Impact of Maltodextrins and Antistaling Enzymes on the Differential Scanning Calorimetry Staling Endotherm of Baked Bread Doughs

Abstract

Different concentrations (1.2-3.6%) of maltodextrin preparations with average degrees of polymerization (DP) varying between 4 and 66 reduced the differential scanning calorimetry (DSC) staling endotherm in baked and stored (7 days, 23 degrees C) bread doughs from 3.4 mJ/mg to values within a 3.0-1.9 mJ/mg range. Commercial enzymes used in industrial practice as antistaling agents for bread also reduced amylopectin retrogradation. This suggested that the maltodextrins used are promising antistaling components and that the staling of bread and amylopectin retrogradation are related phenomena. In addition, the results obtained suggest that starch hydrolysis products resulting from enzymic attack may well be responsible for the antistaling effect induced by antistaling enzymes.

Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

“…DSC /'esults Table 7 reported (Defloor & Delcour, 1999). However, why the addition of lipase alone increased the gelatinization enthalpy is still unknown at present.…”

Enzymes in Bakery: Current and Future Trends

“…The anti-staling action of amylases has been attributed to the modified retrogradation behaviour of the hydrolysed starch [72][73][74]. Yet, other researchers ascribe the effect to the interference of the low molecular weight dextrins with starch-starch and/or gluten-starch interactions [74][75][76].…”

Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

“…Chinachoti, Kim-Shin, Mari, and Lo (1991) reported that gelatinization temperature of wheat starch increased as the concentration of sucrose solution increased at more than 20% (as a starch basis). Defloor and Delcour (1999) studied the gelatinization properties of dough added several maltodextrins that have various degree of polymerization (DP), and reported that no significant difference was detected on the thermogram.…”