This work investigates the effect of the addition of potato maltodextrins saccharified to various degrees on the baking properties of triticale flour and the quality of the obtained bread. The experimental material was triticale flour and commercial potato maltodextrin preparations with a low and average degree of saccharification. The proportions of maltodextrins in the studied systems were 2, 4, 6 and 8% with regard to the flour content.

The results showed that the falling number and water absorption of triticale flour was decreasing with the increasing proportion of potato maltodextrins. The dough was more stable along with an increase in maltodextrin content in the investigated systems and a rise in DE values, while a fall was observed in its resistance to mixing. Loaf volume and crumb colour depended on the proportion and type of added maltodextrins. Bread containing 8% of medium-saccharified maltodextrins had the largest volume. In turn, crumb brightness was decreasing as the DE value of hydrolysates was increasing. The addition of maltodextrins to triticale flour also significantly determined the texture parameters of bread. The crumb hardness and chewiness were decreasing with increasing content of the DE of hydrolysates and their proportion in the flour blends.

这项工作研究了添加糖化的马铃薯麦芽糖糊精对小黑麦粉的烘烤性能和所得面包质量的影响。实验材料是黑小麦粉和商品化的麦芽糖糊精制品，其糖化度低且平均。就面粉含量而言，麦芽糖糊精在所研究系统中的比例为2、4、6和8％。

结果表明，随着小麦麦芽糊精比例的增加，黑小麦粉的落数和吸水率逐渐降低。在所研究的系统中，面团的麦芽糊精含量增加，DE值上升，面团更加稳定，而其耐混合性下降。面包的体积和面包屑的颜色取决于添加的麦芽糖糊精的比例和类型。含有8％中等糖化麦芽糊精的面包体积最大。反过来，随着水解产物的DE值增加，面包屑的亮度降低。在黑小麦粉中添加麦芽糖糊精也显着确定了面包的质地参数。随着水解产物DE含量的增加以及它们在面粉混合物中的比例的增加，面包屑的硬度和咀嚼性降低。