Kinetic study of staling in breads with high-amylose resistant starch

Abstract

High-amylose resistant starch breads were long-stored (11 days) at 20 °C for kinetic analysis of different aspectsof the staling process. Bread products were formulated on a French-bread recipe basis and replacing wheat flourby type II resistant starch at different levels: 0% (control), 10% (HM10), 20% (HM20) and 30% (HM30). Experimentsincluded measurements of water activity, moisture loss, amylopectin retrogradation by DSC, crystallinitychanges by X-ray diffraction, and firmness by texture analysis. In the presence of resistant starch waterloss was slower, allowing amylopectin retrogradation to be more extensive. However, HM10 and HM20 hadsimilar firming behavior to the control, likely due to the similar and adequate quality that these breads showedinitially (at day 0). In contrast, samples with high resistant starch content such as HM30 presented a poor-qualityand highly filled crumb that led to the highest firmness during storage.