The aim of this study was to compare effects of linear dextrans (backbones of α-(1 → 6) linkages) varying with weight-average molecular weights (Mw: T10, T70, T250, T750, T2000) on the quality of wheat breads. The firmness of fresh bread crumb was decreased with increasing dextran Mw and the highest Mw dextran (T2000) lowered the staling rate of stored breads. Dough rheology clarified that only the specific dextran (T70) apparently changed dough viscoelastic, strengthening the viscous behavior. Significant decreases in breakdown and setback viscosity of starch slurry were observed by addition of dextrans, especially dextran T2000. Analyses in the long-term retrogradation of starch and starch-gluten systems indicated that the promising antistaling influence of dextran T2000 was caused by either inhibitions of amylopectin retrogradation or beneficial variations induced by gluten. Positive effects of starch-gluten and dextran-gluten associations on amylopectin retrogradation were revealed. These results suggested that the highest Mw dextran (T2000) possessed the potential for increasing consumer acceptance of bread products.

这项研究的目的是比较线性葡聚糖（α-（1→6）键的骨架）随重均分子量（Mw：T10，T70，T250，T750，T2000）的变化对小麦面包品质的影响。随着右旋糖酐Mw的增加，新鲜面包糠的硬度降低，而最高右旋糖酐（T2000）降低了面包的陈旧率。面团流变学表明，只有特定的右旋糖酐（T70）才能明显改变面团的粘弹性，从而增强了其粘性行为。通过添加右旋糖酐，尤其是右旋糖酐T2000，观察到淀粉浆的分解和回缩粘度显着降低。淀粉和淀粉-面筋系统的长期回生分析表明，右旋糖酐T2000的有希望的保鲜作用是由抑制支链淀粉的回生或由面筋引起的有益变异引起的。揭示了淀粉-面筋和葡聚糖-面筋缔合对支链淀粉回生的积极作用。这些结果表明，最高的Mw右旋糖酐（T2000）具有增加消费者对面包产品的接受度的潜力。