Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of the Properties of Wheat Flours Supplemented with Various Dietary Fibers

  • Lee, Hyun-Ju (Department of Hotel Cuisine and Nutrition, Mokpo Science College) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Home Economics Research Institute, Chonnam National University)
  • Published : 2006.10.30
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Abstract

The effects of resistant starch (RS) and non-starch polysaccharide (NSP) addition on the properties of hard wheat flour were investigated. Total dietary fiber (TDF) levels of various NSP ranged from 78.3-100.0%, but TDF and RS levels of autoclaved RS3 and cross-linked RS4 were 16.1 and 35.0% and 13.2 and 90.9%, respectively. DF-supplemented flour increased swelling power, but RS4-supplemented flour exhibited the lowest it. Solubility increased with the addition of pectin and RS3, but decreased with the addition of cellulose and RS4. RS-supplemented flour had increased lightness (L), but decreased values of redness (a) and yellowness (b). RS3 and pectin increased the dough development time, but RS4, cellulose, and chitosan decreased it. The water absorptions of pectin- and RS4-supplemented flours increased, however the dough stability decreased. The initial pasting temperatures of RS- and NSP-supplemented flours increased regardless of amount added, but the maximum peak viscosity decreased for all except the pectin-supplemented flour.

Keywords

References

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