Impact of short-chain glucan aggregates on the physicochemical properties of bakery filling products with diverse matrix compositions

Short-chain glucan aggregates (SCGAs), modified starch particles derived from waxy corn starch, were incorporated into three bakery filling systems with a distinct matrix composition, including custard, mousse, and red bean paste (RBP). This study investigated how SCGAs modulate physicochemical properties across structurally different food matrices. The effects of SCGA addition on texture, microstructure, rheology, and tribology were evaluated at 0, 1, and 5% incorporation levels. In custard, a starch-hydrocolloid colloidal dispersion, SCGA addition caused slight increase in hardness, viscoelastic stiffness, and friction factor, while frequency-dependent viscoelastic behavior remained largely unchanged. In contrast, SCGAs markedly modified the distribution of lipid droplets and air bubbles in mousse, leading to pronounced changes in microstructure, deformation behavior, and tribological properties. Increased apparent viscosity and altered frequency dependence indicated enhanced structural interactions within the matrix. In RBP, SCGAs substantially increased hardness and friction factor and altered flow and viscoelastic behavior, suggesting structural rearrangement and possible promotion of starch recrystallization within the dense starch-based network. Overall, the findings demonstrate that the functionality of SCGAs is matrix-dependent and highlight their potential as an ingredient for bakery filling products and modulating their structure-dependent quality.