Effect of -Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

This work investigated the effects of the addition of different concentrations (0-3.0wt%) of -cyclodextrin (-CD) on the properties of wheat dough and prebaked bread. Dough tensile test results and scanning electron microscopy revealed that the addition of 0.5-1.5wt% -CD enhanced dough tensile strength and promoted gluten formation. The addition of 2.0-3.0wt% -CD, however, failed to improve gluten network formation. Fourier transform infrared spectroscopy showed that the -helix-to--sheet ratios of dough samples increased as -CD content increased. This result indicated that the protein secondary structure of the dough had changed. Fermentation rheometry illustrated that dough fermentation height, gas production volume, and gas-holding capacity increased with the addition of 0-1.5wt% -CD. Dough fermentation capacity decreased when the addition of -CD exceeded 2.0wt%. The effect of -CD on the quality of prebaked frozen bread was also studied. The results of texture profile analysis indicated that the addition of 1.5wt% -CD could reduce bread hardness and increase bread crumb elasticity and resilience. The results of the C-cell test further demonstrated that the addition of 1.5wt% -CD could increase stomatal number and decrease pore number and pore wall thickness. These characteristics suggested that the addition of -CD improved bread structure.