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 process on a model system consisting of starch gels by means of textural and calorimetric assays. Maltodextrins of DP 2 to 7 were added at concentrations of 0.5% (starch base) to 15% (w/w) starch gels. Textural and calorimetric results were analysed by the Avrami equation. The addition of maltodextrins promoted a slight decrease in the initial firmness of the starch gels. All the samples with maltodextrins showed a lower rate of firming. The same effect was observed on the rate of amylopectin retrogradation, except for the maltose sample under short and intermediate storage times. It was concluded that low DP maltodextrins might be responsible for the anti-staling effect obtained by using α-amylase addition in the breadmaking process.