UTILIZATION OF MODIFIED WHEAT AND TAPIOCA STARCHES AS FAT REPLACEMENTS IN BREAD FORMULATION

Abstract

Using fat in bread production is expensive, and from the diet point of view, it counts as high caloric food. Since obesity is a significant problem in the USA and many other countries, food industries are turning to the fat replacers in food. This research investigated the effectiveness of octenyl succinate anhydride (OSA) modified starches, from two sources (wheat and tapioca), as fat replacers in bread formulation. Sample for control was 2% shortening, and for test samples 2% and 4% OSA modified starch and tapioca were used as fat replacers. Tests were performed on dough and baked product (bread). Results showed that samples with 4% OSA modified wheat and tapioca starch can be used as fat replacers in bread production. Dough and bread properties in comparison with control sample with 2% shortening had better or the same characteristics.