The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads

• Published in: Food chemistry 2015-08, Vol.180, p.181-185
• Main Authors: Buddrick, Oliver, Jones, Oliver A.H., Hughes, Jeff G., Kong, Ing, Small, Darryl M.
• Format: Article
• Language: English
• Subjects: Bread - analysis; Dietary Fiber - analysis; Dietary fibre; Dough fermentation; Fermentation; Plant Oils; Prebiotics; Resistant starch; Starch - metabolism; Triticum - metabolism; Wholegrain
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.02.044

•The addition of palm oil has an effect on the formation of resistant starch.•Sourdough fermentation of rye bread has a greater impact on resistant starch.•Bulk fermentation of wheat breads has less impact on resistant starch formation. Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process.