Effects Of starchy and β-glucan additives on flour, dough, and bread parameters

Abstract

Composite flours were formulated from wheat flour and additives containing high amylose starch, resistant starches of RS2 and RS3 types, and barley β-glucan. Different parameters of flours, doughs, and final breads were evaluated. Almost all composite flours had significantly worse parameters as flour and dough in comparison to control. Sensory parameters of breads were also lower, though loaves supplemented with up to 15% (w/w) of high amylose starch (Hylon® VII), RS2 (Hi-maizeTM 260), and RS3 (Novelose® 330) were considered as acceptable, with higher content of RS observed. Loaves with β-glucan (Barliv™ barley betafiber) were not acceptable either in sensory or technological parameters.