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Modified starch as fat replacement: effect on flour and dough characteristics
K. WHITNEY (1), S. Simsek (1) (1) North Dakota State University, Fargo, ND, U.S.A..

Modification of starch with octenyl succinic anhydride (OSA) alters the starch properties in many ways that are beneficial to the food industry. Because of the dual, hydrophobic/hydrophilic, nature of OSA starches they have applications as emulsifier or fat-replacement ingredients in bakery products. This research investigated changes in flour pasting and dough quality characteristics when octenyl succinate anhydride (OSA) modified starches were added as fat replacers. Dough was prepared with no fat, 2% vegetable shortening, and 2% and 4% OSA modified wheat and tapioca starches.  Pasting properties were measured using a rapid visco analyzer (RVA). Gel firmness, dough stickiness and dough extensibility and resistance to extension were measured with a texture analyzer. The peak viscosity ranged from 213 to 252 rapid visco units (RVU). The control sample (shortening) had significantly (p<0.05) lower peak viscosity, breakdown and cold paste viscosity than samples with OSA starches. Fat replacers resulted in significantly (p<0.05) lower gel firmness and stickiness. Using OSA starches also had an influence on dough quality. Dough stickiness ranged from 215 to 279 mN and dough with OSA modified starches had significantly (p<0.05) lower stickiness than dough with vegetable shortening. The resistance to extension was significantly (p<0.05) lower for dough with no shortening (251 mN) and dough with vegetable shortening (268 mN) compared to dough prepared with OSA starches. OSA wheat starch dough had significantly (p<0.05) higher resistance to extension than the OSA tapioca starch dough. Overall, the OSA starches preformed well as fat replacers, in regards to pasting properties and dough quality. OSA starches reduced gel hardening during refrigerated storage and increased dough strength.