| Summary: | 碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 101 === Resistant starch (RS) is a kind of dietary fiber, it can''t be degraded in the healthy human small intestine and beneficial to human body. Many researches indicate that the functional properties of resistant starch include prevention of colonic cancer,hypoglycemic effects, inhibition of fat accumulation,etc.
The aim of this study was to evaluate the physical properties, textural and sensory changes that take place in resistant bread when increasing ratio of the flour was substituted by resistannt starch. This study was divided into two parts.
The first part was assessed the optimal addition of resistant starch ratio, results showed that substituted 10% resistant starch group and the control group were similar, significant difference was found between RS20, RS30 and control group, this is because wheat protein were diluted by resistant starch that makes resulting in smaller size, dense texture.
The second part was to add vital wheat gluten to resistant starch bread, the results showed that vital wheat gluten could not improve dough properties but storage test could be delay during the aging of the bread. The addition of resistant starch had no significant effect on the sensory properties of control group,it could be used as a health new choice to the prevention of diseases of civilization.
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