Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks

Wheat flour substitution at the levels exceeded 50% negatively affected the color values, moisture content and hardness of breadsticks, which was explainable with the observed microstructure. Breadsticks, of which half of wheat flour was substituted, contained less protein and calories but higher carbohydrate content than the control formula. Such flour substitution increased RS content to 14.88 g in a 45‐gram serving, which led to approximately 15% reduction in in vitro glycaemic index. Summary This study determined the physicochemical, sensorial and nutritional properties of breadsticks to which a resistant starch (RS)‐rich ingredient was incorporated by partial substitution, that is, 40%–70%, of hard wheat flour in the control recipe. Wheat flour substitution at the levels exceeding 50% lightened the colour while decreasing the moisture content and hardness of breadsticks, which was explainable by the microstructure. Changes in properties of breadsticks also affected the suitability of its sensory attributes, particularly colour and texture. Breadsticks, of which half of wheat flour was substituted, contained less protein and calories but higher carbohydrate than the control formula. Such flour substitution increased RS content closed to its effective dose of 15 g in a 45‐g serving, which led to approximately 15% reduction in in vitro glycaemic index. Therefore, incorporating effective dose of RS in breadsticks could be performed, without causing substantial changes in product quality, by partial substitution of wheat flour.