Publication: Starch and Modified Starch in Bread Making: A Review
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2016-12-31
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African Journal of Food Science
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Abstract
Starch is an important source of energy in human nutrition. It is also widely used as a processing
aid in several food and non-food industries. Starch in wheat flour contributes to the development
of optimal bread crumb and crust texture. It is also responsible for physical deterioration of bread
quality through staling. Starch is mainly extracted from starch-rich plants such as cereals, root
and tuber crops and legume seeds. It can be modified using chemical, physical or enzymatic
techniques to obtain modified starch. Traditional plant breeding or genetic modification can also
be used to produce starches with modified functionalities. Modified starches are essential food
processing aids because of their enhanced functional properties. The aim of this paper is to
review the role of starch in bread making and subsequently elucidate the influence of modified
starch on the quality of wheat bread.
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Bread, modified starch, starch, wheat