Abstract
The effects of the addition of 0–3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated. The addition of α-CD and γ-CD increased the ability of wheat flour to absorb water and shortened the times of dough formation and stabilization. Amylase activity slightly increased after using 2.0 and 3.0 wt% of α-CD and γ-CD, respectively. Moreover, the addition of α-CD and γ-CD increased the fermentation height and gas retention ability of dough. Dough samples containing 2.0 wt% α-CD and 3.0 wt% γ-CD showed the highest fermentation heights and gas retention volumes, respectively. Dough gas production increased with the addition of γ-CD. Gas production by dough samples containing more than 2.0 wt% α-CD exceeded that by samples in the control group. The results of the texture crumb of bread and specific volume tests revealed that the addition of 2.0 wt% α-CD and 3.0 wt% γ-CD reduced bread hardness and increased bread elasticity, resilience, and specific volume. The optimal α-CD and γ-CD contents were identified as 2.0 wt% and 3.0 wt%, respectively. The addition of 2.0 wt% α-CD and 3.0 wt% γ-CD delayed the aging of prebaked bread and reduced the hardness of prebaked bread during different weeks of storage, which may be due to decreasing the melting enthalpy of starch crystals. This work elucidated the mechanisms underlying the effects of CD addition on prebaked bread quality.
Highlights
Frozen dough production has become the preferred commercial bread production method with the development of refrigeration technology [1,2]
Frozen prebaked bread production mainly includes the processes of dough making, dough fermentation, dough baking, frozen storage, and bread rebaking [6,7]
Identifying a stable, healthy, and edible additive that can effectively improve the quality of dough and prebaked bread is important given the complexity of prebaked bread production
Summary
Frozen dough production has become the preferred commercial bread production method with the development of refrigeration technology [1,2]. Food additives including enzyme preparations, hydrocolloids, and polysaccharides have been used to improve prebaked bread quality and delay bread aging [10,11]. Identifying a stable, healthy, and edible additive that can effectively improve the quality of dough and prebaked bread is important given the complexity of prebaked bread production. Each CD molecule has a hydrophobic cavity and a hydrophilic outer ring and forms stable complexes with other substances, which are widely used in the food industry [14,15]. In this study, the effects of the addition of 0–3.0 wt% α-CD and γ-CD (as a substitute) on flour powder parameters, fermentation performance, prebaked bread texture, and bread aging during the frozen storage were investigated. The results of this study will provide references for the application of α-CD and γ-CD in the bakery industry
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