Application of Sago Starch to Baked Foods (Part 1)

Abstract

Muffins and breads were prepared by using sago starch and the cooking properties thereof were examined by instrumental measurements and each product was organoleptically evaluated. The results are summerized as follows:
(1) When muffins were prepared by adding 10% of vital gluten to various starches, an organoleptic evaluation indicated that the sago starch muffin thus obtained had an excellent palatability, a high elasticity and a uniform texture.
(2) Breads were prepared by adding 30% various starches to highly viscoelastic wheat flour and further adding 10% of vital gluten thereto. The one prepared with sago starch showed an excellent puffing, a high elasticity and a desirable crumblingness, compared with a control bread or those prepared with other starches.
(3) Breads were prepared by adding 36% of vital gluten to various starches. The one prepared with the use of sago starch showed a high cohesiveness, elasticity and softness, compared with a control bread. Further, an organoleptic evaluation indicated that the former bread was a better puffing than the control and was more preferable to those prepared with corn starch or potato starch in appearance, elasticity, softeness and total evaluation. Thus it was revealed that sago starch was usable for puffed foods such as muffins and breads and gave a product having a uniform texture and an excellent puffing.