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Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread
- Pycia, Karolina, Jaworska, Grażyna, Telega, Joanna, Sudoł, Iwona, Kuźniar, Piotr
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 199-204
- baking quality, breads, chewiness, color, dough, falling number, hardness, hydrolysates, loaves, maltodextrins, mixing, potatoes, saccharification, texture, triticale flour, water uptake
- This work investigates the effect of the addition of potato maltodextrins saccharified to various degrees on the baking properties of triticale flour and the quality of the obtained bread. The experimental material was triticale flour and commercial potato maltodextrin preparations with a low and average degree of saccharification. The proportions of maltodextrins in the studied systems were 2, 4, 6 and 8% with regard to the flour content.The results showed that the falling number and water absorption of triticale flour was decreasing with the increasing proportion of potato maltodextrins. The dough was more stable along with an increase in maltodextrin content in the investigated systems and a rise in DE values, while a fall was observed in its resistance to mixing. Loaf volume and crumb colour depended on the proportion and type of added maltodextrins. Bread containing 8% of medium-saccharified maltodextrins had the largest volume. In turn, crumb brightness was decreasing as the DE value of hydrolysates was increasing. The addition of maltodextrins to triticale flour also significantly determined the texture parameters of bread. The crumb hardness and chewiness were decreasing with increasing content of the DE of hydrolysates and their proportion in the flour blends.