Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread

• Published in: Food science & technology 2018-10, Vol.96, p.199-204
• Main Authors: Pycia, Karolina, Jaworska, Grażyna, Telega, Joanna, Sudoł, Iwona, Kuźniar, Piotr
• Format: Article
• Language: English
• Subjects: Colour; Flour; Maltodextrin; Rheological properties of dough; Triticum
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2018.05.039

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. •The addition of maltodextrins affected on the baking properties of triticale flour.•Waterabsorbation of the triticale flour decreased with the addition of maltodextrin.•Triticale bread volume increased with the increase of the value of DE maltodextrins.•The brightness of bread crumb decreased as the addition and the DE value of the M.•The hardness of the crumb decreased as the additive and the DE values of the M.