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- W4200402995 abstract "Isomaltodextrin (IMD) is a novel highly branched α-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-and-dough 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." @default.
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- W4200402995 date "2022-01-17" @default.
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- W4200402995 title "Effect of isomaltodextrin on dough rheology and bread quality" @default.
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- W4200402995 doi "https://doi.org/10.1111/ijfs.15516" @default.
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