UTILIZATION OF MODIFIED WHEAT AND TAPIOCA STARCHES AS FAT REPLACEMENTS IN BREAD FORMULATION

摘要

Using fat in bread production is expensive, and from the diet point of view, itrncounts as high caloric food. Since obesity is a significant problem in the USA andrnmany other countries, food industries are turning to the fat replacers in food.rnThis research investigated the effectiveness of octenyl succinate anhydride (OSA)rnmodified starches, from two sources (wheat and tapioca), as fat replacers in breadrnformulation. Sample for control was 2% shortening, and for test samples 2% andrn4% OSA modified starch and tapioca were used as fat replacers. Tests were performedrnon dough and baked product (bread). Results showed that samples withrn4% OSA modified wheat and tapioca starch can be used as fat replacers in breadrnproduction. Dough and bread properties in comparison with control sample withrn2% shortening had better or the same characteristics.