Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 5, Pages 951-957Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2010.09.009
Keywords
Dough; Chinese steamed bread; Sodium alginates; Konjac glucomannan
Categories
Funding
- Kuok Foundation
- Malayan Sugar Manufacturing Co. Bhd [304/PTEKIND/650441/K132]
- Institute of Postgraduate Studies, Universiti Sains Malaysia
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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. (C) 2010 Elsevier Ltd. All rights reserved.
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