Role of maltodextrins in the staling of starch gels

The possible role of maltodextrins with a low degree of polymerisation (DP) as agents that retard bread staling was studied by following the staling p rocess on a model system consisting of starch gels by means of textural and calorimetric assays. Maltodextrins of DP 2 to 7 were added at concentratio ns of 0.5% (starch base) to 15% (w/w) starch gels. Textural and calorimetri c results were analysed by the Avrami equation. The addition of maltodextri ns promoted a slight decrease in the initial firmness of the starch gels. A ll the samples with maltodextrins showed a lower rate of firming. The same effect was observed on the rate of amylopectin retrogradation, except for t he maltose sample under short and intermediate storage times. It was conclu ded that low DP maltodextrins might be responsible for the anti-staling eff ect obtained by using rr-amylase addition in the breadmaking process.