CARBOHYDRATE DIGESTIBILITY AND RESISTANT STARCH OF STEAMED BREAD

Sixteen Australian hard and soft wheats and two U.S. hard wheats were milled into flours (break and reduction) for preparation of steamed br eads. Chemical composition and rheological properties of the flour wer e determined. Steamed breads were analyzed for carbohydrate digestibil ity and resistant starch. There was no relationship between flour type , protein content and specific volume of steamed breads. Carbohydrate digestibility of steamed breads from soft wheat flour was higher than that of breads from hard wheat flour. Reduction flours produced steame d breads with higher carbohydrate digestibility than break flours. Res istant starch was higher in steamed breads from soft wheat flours than in those from hard wheat flours. Reduction flour produced higher resi stant starch levels than break flours. Commercial white bread had resi stant starch levels similar to those of steamed breads from soft wheat flour and hard wheat reduction flour.