FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

R. ZIOBRO, H. GAMBUŚ, A. NOWOTNA, A. BALA-PIASEK, R. SABAT

Title

Starch extrudates as a source of low molecular dextrins slowing down bread staling

Abstract

It has been observed that low mass dextrins can prevent bread staling by modifying gluten-starch interaction. Extruded starch is significantly decomposed. Thus it could be used for an increase of level of low molecular mass dextrins in bread. Studies were carried out on effect of starch extrudates supplement on the quality and staling of the baked pup loaves.

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