Utilization of Modified Starch as a Fat Replacement in Bread
Journal: NDSU Repository (North Dakota State University)
Year: 2015

Since 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 do