Effects of leavening agent and time on bread texture and in vitro starch digestibility.

ABSTRACT: Wheat dough added with baking dried yeast (BDY, 5 g) or baking powder (BP, 5 g) was leavened for 0, 2, 4 and 6 h for producing white bread (B_BDY or B_BD, respectively). The specific volume of B_BDY was higher than for B_BP. FTIR analysis revealed that B_BP reduced the short-range crystallinity of starch granules, an effect magnified by the leavening time. Hardness and cohesiveness were higher for B_BDY than for B_BP which had a fragile crust structure. Readily digestible starch content of B_BDY decreased (16.1-10.8%), while that of B_BD increased at (17.1-31.5%) with leavening time. The opposite trend was found for resistant starch which increased from 71.2 to 79.1% for B_BDY, and decreased

SUBMITTER: Garcia-Hernandez A 

PROVIDER: S-EPMC9046505 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature