Effect of Hydrocolloids on Bread Quality and Rheological Properties of Dough

doi:10.7506/spkx1002-6630-201313023

Abstract

Abstract:

The effect of hydrocolloid type and amount on bread quality, pasting properties of flour, and rheological
properties of dough were investigated. The results showed that tensile strength and elasticity of dough were improved by
addition of hydrocolloids, while dough extension was decreased. By addition of proper amount of hydrocolloids, bread
quality was improved effectively, showing higher specific volume and elasticity and lower hardness of bread core. The
best bread quality was obtained by addition of 0.1% xanthan gum, 0.5% CMC, 0.3% konjac gum, 0.15% guar gum and
0.5% gluten.

Key words: hydrocolloids, bread, pasting property, rheological property

CLC Number:

TS213.2

WANG Yu-sheng1,2，CHEN Hai-hua1,*，WANG Kun1. Effect of Hydrocolloids on Bread Quality and Rheological Properties of Dough[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313023.

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Effect of Hydrocolloids on Bread Quality and Rheological Properties of Dough

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