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Home > Archive>Volume 22, Issue 5, 2014 >5-8
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Effect of sodium alginate on baking properties of frozen dough bread
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    Abstract:

    The effect of different proportion （0.1%、0.3%、0.5%和0.7 %）of sodium alginate on frozen dough bread baking properties was studied. The results showed that after adding sodium alginate, the water holding capacity of the frozen dough, specific volume and elasticity of the bread was increased, while the proofing time of the frozen dough, the hardness and chewiness of the bread was decreased, showing that it could improve the quality of frozen dough bread. The bread with 0.3% addition of sodium alginate frozen for days had the highest sensory score according to sensory evaluations.

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  • Online: October 13,2014
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