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aklap
Joined: 02 Oct 2004
Posts: 10609
Location: WI, USA
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 Posted: Fri Oct 30, 2009 12:27 am Post subject: Maltodextrin boosts quality of gluten-free bread |
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http://www.foodnavigator.com/Science-Nutrition/Maltodextrin-boosts-quality-of-gluten-free-bread-Study
Maltodextrin boosts quality of gluten-free bread: Study
By Stephen Daniells, 27-Oct-2009
Related topics: Science & Nutrition, Carbohydrates and fibres (sugar, starches), Cereals and bakery preparations
| Quote: | Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
Maltodextrins with a high dextrose equivalents measure were found to perform the best, offering alternatives for a rapidly growing industry dominated by products with of “low quality, exhibiting poor crumb and crust characteristics as well as poor mouth feel and flavour”, according to leading researchers in the field (Food Microbiology).
The maltodextrin with the lowest DE detrimentally diminished the volume of the loaf and led to a deterioration of the bread quality. However, the highest DE improved bread volume and quality, and also effectively reduced the recrystallisation enthalpy of amylopectin, which has a direct impact on the staling of the bread.
“The application of maltodextrins with higher DE, especially 18.0 and 21.8, caused a significant growth of loaf volume and positively influenced hardening of crumb during storage,” wrote the researchers. “Significant increase of loaf volume probably could be attributed to a fact, that hydrolysates with higher dextrose equivalent were used as substrates for yeast fermentation.
“Because the maltodextrins with high dextrose equivalent positively influenced selected quality features of gluten-free bread, the studies should be extended on other starch hydrolysates (e.g. dry starch syrup),” they concluded.
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Al
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