Journal of Food Processing & Technology

Ewa Pejcz

Publications

• Research Article
  Effect of Acetylated Retrograded Starch (Resistant Starch RS4) On the Nutritional Value and Microstructure of the Crumb (SEM) of Wheat Bread
  Author(s): Agata Wojciechowicz-Budzisz, Zygmunt Gil, Radoslaw Spychaj, Anna Czaja, Ewa Pejcz, Anna Czubaszek and Miroslaw ZmijewskiAgata Wojciechowicz-Budzisz, Zygmunt Gil, Radoslaw Spychaj, Anna Czaja, Ewa Pejcz, Anna Czubaszek and Miroslaw Zmijewski
  
  The objective of this study was to evaluate nutritional value and the microstructure of crumb of bread baked with three types of wheat flour with acetylated retrograded resistant starch preparation (RS4) obtained in the laboratory. The research material was three wheat flour type 550, 750 and 2000 incorporated with acetylated retrograded starch obtained in the laboratory with a degree of substitution DS = 0,16. Content of RS4 preparations in the achieved flour samples was 10, 20, 30and 40%. The control sample was wheat flour without additives (0%). The study assessed the nutritional value of bread on the basis of energy value, the total amount of digested starch (TDS) and total dietary fiber (TDF). Also carried pictures of bread crumb investigated using scanning electron microscopy (SEM). Breads baked with whole meal flour type 2000 were characterized by higher energy than breads made.. View More»
  DOI: 10.4172/2157-7110.1000450

  Abstract PDF