Influence of hydrocolloids on dough rheology and bread quality

The effect of different hydrocolloids (sodium alginate, K-carrageenan, xant han gum and hydroxypropylmethylcellulose) on the rheological properties of the wheat flour dough and the final quality of breads was investigated. A c omplete study of the rheological behaviour of the dough containing hydrocol loids was performed by using the following instruments: farinograph, extens ograph, alveograph and rheofer-mentometer. The baking response was also det ermined by using an oven rise recorder. Xanthan and alginate had the most p ronounced effect on dough properties yielding strengthened doughs. A great improvement in dough stability during fermentation was achieved by adding h ydrocolloids. Regarding their effect on bread properties, the hydrocolloids increased the specific volume, with the exception of alginate, as well as both moisture retention and water activity. In addition, textural studies r evealed that addition of K-carrageenan or hydroxypropylmethylcellulose redu ced the firmness of bread crumb. In conclusion, k-carrageenan and hydroxypr opylmethylcellulose could be used as improvers in the bread-making performa nce. (C) 2001 Elsevier Science Ltd. All rights reserved.