Improving bread quality by gelatinized starch

Abstract

Bread is a bakery product with low moisture content. It have a hard and sticky texture that cause difficult to eat. Therefore, in the present study the effect of gelatinized starch (wheat, corn, rice, tapioca and glutinous starch) to improve of bread quality was determined. Starch were gelatinized and added as bread ingredients. Gelatinized starch influenced the quality of bread. The bread obtained gelatinized starch with high specific volume and moisture content but low density (p≤0.05). Sensory evaluation showed that the bread which contained from gelatinized tapioca starch obtained highest score especially texture and overall acceptance from the panelists. Tapioca gel has been used as texture improving agent in bead. The effect of tapioca gel on the quality of bread were determined. The tapioca gel (0, 20, 30, 40 and 50% of wheat starch) was used in the formulation of the bread. Increasing tapioca gel improved specific volume, moisture content, density and sensory quality (p≤0.05); however, these quality were deteriorated as add tapioca gel up to 50% (p≤0.05).