|WOO, KYUNGSOO - Mgp Ingredients|
Submitted to: International Food Technology
Publication Type: Abstract Only
Publication Acceptance Date: 2/18/2010
Publication Date: 7/18/2010
Citation: Kweon, M., Woo, K. 2010. Baking Performance of Phosphorylated Cross-Linked Resistant Starch in Low-Moisture Bakery Goods. International Food Technology.IFT Annual Meeting Book of Abstracts. 078-03:89.
Technical Abstract: Phosphorylated cross-linked resistant starch (RS) is a type 4 RS, which can be used for enhancing the benefits of dietary fiber. The baking performance of the RS was explored using wire-cut cookie baking and benchtop chemically-leavened cracker baking methods to produce low-moisture baked goods (cookie and cracker). Two commercial type 4 RS products (Fibersym® RW and FiberRite® RW) were used to replace 25 and 50% of flour for cookies, and 12.5 and 25% of flour for crackers, to achieve approximate levels for “good” and “excellent” dietary fiber sources on a nutrition label. Although the water holding capacity of Fibersym® RW was greater than that of wheat flour (control), the cookie formulated with Fibersym® RW at 50%, still showed similar geometry to the control. In comparison with Fibersym® RW, the water holding capacity of FiberRite® RW was much greater, and the cookie formulated with FiberRite® RW at 25% replacement already produced a much smaller cookie diameter and a greater cookie height. For both RS products, cookies formulated with 50% flour replacement showed greater color fading than those with 25%. For cracker baking, Fibersym® RW is applicable without an adjustment of water for cracker dough formulated with 12.5% replacement, but with 25% flour replacement, water adjustment was necessary. In contrast, cracker dough formulated with FiberRite® RW needs the addition of extra water at even 12.5% flour replacement. As a result, Fibersym® RW showed much better baking performance in low- moisture baked goods than FiberRite® RW. Water holding capacity of health promoting ingredients like RS products is a critical factor when replacing flour to produce low-moisture baked goods with dietary fiber benefits.