**4. Conclusions**

α-, β-, and γ-CD affects the mixing and extensional properties of wheat dough dependent on concentration and CD type. β-CD displayed the largest effects, which may be caused by its potentially stronger (compared to α- and γ-CD) direct interaction with the proteins in the gluten network. The addition of up to 4% CD did not significantly affect the bread volume, in general, expect 4% α-CD, which resulted in a minor, significant increase in bread volume in one of the breadmaking trials. No significant effect of the CDs on staling of the bread could be detected. The results suggest that up to 4% CD can be added to bread with only minor effects on dough properties and without a significant

decrease in the bread quality. This opens up for the use of CD supplemented wheat bread for nutraceutical purposes.

**Supplementary Materials:** Pictures of CD-supplemented breads and a figure with relaxation time (T2n) from the LF-NMR measurements are available in the supplementary materials.

**Author Contributions:** Conceptualization, A.-S.S.J. and K.L.L.; methodology, A.-S.S.J., K.L.L., and B.M.J.; formal analysis, A.-S.S.J., T.P.C., and F.W.J.v.d.B.; investigation, A.-S.S.J., T.P.C., B.M.J., and K.L.L.; writing—original draft preparation, A.-S.S.J. and K.L.L.; writing—review and editing, T.P.C., B.M.J., and F.W.J.v.d.B.; visualization, A.-S.S.J. and T.P.C.; supervision, B.M.J. and K.L.L.; project administration, K.L.L.; funding acquisition, K.L.L. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was in part funded by Innovation Fund Denmark, grant number 5189-00062B.

**Data Availability Statement:** Data available on request to the corresponding author.

**Acknowledgments:** Wacker Chemie (Burghausen, Germany) is acknowledged for generous and kind donation of cyclodextrins. The authors wish to thank Elsebeth Juhl Pedersen (Department of Chemistry and Bioscience, Aalborg University) for conducting the alveograph and consistograph analysis, and Lisbeth Dahl (Department of Food Science, Faculty of Science, University of Copenhagen) for performing the flour analysis and texture analysis.

**Conflicts of Interest:** The authors declare no conflict of interest.

**Sample Availability:** Samples of the compounds are not available from the authors.
