Effect of resistant starch (RS3) addition on rheological properties of wheat flour

摘要

The rheological properties of wheat flour (WF) mixed with RS type 3 at different concentrations of RS (0, 5,10,15, and 20%) were examined. Steady and dynamic shear rheological tests indicated that the magnitudes of consistency index (K), apparent viscosity (%,100)> dynamic modulus (G' and G"), and complex viscosity of the WF-RS mixtures decreased with an increase in the mixing concentration of RS. G' values of WF-RS mixture samples except for 5% RS as a function of aging time (14 h) at 5°C increasedrapidly at initial stage and then reached a plateau region at long aging times. Increasing the RS concentration resulted in the decrease in plateau values. In general, these results suggest that the presence of RS in WF modifies the rheological properties, and that these modifications are dependent on the concentration of RS. The most pronounced changes of viscoelastic properties were observed for WF mixed with 20% RS.