Characteristics of Starch-structured Breads

The purpose of the research was to investigate the chemical composition of five starches and the physical characteristics of their respective starch pastes as these properties relate to the characteris-tics of starch-structured breads.. Starch-structured breads were pre-pared with five starches, corn, wheat, potato, arrowroot and waxy maize, used as granular starch with and without addition of 5 % freshly prepared or retrograded pastes. All bread characteristics, analyzed by the analysis of variance, were different due to starch or treatment at the 1 % or 5 % level of significance. Amylose content and perform-ance when heated in water were determined for the starches. All measurements, analyzed by analysis of variance, were different due to starch at the 1 % or 5 % level of significance. When temperature was a variable, differences were significant at the 1 % or 5 % level for amylose versus starch characteristics of temperature at maximum viscosity and viscosity of retrograded pastes, and for amylose versus all granular starch bread characteristics and grain and springiness of breads made with 5 % retrograded pastes. Properties of Starch as Related to th