Effect of incorporation of sodium alginate on rheological, gasformation/retention and baking properties of wheat flour

摘要

Sodium alginate was incorporated at 0.1 to 0.5% levels to investigate its effect on rheological, gas formation/retention and baking properties of wheat flour. Incorporation of 0.3% increased the water absorption from 66 to 66.6%. mixing tolerance index by 10 BU and maximum height of CO2 production by 0.6 mm. However, the time at which maximum height occurred remained unaffected. The total volume of CO2 production and retention increased by 126 ml and 60 ml, respectively at 0.3% level. Peak viscosity, viscosity at 95 degrees C, viscosity after 15 min cooking at 95 degrees C, viscosity at 50 degrees C and set back on cooling decreased by 40 BU, 100 BU, 130 BU, 240 BU and 110 BU, respectively. Weight and volume of bread improved by all the levels of addition as compared to control.