Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties

Abstract

White wheat flour is a poor source of dietary fiber. Therefore a demand exists for enrichment of bread with non-digestible prebiotic ingredients that exert health-promoting effects. In this study, the effects of beta-glucan (BG) and resistant starch (RS) on the dough properties and bread-making characteristics were investigated. The water absorption of doughs increased with increasing BG and RS levels. Also, development time and farinograph quality number of BG-enriched doughs remained similar to that of the control while the doughs stability decreased, and all of these values decreased when the RS was added. BG was more effective in increasing the dough softening than RS. The resistance to deformation, energy, maximum resistance and ratio number values; increased with the addition of RS or BG, but their extensibility was decreased in comparison to the control. Formulation containing BG/RS combination showed the best farinograph (development time, stability) and extensograph (resistance and extensibility) parameters. The application of BG and RS had similar effect on specific volume, and moisture content while it caused a decrease in firmness after 5 days of storage.