@article{article_1512781, title={The Effects of Heat-Moisture Modified Tapioca Starch On Dough Rheology and Bread Quality}, journal={Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi}, volume={25}, pages={114–122}, year={2025}, DOI={10.35414/akufemubid.1512781}, author={Çetin Babaoğlu, Hümeyra}, keywords={Ekmek, Ekstensograf, Farinograf, Gözenek yapısı, Tapyoka nişastası, Tekstür}, abstract={In this study, the effects of substituting wheat flour with 5% and 10% tapioca starch (TS) or heat-moisture modified tapioca starch (MTS) on dough rheology and bread quality were investigated. The addition of MTS increased the water absorption of wheat flour (p <0.05). While the use of TS and MTS reduced stability, it increased the degree of softening (p <0.05). The highest stability (13.50 min) and the lowest degree of softening (22.00 BU) were found in the control sample (p <0.05). While the addition of TS did not change the maximum resistance value of the flour (p>0.05), the addition of 10% MTS decreased this value (p <0.05). The addition of MTS increased the moisture content of bread samples (p <0.05). No significant difference was determined among the specific volume values of the samples (p>0.05). With the addition of TS, L* and b* values in bread crusts increased, while the a* value decreased (p <0.05). The crust color values of bread samples containing 10% MTS were found to be similar to the control sample (p>0.05). With the addition of TS, the number of pores decreased and the area increased, resulting in fewer but larger pores (p <0.05), while the pore structure of bread samples produced with the addition of 5% MTS was found to be similar to the control sample (p>0.05). The substitution of MTS for wheat flour did not have a negative effect on the textural properties of bread samples (p>0.05). Specifically, 5% MTS can be substituted into wheat flour and used in bread production.}, number={1}, publisher={Afyon Kocatepe Üniversitesi}, organization={This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.}