TY  - JOUR
AU  - Milašinović-Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Dokić, Ljubica
AU  - Nikolić, Ivana
AU  - Soronja-Simović, Dragana
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/507
AB  - The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.
PB  - Wiley, Hoboken
T2  - Journal of Texture Studies
T1  - Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
VL  - 44
IS  - 2
SP  - 115
EP  - 123
DO  - 10.1111/jtxs.12003
ER  - 

@article{
author = "Milašinović-Šeremešić, Marija and Radosavljević, Milica and Dokić, Ljubica and Nikolić, Ivana and Soronja-Simović, Dragana",
year = "2013",
abstract = "The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Texture Studies",
title = "Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch",
volume = "44",
number = "2",
pages = "115-123",
doi = "10.1111/jtxs.12003"
}

Milašinović-Šeremešić, M., Radosavljević, M., Dokić, L., Nikolić, I.,& Soronja-Simović, D.. (2013). Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch. in Journal of Texture Studies
Wiley, Hoboken., 44(2), 115-123.
https://doi.org/10.1111/jtxs.12003

Milašinović-Šeremešić M, Radosavljević M, Dokić L, Nikolić I, Soronja-Simović D. Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch. in Journal of Texture Studies. 2013;44(2):115-123.
doi:10.1111/jtxs.12003 .

Milašinović-Šeremešić, Marija, Radosavljević, Milica, Dokić, Ljubica, Nikolić, Ivana, Soronja-Simović, Dragana, "Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch" in Journal of Texture Studies, 44, no. 2 (2013):115-123,
https://doi.org/10.1111/jtxs.12003 . .