title: The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.
abstract: 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.
authors.affiliation: School of Applied Sciences, RMIT University, PO Box 2476, Melbourne, VIC 3001, Australia. Electronic address: oliver.buddrick@rmit.edu.au.
authors.forename: Oliver
authors.initials: O
authors.lastname: Buddrick
authors.affiliation: Australian Centre for Research on Separation Science (ACROSS), School of Applied Sciences, RMIT University, GPO Box 2476, Melbourne, VIC 3001, Australia.
authors.forename: Oliver A H
authors.initials: OAH
authors.lastname: Jones
authors.affiliation: School of Applied Sciences, RMIT University, PO Box 2476, Melbourne, VIC 3001, Australia.
authors.forename: Jeff G
authors.initials: JG
authors.lastname: Hughes
authors.affiliation: Department of Mechanical, Materials and Manufacturing Engineering, The University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
authors.forename: Ing
authors.initials: I
authors.lastname: Kong
authors.affiliation: School of Applied Sciences, RMIT University, PO Box 2476, Melbourne, VIC 3001, Australia.
authors.forename: Darryl M
authors.initials: DM
authors.lastname: Small
mesh_terms: D001939:Bread / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D005285:Fermentation; D010938:Plant Oils; D013213:Starch / Q000378:metabolism; D014908:Triticum / Q000378:metabolism
chemical_list: D004043:Dietary Fiber; D010938:Plant Oils; D013213:Starch
keywords: Dietary fibre; Dough fermentation; Prebiotics; Resistant starch; Wholegrain