Beschreibung:
<jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>The influence of two types of resistant starch, type 3 (<jats:styled-content style="fixed-case">RS</jats:styled-content>3) and type 4 (<jats:styled-content style="fixed-case">RS</jats:styled-content>4), on the rheological and textural properties of short (cookie) dough was studied. <jats:styled-content style="fixed-case">RS</jats:styled-content>3 or <jats:styled-content style="fixed-case">RS</jats:styled-content>4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%.</jats:p><jats:p>In all dough samples, the use of <jats:styled-content style="fixed-case">RS</jats:styled-content> 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 <jats:styled-content style="fixed-case">RS</jats:styled-content> to bind water). Generally, the incorporation of the <jats:styled-content style="fixed-case">RS</jats:styled-content>s reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the <jats:styled-content style="fixed-case">RS</jats:styled-content>3 and <jats:styled-content style="fixed-case">RS</jats:styled-content>4 addition had a less destructive structure and a greater ability for recovery.</jats:p><jats:p>Control sample had significantly lower extensibility and resistance to extension than all samples containing the <jats:styled-content style="fixed-case">RS</jats:styled-content>s. The increasing proportion of both <jats:styled-content style="fixed-case">RS</jats:styled-content> ingredients in the formulation produced softer doughs.</jats:p></jats:sec><jats:sec><jats:title>Practical Applications</jats:title><jats:p>Resistant starch (<jats:styled-content style="fixed-case">RS</jats:styled-content>) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. <jats:styled-content style="fixed-case">RS</jats:styled-content> has better taste, color and aroma than “conventional” fibers. The application of <jats:styled-content style="fixed-case">RS</jats:styled-content> 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 <jats:styled-content style="fixed-case">RS</jats:styled-content> ingredients have good potential for developing fiber‐rich cookies and similar products.</jats:p></jats:sec>