Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure.

Gels · 2025 · PMC12295890 · PMID 40710707

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In the present study, the 3–10% polydextrose addition to steamed bread resulted in similar textural parameters, like springiness, cohesiveness, and resilience, to the control sample, except for the increase in hardness, adhesiveness, gumminess, and chewiness and a decreasing trend in adhesive force.

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