Abstract
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.
Highlights
Cyclodextrins (CDs) are cyclic non-reducing starch derivatives made by enzymes
Dough properties were determined using alveograph and consistograph analysis, while bread properties were assessed by specific bread volume and staling measurements by texture analysis and low field nuclear magnetic resonance (LF-NMR)
The results obtained for the effects of CDs on bread volume, in essence, corroborates the tendencies obtained from the alveograph analysis of the doughs, including minor increases in parameters correlated to bread quality at low CD concentrations, followed by large decreases at high CD concentration
Summary
Cyclodextrins (CDs) are cyclic non-reducing starch derivatives made by enzymes. The most commonly applied CDs are α-, β-, and γ-CD, which are cyclic oligosaccharides consisting of 6, 7, and 8 glucopyranose units, respectively. The effects of the addition of CD producing amylolytic enzymes ( cyclodextrin glycosyltransferases, CGTases, of various origin) on the properties of wheat bread have been investigated in various studies [34,35,36,37]. Previous studies have revealed potential positive effects relative to bread quality and shelf life, it is evident that there is a limit to the amounts of a particular CD that can be supplemented to a wheat bread without compromising the key quality parameters of the products, processing suitability of the dough, and final product quality. Dough properties were determined using alveograph and consistograph analysis, while bread properties were assessed by specific bread volume and staling measurements by texture analysis and low field nuclear magnetic resonance (LF-NMR)
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