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

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Standard

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties. / Jodal, Anne-Sophie Schou; Czaja, Tomasz Pawel; van den Berg, Frans W. J.; Jespersen, Birthe Møller; Larsen, Kim Lambertsen.

In: Molecules, Vol. 26, No. 8, 2242, 2021.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Jodal, A-SS, Czaja, TP, van den Berg, FWJ, Jespersen, BM & Larsen, KL 2021, 'The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties', Molecules, vol. 26, no. 8, 2242. https://doi.org/10.3390/molecules26082242

APA

Jodal, A-S. S., Czaja, T. P., van den Berg, F. W. J., Jespersen, B. M., & Larsen, K. L. (2021). The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties. Molecules, 26(8), [2242]. https://doi.org/10.3390/molecules26082242

Vancouver

Jodal A-SS, Czaja TP, van den Berg FWJ, Jespersen BM, Larsen KL. The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties. Molecules. 2021;26(8). 2242. https://doi.org/10.3390/molecules26082242

Author

Jodal, 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. In: Molecules. 2021 ; Vol. 26, No. 8.

Bibtex

@article{10cc6372024e4c4d85046f507c372ea1,
title = "The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties",
abstract = "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 alpha-, beta-, and gamma-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 beta-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% alpha-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.",
keywords = "cyclodextrins, alveograph, wheat dough, bread staling",
author = "Jodal, {Anne-Sophie Schou} and Czaja, {Tomasz Pawel} and {van den Berg}, {Frans W. J.} and Jespersen, {Birthe M{\o}ller} and Larsen, {Kim Lambertsen}",
year = "2021",
doi = "10.3390/molecules26082242",
language = "English",
volume = "26",
journal = "Molecules",
issn = "1420-3049",
publisher = "M D P I AG",
number = "8",

}

RIS

TY - JOUR

T1 - The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

AU - Jodal, Anne-Sophie Schou

AU - Czaja, Tomasz Pawel

AU - van den Berg, Frans W. J.

AU - Jespersen, Birthe Møller

AU - Larsen, Kim Lambertsen

PY - 2021

Y1 - 2021

N2 - 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 alpha-, beta-, and gamma-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 beta-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% alpha-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.

AB - 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 alpha-, beta-, and gamma-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 beta-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% alpha-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.

KW - cyclodextrins

KW - alveograph

KW - wheat dough

KW - bread staling

U2 - 10.3390/molecules26082242

DO - 10.3390/molecules26082242

M3 - Journal article

C2 - 33924497

VL - 26

JO - Molecules

JF - Molecules

SN - 1420-3049

IS - 8

M1 - 2242

ER -

ID: 261215192