The Effects of Heat-Moisture Modified Tapioca Starch On Dough Rheology and Bread Quality

In this study, the effects of substituting wheat flour with 5% and 10% tapioca starch (TS) or heat-moisture modified tapioca starch (MTS) on dough rheology and bread quality were investigated. The addition of MTS increased the water absorption of wheat flour (p 0.05), the addition of 10% MTS decreased this value (p 0.05). With the addition of TS, L* and b* values in bread crusts increased, while the a* value decreased (p 0.05). With the addition of TS, the number of pores decreased and the area increased, resulting in fewer but larger pores (p 0.05). The substitution of MTS for wheat flour did not have a negative effect on the textural properties of bread samples (p>0.05). Specifically, 5% MTS can be substituted into wheat flour and used in bread production.