Role of starch in gluten-free breads

Abstract

Starch has a significant role in the development of gluten-free breads. The physico-chemical and functional properties exhibited by starch directly influence the development of gluten-free breads. The performance of starch in such breads depends upon the chemical composition (amylose, lipid, protein and phosphorus), pasting, gelatinization, swelling, solubility and morphological properties. Gelatinization and pasting properties of starch have a significant role in the development of volume in the gluten-free breads. Damaged form of the starch enhances the action of amylase enzyme, which improves the rate of the fermentation process. Resistant starch (RS) improves the nutritional properties of gluten-free breads by reducing the glycemic index. Upon modification, the physicochemical and functional properties of starch are enhanced. The incorporation of physically and chemically modified starch significantly changes the textural and retrogradation properties of the gluten-free breads. Most of the modified starch reduces the staling of gluten-free breads by reducing the retrogradation.