Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure

Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure

This study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical properties of high-gluten wheat flours. The results rev...

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Bibliographic Details
Main Authors: Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song, Xingjun Li
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Gels
Subjects:
polydextrose
Chinese steamed bread
continuous three-dimensional network structure
freshness and looseness
dough development time
water soluble dietary fiber
Online Access:https://www.mdpi.com/2310-2861/11/7/545
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