The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

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 concentrati...

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Bibliographic Details
Main Authors: Anne-Sophie Schou Jødal, Tomasz Pawel Czaja, Frans W. J. van den Berg, Birthe Møller Jespersen, Kim Lambertsen Larsen
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Molecules
Subjects:
cyclodextrins
alveograph
wheat dough
bread staling
Online Access:https://www.mdpi.com/1420-3049/26/8/2242

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https://www.mdpi.com/1420-3049/26/8/2242

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