Isomaltodextrin (IMD) is a novel highly branched α-glucan ingredient that has potential applications in foods as a promising source of dietary fibre. In this study, we assessed the incorporation of IMD in baked products and its effect on dough rheology and physico-textural characteristics of wheat breads. IMD was added to wheat flour to reach the US FDA level of "good" source of fibre (10% IMD). Use of the straight-dough method with IMD and regular dough mixing time (8min) resulted in less elastic doughs and resulting breads displayed lower cohesiveness, springiness and chewiness compared to the control bread. A modified straight-dough method, with longer mixing time (36min) and adjusted water level (70%), and a sponge-and-dough method were used to allow gluten structure to more fully hydrate and develop. With IMD addition, the modified straight-dough (36min dough mixing time) and sponge-and-dough methods yielded enhanced dough elasticity compared to the original straight-dough method....

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