Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

This work investigated the effects of the addition of different concentrations (0–3.0 wt%) of β-cyclodextrin (β-CD) on the properties of wheat dough and prebaked bread. Dough tensile test results and scanning electron microscopy revealed that the addition of 0.5–1.5 wt% β-CD enhanced dough tensile strength and promoted gluten formation. The addition of 2.0–3.0 wt% β-CD, however, failed to improve gluten network formation. Fourier transform...