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The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrati...

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Autores principales: Jødal, Anne-Sophie Schou, Czaja, Tomasz Pawel, van den Berg, Frans W. J., Jespersen, Birthe Møller, Larsen, Kim Lambertsen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070397/
https://www.ncbi.nlm.nih.gov/pubmed/33924497
http://dx.doi.org/10.3390/molecules26082242
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author Jødal, Anne-Sophie Schou
Czaja, Tomasz Pawel
van den Berg, Frans W. J.
Jespersen, Birthe Møller
Larsen, Kim Lambertsen
author_facet Jødal, Anne-Sophie Schou
Czaja, Tomasz Pawel
van den Berg, Frans W. J.
Jespersen, Birthe Møller
Larsen, Kim Lambertsen
author_sort Jødal, Anne-Sophie Schou
collection PubMed
description Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.
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spelling pubmed-80703972021-04-26 The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties Jødal, Anne-Sophie Schou Czaja, Tomasz Pawel van den Berg, Frans W. J. Jespersen, Birthe Møller Larsen, Kim Lambertsen Molecules Article Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties. MDPI 2021-04-13 /pmc/articles/PMC8070397/ /pubmed/33924497 http://dx.doi.org/10.3390/molecules26082242 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jødal, Anne-Sophie Schou
Czaja, Tomasz Pawel
van den Berg, Frans W. J.
Jespersen, Birthe Møller
Larsen, Kim Lambertsen
The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
title The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
title_full The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
title_fullStr The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
title_full_unstemmed The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
title_short The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
title_sort effect of α-, β- and γ-cyclodextrin on wheat dough and bread properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070397/
https://www.ncbi.nlm.nih.gov/pubmed/33924497
http://dx.doi.org/10.3390/molecules26082242
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