Effect of resistant starch (RS3) addition on rheological properties of wheat flour

• Published in: Die Stärke Vol. 64; no. 7; pp. 511 - 516
• Main Authors: Hong, Se‐Ra, Yoo, Byoungseung
• Format: Journal Article
• Language: English; French; German
• Published: Weinheim WILEY‐VCH Verlag 01.07.2012; WILEY-VCH Verlag; Wiley; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Food science; Fundamental and applied biological sciences. Psychology; resistant starch; Rheological property; Rheology; Starch and starchy product industries; Thermal property; viscoelasticity; viscosity; Wheat flour; Thermal properties; Rheological property; RS; Thermal property; Wheat flour; Cereal product; Resistant starch; Dietary fiber; Polysaccharide; Rheological properties
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.201100170

The rheological properties of wheat flour (WF) mixed with RS type 3 at different concentrations of RS (0, 5, 10, 15, and 20%) were examined. Steady and dynamic shear rheological tests indicated that the magnitudes of consistency index (K), apparent viscosity (ηa,100), dynamic modulus (G′ and G″), and complex viscosity (η*) of the WF–RS mixtures decreased with an increase in the mixing concentration of RS. G′ values of WF–RS mixture samples except for 5% RS as a function of aging time (14 h) at 5°C increased rapidly at initial stage and then reached a plateau region at long aging times. Increasing the RS concentration resulted in the decrease in plateau values. In general, these results suggest that the presence of RS in WF modifies the rheological properties, and that these modifications are dependent on the concentration of RS. The most pronounced changes of viscoelastic properties were observed for WF mixed with 20% RS.