Effect of Locust Bean Gum on Water Distribution and Bread Quality of Frozen Dough
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Abstract:
In order to study the effect of water-holding locust bean gum on the water distribution and discusse the relationship between micro-network structure, texture characteristics and water distribution of dough, the locust bean gum (LBG) was added to the frozen dough, the moisture distribution and state of the frozen dough was measured by NMR, the microscopic network structure of dough was determine by scanning electron microscopy, and the structure characteristics of the bread were analyzed by the scanner and texture analyzer. The results showed that with the increase of frozen weeks, the proportion of deep combined water in the dough decreased from 17.40% to 14.40%, while free water increased by 3.40%. The ability of gluten to encapsulate starch granules gradually decreased, the arrangement of starch granules was gradually confusing, the fermentation speed of the dough was gradually slow, and the texture structure of the bread was no longer uniform, the hardness was increased, and the elasticity was decreased. After adding locust bean gum, the proportion of deep combined water in the dough decreased from 17.20% to 15.40%, while free water increased by 2.70%, the deterioration of the frozen dough and its baked bread was reduced, indicating that the storage characteristics of the frozen dough was changed and the conversion of deep combined water in the dough was effectively delayed by LBG.
