Journal of Agricultural and Food Chemistry vol:47 issue:2 pages:737-741
Differ ent concentrations (1.2-3.6%) of maltodextrin preparations with average degrees of polymerization (DP) varying between 4 and 66 reduced the differential scanning calorimetry (DSC) staling endotherm in baked and stored (7 days, 23 degrees C) bread doughs from 3.4 mJ/mg to values within a 3.0-1.9 mJ/mg range. Commercial enzymes used in industrial practice as antistaling agents for bread also reduced amylopectin retrogradation. This suggested that the maltodextrins used are promising antistaling components and that the staling of bread and amylopectin retrogradation are related phenomena. In addition, the results obtained suggest that starch hydrolysis products resulting from enzymic attack may well be responsible for the antistaling effect induced by antistaling enzymes.