Influence of hydrocolloids on dough rheology and bread quality

The effect of different hydrocolloids (sodium alginate, κ-carrageenan, xanthan gum and hydroxypropylmethylcellulose) on the rheological properties of the wheat flour dough and the final quality of breads was investigated. A complete study of the rheological behaviour of the dough containing hydrocolloids was performed by using the following instruments: farinograph, extensograph, alveograph and rheofermentometer. The baking response was also determined by using an oven rise recorder. Xanthan and alginate had the most pronounced effect on dough properties yielding strengthened doughs. A great improvement in dough stability during fermentation was achieved by adding hydrocolloids. 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 revealed that addition of κ-carrageenan or hydroxypropylmethylcellulose reduced the firmness of bread crumb. In conclusion, k-carrageenan and hydroxypropylmethylcellulose could be used as improvers in the bread-making performance.