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Study on improving the quality of frozen dough by hydrophilic colloid
Pages: 141-145
Year: Issue:  3
Journal: Bulletin of Fermentation Science and Technology

Keyword:  xanthan gumsodium alginatefrozen doughquality;
Abstract: The effects of two hydrocolloids, xanthan gum and sodium alginate, on the texture characteristics of frozen dough were investigated in this study. The results showed that both of hydrophilic colloids could effectively reduce hardness, enhance elasticity, and improve the chewiness, cohension and gumminess of the frozen dough.. In addition, the effect of the combined use of two hydrocolloids on the quality of the dough was also studied. When the xanthan gum content was 0.4% and the sodium alginate content was 0.1%, the sensory evaluation of the dough was the highest.
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