Isomaltodextrin strengthens model starch gels and moderately promotes starch retrogradation

Fang, Fang; Hayes, Anna; Watanabe, Hikaru; Higashiyama, Takanobu; Campanella, Osvaldo H.; Hamaker, Bruce R.

doi:10.1111/ijfs.14782

Cited by 1 publication

(1 citation statement)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…IMD is enzymatically modified from maltodextrin (Tsusaki et al ., 2009). When dissolved in water, IMD has a low viscosity and shows Newtonian flow behaviour (Fang et al ., 2021). Unlike other resistant maltodextrins (e.g.…”

Section: Introductionmentioning

confidence: 99%

Effect of isomaltodextrin on dough rheology and bread quality

Fang

Diatta

Şimşek

et al. 2022

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Isomaltodextrin (IMD) is a novel highly branched a-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 (8 min) 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 (36 min) 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 (36 min dough mixing time) and sponge-anddough methods yielded enhanced dough elasticity compared to the original straight-dough method. Breadmaking methods were identified (improved straight-dough and sponge-and-dough) whereby IMD could be added at a 'good source' of fibre level with loaf appearance and texture similar to breads without IMD.

show abstract

Section: Introductionmentioning

confidence: 99%