Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch

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Abstract

The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%.

In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery.

Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs.

Practical Applications

Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than “conventional” fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.

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