Isomalto-oligosaccharides (IMOs) for bread production

Isomaltooligosaccharides have good physical and chemical properties, such as good solubility, acid, heat, dextrin content is low, but also has to promote intestinal bacteria - Bifidobacterium and other proliferation, prevention of dental caries and other physiological functions, A set of nutrition, health care, efficacy in a functional oligosaccharides. Part of the isomaltooligosaccharide products instead of sucrose, used in the production of bread, not only good quality, but also can produce new functional foods.

With isomaltooligosaccharide - 50, isomaltooligosaccharide - 90 part of the replacement of sugar, used in bread production, the effect is good, almost does not affect the quality of finished products, product moisture retention. However, when the isomaltooligosaccharide is added, it is necessary to consider the factors that inhibit the fermentation of isomaltooligosaccharides.