Using Kiwi Starch in Bread: Effects on Dough Texture and Bread Quality

Greg Howard
7th August, 2024

Using Kiwi Starch in Bread: Effects on Dough Texture and Bread Quality

Image Source: Natural Science News, 2024

Key Findings

  • The study by Northwest A&F University found that substituting 10-20% kiwi starch (KS) in bread improved water-binding and dough elasticity
  • Higher KS levels increased bread hardness and air-cell ratio but decreased springiness, resilience, and specific volume
  • KS substitution reduced the bread's glycemic index and inhibited mold growth, extending shelf life at 25°C
Kiwi starch (KS) is an emerging fruit-derived starch-based food material that offers promising applications in bread making. A recent study conducted by Northwest A&F University investigated the effects of substituting wheat flour with 10-20% KS on various aspects of bread production, including the performance of mixed flour, dough characteristics, bread quality, and shelf life[1]. The study found that the inclusion of KS improved the water-binding ability of the mixed flour, facilitating easier gelatinization and enhancing the viscoelastic properties of the dough. However, this substitution also compromised the integrity of the dough's gluten network. As the percentage of KS substitution increased, several changes were observed in the bread's physical attributes. Specifically, the hardness, air-cell ratio, and width-to-height ratio of the bread increased significantly, while springiness, resilience, baking loss, and specific volume decreased (p < 0.05). This research aligns with earlier findings on the impact of substituting wheat flour with alternative ingredients. For instance, a study on germinated lentil flour (LGF) showed that adding LGF to wheat flour enhanced the bread's porosity, specific volume, and elasticity, although it also resulted in a denser crumb structure and darker color[2]. Similarly, the KS substitution enriched the bread's color and flavor by promoting the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor. An important aspect of the study was its focus on the nutritional and shelf-life benefits of KS substitution. The research revealed that KS significantly reduced starch digestibility and the expected glycemic index (GI) of the bread. This finding is particularly relevant for developing low-GI foods, which are beneficial for individuals with diabetes or those looking to manage their blood sugar levels. Previous research on mango peel powder also highlighted its ability to reduce starch digestion rates in bread, suggesting a trend towards using fruit-derived ingredients to create healthier bread options[3]. Additionally, the study found that KS inhibited mold growth and reproduction during storage, thereby extending the shelf life of the bread at 25°C. This is a significant advantage for both consumers and manufacturers, as it reduces food waste and improves product longevity. This aspect of the study complements findings from another research that explored the use of core-shell structured macrocapsules to enhance the content of slowly digestible and resistant starch in food products, which also aimed at improving health benefits and shelf life[4]. Sensory evaluation results indicated that bread with a 10% KS substitution had the highest overall acceptability among consumers. This suggests that a moderate inclusion of KS can enhance the sensory qualities of bread without compromising its appeal. This finding is consistent with earlier studies on LGF, which showed that moderate levels of substitution were well-received by consumers[2]. In summary, the study by Northwest A&F University demonstrates that KS can be a valuable ingredient in bread making, offering improvements in water-binding capacity, viscoelasticity, color, flavor, and shelf life, while also providing nutritional benefits by lowering the glycemic index. These findings build on previous research into alternative flour substitutes and their effects on bread quality, highlighting the potential for KS to contribute to healthier and more sustainable food products.

FruitsNutritionBiochem

References

Main Study

1) Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread.

Published 30th October, 2024 (future Journal edition)

https://doi.org/10.1016/j.fochx.2024.101614

Related Studies

2) Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality.

https://doi.org/10.3390/foods11192982

3) Effects of mango peel powder on starch digestion and quality characteristics of bread.

https://doi.org/10.1016/j.ijbiomac.2019.08.188

4) Calcium alginate/curdlan/corn starch@calcium alginate macrocapsules for slowly digestible and resistant starch.

https://doi.org/10.1016/j.carbpol.2022.119259


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