African Journal of Food Science
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Article Number - F11ADFD61432


Vol.10(12), pp. 344-351 , December 2016
DOI: 10.5897/AJFS2016.1481
ISSN: 1996-0794



Review

Starch and modified starch in bread making: A review



Calvin Onyango
  • Calvin Onyango
  • Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
  • Google Scholar







 Received: 30 June 2016  Accepted: 27 September 2016  Published: 31 December 2016

Copyright © 2016 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Starch is an important source of energy in human nutrition. It is also widely used as a processing aid in several food and non-food industries. Starch in wheat flour contributes to the development of optimal bread crumb and crust texture. It is also responsible for physical deterioration of bread quality through staling. Starch is mainly extracted from starch-rich plants such as cereals, root and tuber crops and legume seeds. It can be modified using chemical, physical or enzymatic techniques to obtain modified starch. Traditional plant breeding or genetic modification can also be used to produce starches with modified functionalities. Modified starches are essential food processing aids because of their enhanced functional properties. The aim of this paper is to review the role of starch in bread making and subsequently elucidate the influence of modified starch on the quality of wheat bread.

Key words: Bread, modified starch, starch, wheat.

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APA Onyango, C. (2016). Starch and modified starch in bread making: A review. African Journal of Food Science, 10(12), 344-351.
Chicago Calvin Onyango. "Starch and modified starch in bread making: A review." African Journal of Food Science 10, no. 12 (2016): 344-351.
MLA Calvin Onyango. "Starch and modified starch in bread making: A review." African Journal of Food Science 10.12 (2016): 344-351.
   
DOI 10.5897/AJFS2016.1481
URL http://academicjournals.org/journal/AJFS/article-abstract/F11ADFD61432

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