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This research aims to understand how resistant dextrin interacts with wheat starch and gluten, and its effect on dough and bread quality.

May 9, 2026FoodsOpen Access

Molecular Interactions of Resistant Dextrin with Wheat Starch and Gluten: Structural Dynamics and Macromolecular Network Formation

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Randomized trial evaluates resistant dextrin's effect on wheat starch and gluten quality, suggesting enhanced bakery product performance.

This research aims to understand how resistant dextrin interacts with wheat starch and gluten, and its effect on dough and bread quality.
Investigated multiscale interactions of resistant dextrin with wheat starch and gluten.
Analyzed dough and bread quality in relation to varying levels of resistant dextrin (4-6%).
Utilized techniques like SEM and rheology to assess structural and textural properties.
6% resistant dextrin reduced retrogradation from 57.2% to 48.6%, delaying gelatinization.
In gluten, resistant dextrin enhanced water-holding capacity but reduced network integrity, altering secondary structure balance.
Moderate levels of resistant dextrin improved viscoelastic properties by filling voids and enhancing matrix continuity.

Sun et al. (2026) studied this question.

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