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Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough

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Abstract

The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P < 0.05) influenced the maximum resistance to extension achieving the highest value for the dough formulated with 8.8 g/100 g of MRS and 0.12 g/100 g of TG. A modified power-law model was fitted to the stress–strain data obtained from biaxial test, indicating that partial substitution of wheat flour by MRS resulted high n index (degree of strain hardening). Only starch gelatinization enthalpy significantly changed (P < 0.05) by MRS and TG contents, increasing with the increase of TG. The temperatures obtained from thermograms are compared to those obtained from DSC curves from aqueous suspensions of MRS, indicating gelatinization temperatures above 100 °C.

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Acknowledgments

This work was financially supported by the State of São Paulo Research Foundation (FAPESP) and Programa Iberoamericano de Ciencia y Tecnologia para el Desarrollo (CYTED: 106 AC0301 PANXTODOS).

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Authors and Affiliations

  1. Food Engineering Laboratory, Escola Politécnica, University of São Paulo, P.O. Box 61548, São Paulo, SP 05424-970, Brazil

    Diana B. O. Sanchez & Carmen C. Tadini

  2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET, UNLP), Calle 47 y 116, CC 553, La Plata, 1900, Argentina

    Maria C. Puppo & Maria C. Añon

  3. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET, CC 509, 5000, Córdoba, Argentina

    Pablo D. Ribotta & Alberto E. León

  4. Unidad Ceprocor, Agencia Córdoba Ciencia SE, 5164, Santa Maria de Punilla, Córdoba, Argentina

    Pablo D. Ribotta & Alberto E. León

  5. University of São Paulo, NAPAN-Food and Nutrition Research Center, São Paulo, Brazil

    Carmen C. Tadini

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  1. Diana B. O. Sanchez
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  2. Maria C. Puppo
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  3. Maria C. Añon
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Correspondence to Carmen C. Tadini.

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Sanchez, D.B.O., Puppo, M.C., Añon, M.C. et al. Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough. Food Bioprocess Technol 7, 2865–2876 (2014). https://doi.org/10.1007/s11947-013-1246-x

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  • DOI: https://doi.org/10.1007/s11947-013-1246-x

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