SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Home > Archive>Volume 25, Issue 6, 2017 >1-4
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Effect of propylene glycol alginate on rheological and baking properties of dough
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    Abstract:

    The effect of propylene glycol alginate (PGA) with different percentages (0.1%、0.2%、0.3% and 0.4%) on rheological properties and baking properties of dough was analyzed by farinograph,extensograph and texture analyser.The results showed that:PGA could improve the farinograph properties and extensograph properties of dough,such as water absorption,stability time,flour evaluation index,dough extension,extension resistance and stretch ratio.PGA could increase the specific volume of bread,significantly improve the springiness,the taste and sensory score of bread,and reduce the hardness of bread.The bread with 0.2%～0.3% PGA had the optimal quality.

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  • Online: November 24,2017
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