Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

In this study, wheat flour was dry-blended with sodium alginates (ALG) and konjac glucomannan (KGM) at 0.2% and 0.8%w/w flour as-is moisture basis. Dough mixing and stretching properties were assessed by farinograph and extensograph, respectively. Chinese steamed bread (CSB) samples prepared were co...

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Bibliographic Details
Published in:Food hydrocolloids 2011-07, Vol.25 (5), p.951-957
Main Authors: Sim, S.Y., Noor Aziah, A.A., Cheng, L.H.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bread
Cereal and baking product industries
Chinese steamed bread
Density
Dough
Flour
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Konjac glucomannan
Sodium alginate
Sodium alginates
Specific volume
Spreads
Staling
Wheat
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Summary:In this study, wheat flour was dry-blended with sodium alginates (ALG) and konjac glucomannan (KGM) at 0.2% and 0.8%w/w flour as-is moisture basis. Dough mixing and stretching properties were assessed by farinograph and extensograph, respectively. Chinese steamed bread (CSB) samples prepared were compared in terms of spread ratio, specific volume and staling behaviour. In general, ALG and KGM addition was found to produce dough with rigid and weak network, respectively. Chinese steamed bread with ALG (0.2%) or KGM (0.8%) addition was relatively low in spread ratio and specific volume, but softer and more resistant to staling on storage as compared to the control sample. [Display omitted] Rate of firmness increase of CSB with or without food gums added as a function of storage time. (a) 0.2% Addition level, (b) 0.8% addition level. Typical coefficient of variation for triplicate measurements did not exceed 10%. The results from this study suggest that at 0.2% addition level ALG is better than KGM in delaying staling of CSB though slight reduction in spread ratio and specific volume were evident. However, at 0.8% level, KGM seems to be better than ALG in enhancing CSB properties.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2010.09.009