Dough containing corn starch or potato starch can expand the same as standard dough, but dough containing sweet potato starch does not expand easily. Corn starch-bread allows extension of the dough with gas, keeps the gas in the dough, preserves gas release the same as standard dough and leads to a normal loaf volume. However, the corn starch-dough does not contain gluten like wheat flour because the characteristics of corn starch are almost the same as wheat starch, and bread containing corn starch may be used like a rusk. Potato starch-bread could expand the same as standard bread up to 2 hours of incubation, but formed holes in the top of dough with excessive gas and produced a low loaf volume after 3 hours. Whether starch-bread can expand is dependent on the type of starch used.
Utilization and characteristics of starch in bread processing
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