Utilization of Modified Starch as a Fat Replacement in Bread

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dc.contributor.authorBalic, Ratko Petro
dc.date.accessioned2018-03-08T19:08:45Z
dc.date.available2018-03-08T19:08:45Z
dc.date.issued2015
dc.description.abstractSince industrial revolution, scientist started to develop new bread formulations in order to improve bread quality and shelf life. This research investigated the effectiveness of octenyl succinate anhydride (OSA) modified starches, from two sources (wheat and tapioca), as fat replacers in bread formulation. Samples for control were with different levels of shortening (0% and 2%), and for test samples 2% and 4% OSA modified starch and tapioca were used as fat replacers. Tests were performed on dough and baked product (bread). Results showed that samples with 4% OSA modified wheat and tapioca starch can be used as fat replacers in bread production. Dough and bread properties in comparison with controls sample with 2% shortening had better or the same characteristics.en_US
dc.identifier.urihttps://hdl.handle.net/10365/27691
dc.publisherNorth Dakota State Universityen_US
dc.rightsNDSU policy 190.6.2
dc.rights.urihttps://www.ndsu.edu/fileadmin/policy/190.pdf
dc.titleUtilization of Modified Starch as a Fat Replacement in Breaden_US
dc.typeThesisen_US
ndsu.advisorSimsek, Senay
ndsu.collegeAgriculture, Food Systems and Natural Resourcesen_US
ndsu.degreeMaster of Science (MS)en_US
ndsu.departmentPlant Sciencesen_US
ndsu.programCereal Scienceen_US

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