“…The dextrins are thought to hinder gluten-starch interactions and interrupt the starch network (Goesaert, Leman, Bijttebier, & Delcour, 2009;Goesaert, Slade, Levine, & Delcour, 2009). Hydrocolloids enhance water retention and limit its redistribution within starchy baked food structures (Sozer, Bruins, Dietzel, Franke, & Kokini, 2011), which provides an anti-staling effect. The type, source and molecular weight of hydrocolloids are all important factors that influence the anti-staling ability in different food products (Guarda, Rosell, Benedito, & Galotto, 2004;Gujral, Haros, & Rosell, 2004).…”