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      Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol.

      1 , 2 , 3 , 4
      Food chemistry
      Elsevier BV
      Anti-staling, Bread, Maltitol, Starch, Texture, Water mobility

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          Abstract

          The influence of maltitol on the physicochemical properties of wheat flour dough and bread were evaluated in terms of texture, thermal features, water mobility, and retrogradation kinetics. The presence of maltitol could slow down the fermentation rate of dough. Breads with 6% of maltitol exhibited lower hardness and chewiness, with a significant decrease of 42% and 31%, respectively (p < 0.05). The use of maltitol could remarkably enhance the gelatinization temperature (p < 0.05) that was confirmed by DSC tool. Through the approach of LF-NMR, the addition of maltitol could increase the mobility of immobilized water, further retarded bread staling. The k values from chewiness and total signal amplitude in breads with 2% and 4% levels of maltitol were smaller than the control, which was proven through kinetics of retrogradation analysis, revealing an overall retarding effect of maltitol in prevention of bread staling.

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          Author and article information

          Journal
          Food Chem
          Food chemistry
          Elsevier BV
          1873-7072
          0308-8146
          Jun 15 2019
          : 283
          Affiliations
          [1 ] College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: dsydzz@mail.hzau.edu.cn.
          [2 ] College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
          [3 ] Uni-President China Holdings LTD, Shanghai 200051, China.
          [4 ] PepsiCo R&D, 7701 Legacy Drive, Plano, TX 75024, USA. Electronic address: Jun.Yang@pepsico.com.
          Article
          S0308-8146(19)30113-X
          10.1016/j.foodchem.2019.01.045
          30722851
          cf0acfef-538c-4030-bd6e-4d1f20347621
          Copyright © 2019 Elsevier Ltd. All rights reserved.

          Maltitol,Water mobility,Texture,Starch,Bread,Anti-staling
          Maltitol, Water mobility, Texture, Starch, Bread, Anti-staling

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