Section of Chemistry, Department of Chemistry and Bioscience, Aalborg University, DK-9220 Aalborg, Denmark.
Lantmännen Unibake Denmark, DK-8700 Horsens, Denmark.
Molecules. 2021 Apr 13;26(8):2242. doi: 10.3390/molecules26082242.
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.
环糊精（CDs）是环状低聚糖，已在许多领域得到广泛应用。CDs 具有多种健康益处，使其成为潜在的有用的食品补充剂和营养保健品。在这项研究中，研究了不同浓度（高达面粉重量的 8%）的 α-、β-和 γ-CD 对小麦面团和面包特性的影响。通过粉质仪分析评估了对面团特性的影响，发现特别是 β-CD 影响了面团的粘弹性。这种行为与 CDs 与面筋网络中的蛋白质的直接相互作用很好地相关。还评估了对面包体积和面包老化的影响。添加高达 4%的 CD 一般不会显著影响面包体积，除了 4%的 α-CD 略微增加了面包体积。较大浓度的 CDs 导致面包体积减小。通过质构分析和低场核磁共振波谱（LF-NMR）测量研究了面包老化，未观察到添加 CDs 对老化的影响。因此，高达 4%的 CD 可以添加到小麦面包中，对面团和面包特性的影响很小。
