engleski

Resistant starch - an ideal fibre for the cereal industry

Recently, a healthy diet is being increasingly promoted among the western population due to a high incidence of excessive weight and obesity among the adult and children populations. However, it is very hard to change habits, especially when food is involved. Therefore, any intervention in the nutritional value of popular calorie-dense products is desirable and beneficial. In bakery products, adding fibre poses a technological and a sensorial challenge due to the influence on water binding during dough formation, problems with shaping, dough rising during baking, etc. All of these result in products with reduced quality attributes and consumers do not accept them as well as "original" products. The solution may be sought in resistant starch - the portion of starch that escapes digestion in the small intestine and undergoes bacterial fermentation in the large intestine. EFSA reported that there is a cause and effect relationship between consumption of food rich in resistant starch and a reduction of post- prandial effects: treatment of chronic kidney disease, plasma lipids, satiety, and bodyweight. Although physiologically resistant starch has the properties of a fibre, technologically it is the same as digestible starch - hence, the influence on product quality is minimal. This presentation will give a short overview of novel research regarding the application of resistant starch in bakery and biscuit production.

resistant starch ; bakery products ; biscuit ; quality

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