Utilization of alternative resistant starch-rich flours in sourdough bread development

Abstract

Importance of the work: Sourdough bread provides a suitable matrix for incorporating
functional ingredients such as resistant starch (RS), which can enhance the nutritional
profile of bakery products.
Objectives: To develop consumer-acceptable sourdough bread enriched with RS-rich
flours and to evaluate its physicochemical and sensory properties.
Materials and Methods: Six alternative RS-rich flours—red bean, black bean, white
bean, cashew nut, oat and green banana—were used as partial substitution for wheat
flour at levels of 0–20% (weight per weight). Evaluation was based on the chemical
composition, functional properties, bread quality and consumer acceptance.
Results: RS-rich flour substitution significantly affected sourdough bread quality. The
white bean flour at 20% provided the highest protein and dietary fiber contents but
reduced loaf volume. The black bean flour at 10% produced the firmest crumb, while
green banana flour at 15% had the highest RS retention. Consumer testing indicated that
the red bean flour at 15% achieved the highest overall liking, particularly for taste and
aroma. Just-About-Right analysis supported the selected substitution levels and identified
attributes requiring minor adjustment.
Main finding: The RS-rich flours improved sourdough bread nutrition by increasing RS,
protein or fiber, while maintaining acceptable sensory quality.