Thermal and Rheological Properties of Dough and Bread as Affected by Various Cross-linked Cornstarch Substitutions

摘要

Various kinds of cross-linked cornstarches (CLCSs) were used to substitute for wheat flour (5 and 10%), and thermal and rheological properties of dough and bread were examined. The pastes of the substituted flours had lower gelatinization temperaturesand higher viscosities than those of the control. The substitution with low-swelling waxy CLCS (L-CWCS) had higher paste consistency and lower transition enthalpy than those with high- or low-swelling non-waxy CLCS (H-CNCS or L-CNCS) or the control. Thesubstitutions with L-CNCS made harder doughs and higher firmness of breadcrumbs during storage than the others. The specific volumes of breads with cross-linked cornstarch substitutions were slightly smaller than that of the control because of the lackof gluten. The firmness of bread substituted with L-CWCS was softer than that with H- or L-CNCS. In addition, the breads with H-CNCS were softer than that with L-CNCS. The results showed that the compression stress of dough was highly positively correlated with firmness of breads after storage for one and three days (r = 0.876, P < 0.01 and r = 0.809, P < 0.05, respectively). Also, significant positive correlations were detected between the transition enthalpy of dough and firmness of breads after storage for one and three days (r = 0.840, P < 0.05 and r = 0.853, P < 0.05, respectively), whereas no correlation between transition enthalpies of breadcrumbs and firmness of breads was observed.