increased cooking stability and decreased the setback value. Specific volumes of loaves baked from the substituted flours increased, and the highest effect was observed with pre-gelatinized OSA-st, which consequently produced bread crumbs with the largest mean gas cell area. The bread crumbs baked with octenyl succinate starches were whiter and softer. Although upon 1 day of storage no significant moisture retention capacity of emulsifying starches was noticed, the firmness values of OSA-st and pre-gelatinized OSA-st-supplemented bread crumbs, after 24 h of storage, were similar to or significantly lower than those of the control determined 2 h after baking. The obtained results indicate a requirement for further optimization of the octenyl succinate starch-supplemented doughs in terms of the combination of different types and levels of modified starches in order to obtain maximum bread quality.