Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
Maltodextrins with a high dextrose equivalents measure were found to perform the best, offering alternatives for a rapidly growing industry dominated by products with of low quality, exhibiting poor crumb and crust characteristics as well as poor mouth feel and flavour, according to leading researchers in the field (Food Microbiology).
Use of maltodextrins with lower dextrose equivalents, however, detrimentally affected the quality of the finished bread, according to the researchers led by Leslaw Juszczak from the Agricultural University in Balicka, Poland.
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