The effect of modified corn starch on reological properties of dough and quality 0f barbary bread

In this research modified corn starch (pregelatinisation) was used at levels of 3،5،7،10% levels to substitute wheat flour and production of barbary bread. Chemical analysis (moisture،ahe،insoluble ash، protien، fat، fibre، pH، particle size، moisture and dry gluten zeleny test، falling number was determined on corn modified starch، blank and treated flour. The rheological properties of dough were also evaluated by farino،extenso amylographs. Staling analysis was done in days of 1،3and 5 by 6 trained panel. Moisture، ash، acid insoluble ash، moisture and dry gluten، protein،fat، zeleny number، pH was descreased by corn modified starch(pregelatinisation). falling number increased by corn modified starch (pregelatinisation). But fibre content was not changed. The results of rheological tests showed،That water absorption and softening degree was increased but stability،development time and quality number was reduced in farinogram and resistence to extention، extensibility and area under curves was improved in extensogram. The results of amylograph test showed that gelatinization tempretur was reduced،and peak viscosity of blank speciment was not significantly different with pregelatinization starch speciment (5%). The results of sensory test showed that treated breads quality were acceptable and were retareded staling.