Properties of starch as related to the characteristics of starch-structured breads

Published October 1967. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalogInformation contained within documents may be obsolete. Please check for recent information at the OSU Extension Service website: http://extension.oregonstate.edu/catalog/results.php?cat=AgricultureStarch-structured breads were prepared with five starches-corn, wheat,\ud potato, arrowroot, and waxy maize-used as granular starch with and without\ud addition of 5 percent freshly prepared or retrograded pastes. Highest average\ud scores were for breads made with wheat starch containing retrograded paste and\ud potato starch containing fresh paste. Analysis of variance and correlation coefficients\ud were calculated for the starch properties (amylose content, swelling capacity,\ud and viscosity) and bread characteristics (shape of loaf, grain, chewiness, springiness,\ud and compressibility). The behavior of the various starches differed for all\ud characteristics studied. The differences due to starch were significant at the\ud 1 percent level, and differences due to treatment were significant at the 5 percent\ud level for viscosity at 95° C of the granular and retrograded starch pastes.\ud Bread characteristics were different due to the kind of starch used and the treatment.\ud This work is especially important for people who have food allergies, or\ud who cannot absorb or properly metabolize gluten of wheat flour