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Effects of dextran with different molecular weights on the quality of wheat sourdough breads.
- Source :
-
Food Chemistry . Aug2018, Vol. 256, p373-379. 7p. - Publication Year :
- 2018
-
Abstract
- This research aimed at investigating the effects of different weight-average molecular weights ( M w : T10, T70, T250, T750, T2000) of dextran (α-(1 → 6)-linked linear backbone, α-(1 → 3)-linked branching) on wheat sourdough bread qualities. Texture analyzer showed that dextran contributed to a significant inhibition of bread staling, particularly dextran T2000. Pasting profiles (Rapid visco-analysis) and steady rheological properties (steady shear measurements) of samples indicated that dextran T2000 suppressed the swelling and gelatinization of wheat starch granules and bound a great amount of water, thus retarding the aging process. Dextran T2000 markedly improved the elastic properties of sourdough-containing dough. Wheat sourdough breads containing dextran T10 exhibited unexpected less firm crumb structure. The improvement of bread qualities was a function of the M w of dextran. Dextran with high M w values has the potential for improving the quality of wheat sourdough breads, especially extending shelf life. [ABSTRACT FROM AUTHOR]
- Subjects :
- *DEXTRAN
*MOLECULAR weights
*SOURDOUGH bread
*FOOD quality
*GELATION
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 256
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 128787910
- Full Text :
- https://doi.org/10.1016/j.foodchem.2018.02.146