抄録
The effects of potato starch and modified (hydroxypropylated and cross-linked) potato starch on breadmaking properties were studied. Potato starch or modified starch was blended with wheat flour at the ratio of 0 (control),10,20 or 30% for breadmaking. The water absorption tested by a Farinography was decreased by blending each starch and particularly by blending the potato starch. Blending with 30% of modified starch resulted in lower gas production, and the loaf volume decreased with increasing blending ratio of the starch. The crumb of bread made from wheat flour with potato starch was higher in hardness and lower in cohesiveness than that made from the control without starch, while blending with modified starch resulted in higher levels for both properties. A discontinuous gluten network was apparent in the bread made by the blending with each type of starch.
