Molecular Interactions of Resistant Dextrin with Wheat Starch and Gluten: Structural Dynamics and Macromolecular Network Formation
Yue Sun, Lu Wang, Yinta Li, Xue Bai, Rui Yang, Lili Wang, Ruge Cao · 2026
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Description
Yue Sun and six co-authors report a 2026 study of what happens when a fiber called resistant dextrin is added to wheat foods. Plain wheat staples are low in fiber and can raise blood sugar fast after a meal. Adding soluble fiber is one way to improve them.
The team tested how the fiber mixes with wheat starch and with gluten, the protein that gives dough its stretch. At a dose of six percent, starch set more slowly and aged less over two weeks. The fiber held more water in gluten but made the protein net looser and weaker. The study tracks these changes from small bonds up to the look of dough and bread.
Catalog record
| CREATOR | Yue Sun, Lu Wang, Yinta Li, Xue Bai, Rui Yang, Lili Wang, Ruge Cao |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 41 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |