Effect of Retrograded Waxy Corn Starch on Dough Rheological Properties and Quality of Baguette Bread

The effect of retrograded waxy corn starch on the rheologlcal properties of wheat flour dough and the final quality of baguette breads was investigated. Waxy corn starch pastes (10%) were stored at 5 °C for 7 days and the powder specimens of retrograded starches thus obtained were substituted of wheat flour for bread making at levels of 3, 5 and 7%.The rheological properties of dough were evaluated by farinograph and extensograph. Specific volume, moisture content and firmness of breads, were measured over a period of 0, 2, 4, 6 days. Sensory characteristics of breads were evaluated in the period of 24, 48, 72 storage hours. Water absorption was increased by retrograded waxy corn starch. Generally, the substituted flours developed viscosity rapidly but could not maintain the stability of paste viscosity. The dough made from the substituted flours exhibit weaker and less stability than that made from the wheat flour. The bread which contained retrograded waxy corn starch showed an increase in specific volume and the result of sensory evaluation showed that they were very acceptable. During the storage of bread, increase in firmness was suppressed by adding retrograded waxy corn starch. Results showed that incorporation of 5 % or 7% retrograded waxy corn starch produced considerable improvement in the shelf life of bread. During of storage (6 days), the bread including retrograded waxy corn starch maintained moistness and softness. As a result retrograded waxy corn starch could be used for bread making to improve the quality of bread.