Fine structures of added maltodextrin impact stability of frozen bread dough system

Abstract

Using supplements has proven to be efficient in improving frozen dough quality, but how supplement structures affect dough quality is poorly understood. Here, we analyze the relationship between fine structures of added maltodextrin and the stability of frozen dough system. Five different-structure maltodextrins were utilized in the preparation of frozen dough. Results showed that dextrose equivalent (DE) value of maltodextrin was not the only factor, glucosidic linkage ratio, molecular weight and average chain length of maltodextrin synergistically impacted dough system stability. Dough with highly-polymerized maltodextrin exhibited higher bound-water ratios and elastic modulus, as well as lower starch crystallinity compared with Control dough after 8-week frozen storage. The addition of lowly-polymerized maltodextrin accelerated the gassing rate of dough but upset the balance between gas production and retention, causing declines in the specific volume of bread. These findings would provide some references for exploring the effects of structural differences of the supplement on frozen dough quality.