Isomaltodextrin (IMD) is a novel highly branched Î±-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....
Effect of isomaltodextrin on dough rheology and bread quality.
B. R. Hamaker, Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47906, USA. Fax +1-765-494-7953. E-mail firstname.lastname@example.org
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Fang Fang, Diatta, A., Simsek, S., Torres-Aguilar, P., Watanabe, H., Higashiyama, T., Campanella, O. H., Hamaker, B. R.; Effect of isomaltodextrin on dough rheology and bread quality.. IFIS Food and Health Sciences Database 2022; doi:
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