The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Molecules

TomaszPawel Czaja¹  BirtheMøller Jespersen¹  FransW. J.van den Berg¹  KimLambertsen Larsen²  Anne-SophieSchou Jødal² 

[1] Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Copenhagen, Denmark;Section of Chemistry, Department of Chemistry and Bioscience, Aalborg University, DK-9220 Aalborg, Denmark;

关键词: cyclodextrins;    alveograph;    wheat dough;    bread staling;   

DOI  :  10.3390/molecules26082242

来源: DOAJ

【 摘 要 】

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.

【 授权许可】

Unknown