Published in Applied Research
Utilization of modified wheat and tapioca starches as fat replacements in bread

Using fat in bread production is expensive, and from the diet point of view, it counts as high caloric food. Since obesity is a significant problem in the USA and many other countries, food industries are turning to the fat replacers in food.

Researchers from the North Dakota State University (Usa) investigated the effectiveness of octenyl succinate anhydride (OSA) modified starches, from two sources (wheat and tapioca), as fat replacers in bread formulation. The Results were published in the Journal of Food Processing and Preservation.

Sample for control was 2% shortening, and for test samples 2% and 4% OSA modified starch and tapioca were used as fat replacers. Tests were performed on dough and baked product (bread). Results showed that samples with 4% OSA modified wheat and tapioca starch can be used as fat replacers in bread production. Dough and bread properties in comparison with control sample with 2% shortening had better or the same characteristics. 

As Practical Applications, modification of starch with octenyl succinic anhydride (OSA) alters the starch properties in many ways that are beneficial to the food industry. Because of the dual, hydrophobic/hydrophilic, nature of OSA starches they have applications as emulsifier or fat-replacement ingredients in bakery products.

Modification of starch with OSA also changes the levels of slowly digestible starch, which is an added benefit for formulation of low calorie breads using OSA starches as fat-replacers. It is important to carefully investigate the use of OSA starches as fat-replacers to determine their specific functionality and to develop a formula with the same characteristics as bread containing fat.


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