Waxy starch as dough component and anti-staling agent in gluten-free bread

Abstract

Abstract The aim of the study was to evaluate the influence of waxy starch (WS) on structure formation and staling retardation in starch based gluten-free bread. Corn/potato starch mix in bread formulation was partially replaced with waxy corn/waxy potato starch mix, and the resulting changes in rheological properties of the dough and quality of the bread, as well as its staling kinetics were monitored. It was concluded that the presence of waxy starch modified rheological properties of the dough, causing an increase in values of storage and loss moduli (G′ and G″, respectively) and zero shear viscosity, due to the increased swelling capacity of waxy starch. Moreover 10% replacement of original starch mix with WS mix had the optimal effect on bread volume, accompanied with only slight changes in crumb structure. The presence of WS in amounts 10–15% had a positive impact on texture characteristics of bread crumb, reducing its hardness and chewiness in comparison to control and limiting increase of these parameters during storage. WS added at levels 10–15% caused a reduction in enthalpy of retrograded amylopectin, which indicates, that it could be an effective factor reducing staling of starch based gluten-free bread.