The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread

Occurrence of surplus bread (SB) is common in the baking industry. Edible can be utilized as a new dough ingredient; however, it creates technological challenges that affect quality bread. In this study, interactions SB with macromolecules were studied gluten-starch model system and subsequent Moreover, dextran or maltosyl-isomalto-oligosaccharides (MIMO) produced by dextransucrase preparation, incorporated into containing SB, their individual influence on rheology structure was investigated. Compared to control dough/bread, addition at 10% level significantly decreased extensibility dough, level, specific volume (SV) bread, despite standardized gluten content optimized water absorption (WA). This confirms constituents (especially gelatinized starch) deteriorate structure-forming network. Dextran appropriate (0.7%) WA, shielded network from thus, increasing softness. Furthermore, dextran-enrichment reduced hardness staling breads increased SV level. MIMOs, especially low concentration, induced stronger proteins than dextran. However, MIMOs did not reduce overall crumb partially preventing starch retrogradation early phase storage. The protective showed vitro could enable recycling edible SB.