Abstract
Reduced energy breads were developed by replacing various portions of wheat flour with amylomaize V starch (amylose contents 49.3%), which was shown to be much less susceptible to pancreatic amylase.
Substitution of less than 50% of amylomaize starch for wheat flour had exactly no significant detrimental effects on the functional perorfmance of breadmaking property. In vitro, measurement of digestibility of starch in the samples, with dried extract of rat small intestines, revealed that digestible energy was progressively decreased with increased portions of amylomaize starch in breads; energy availabilities of the breads containing 30% and 50% of amylomaize starch were decreased by 15% and 24% respectively, as compared with conventional wheat flour breads.
Estimation for reduced energy of amylomaize starch breads were also undertaken in vivo through measuring apparent digestibility of three major nutrients in adult rats. The digestibilities were 94.7% for starch, 80.3% for protein and 94.1% for fat in 50% amylomaize starch bread, and each of the measured values was significantly lower than those of wheat flour bread. Digestible energy was figured out to be reduced by 5% in 50% amylomaize starch bread as compared with wheat flour bread. Feeding of amylomaize starch breads to adult rats brought a little decrease in serum cholesterol level and enlargement of cecums.
