Original papers
Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough
2015 年 21 巻 3 号 p. 309-316
詳細
2015 年 21 巻 3 号 p. 309-316
Wheat flour was preliminarily mixed with 5% polysaccharides (locust bean gum, guar gum, xanthan gum, tamarind seed gum, native gellan gum, dextrin, LM pectin, fermented cellulose CMC, konjac glucomannan, HM pectin, κ-carrageenan, ι-carrageenan, and λ-carrageenan), and then mixed with water, salt, sugar, and yeast, followed by proofing. Next, the proofed bread dough was divided into two, frozen at −20°C for 6 d, and then thawed at 4°C for 16 h. One part of the dough was baked at 210°C for 30 min, and the other was subjected to determination of the extruded liquid from the thawed dough upon centrifugation. As the results, frozen/thawed control (wheat flour) dough presented a lower bread height (mm), lower specific volume (cm3/g), and a higher volume of exuded liquid than unfrozen dough. When polysaccharides such as guar gum, xanthan gum, and tamarind seed gum were mixed with the flour prior to making the bread dough, similar or greater bread height and specific volume than those of bread baked with unfrozen control dough were obtained. The greatest increases in bread height and specific volume on supplementation of polysaccharides were observed when xanthan gum was used. In order to clarify why xanthan gum markedly improved the breadmaking properties, oven-spring tests were conducted for 10, 15, 20, and 30 min in a 210°C oven. The breadmaking properties (bread height) of baking with frozen/thawed control dough increased until 10 min in the 210°C oven and then stopped. However, for the bread with xanthan gum, these variables did not stop increasing.
It is generally known that breadmaking properties are markedly deteriorated by the freezing/thawing of bread dough; that is, bread height (mm) and specific volume (cm3/g) decrease to far lower levels (Inoue and Bushuk, 1992, Kenny et al., 1999, Le Bail et al., 1999, Berglund et al., 1991, Nilufer et al., 2008, Selomulyo and Zhoy, 2007). The amount of extruded liquid from thawed bread dough upon centrifugation was increased by freezing/thawing, and the deterioration of breadmaking properties by freezing is closely related to this increase in the volume of exuded liquid (Seguchi et al., 2003). The equally distributed water in the dough matrix migrated in order to form larger water crystals upon freezing; therefore, the amount of water necessary to make a bread cell wall was decreased by freezing, resulting in the deterioration of breadmaking properties (Morimoto and Seguchi, 2011). Ice formation and growth occur preferentially at the gas pore interface under dough freezing conditions (Baier-Schenk et al., 2005). It was observed that the changes in the microstructure of the gluten network that are induced by cryodehydration were reversible upon thawing. However, since the thawed dough was remixed with sugar and yeast, and re-fermented as it was, normal breadmaking properties could be obtained. Thus, it was suggested that the damage caused by freezing/thawing to wheat flour components, such as water-soluble, gluten, prime starch, and tailing fractions, was small and it was shown that the deterioration due to freezing/thawing of yeast was also small (Morimoto and Seguchi, 2011). Therefore, the cause of deterioration of bread baked with freezing/thawing was due to the loss of water from the frozen dough. Simmons et al. (2012) reported that soy ingredients stabilized bread dough during frozen storage. Sharadanant and Khan (2006) reported that the addition of gums (gum arabic, carboxymethyl cellulose (CMC), kappa (κ) carrageenan, and locust bean gum) to a frozen dough formulation helps to immobilize water and reduce the formation of large ice crystals that damage the gluten network.
Thus, the aim of this study was to prevent bread deterioration from freezing/thawing by adding polysaccharides to the dough. To stop the loss of water from frozen dough, 13 kinds of polysaccharide (locust bean gum, guar gum, xanthan gum, tamarind seed gum, native gellan gum, dextrin, LM pectin, fermented cellulose CMC, κ-carrageenan, konjac glucomannan, HM pectin, ι-carrageenan, and λ-carrageenan) were examined. Breadmaking tests using these polysaccharides and determinations of extruded liquid from the dough upon centrifugation were performed. When xanthan gum was mixed in frozen bread dough, remarkable breadmaking properties were obtained. The mechanism of the improvement in breadmaking properties due to xanthan gum is also discussed in this paper.
Wheat flour and polysaccharides Wheat flour (Camellia) was donated by Nisshin Flour Milling Co., Ltd., Japan. Protein conversion was carried out using the formula N x 5.7 (Approved Method 46 - 10, AACC International, 2000). Ash was determined by the AACC International method (08 - 01, 2000) on a 14.0% moisture basis. Locust bean gum, guar gum, xanthan gum, tamarind seed gum, native gellan gum, dextrin, LM pectin, fermented cellulose CMC, κ-carrageenan, konjac glucomannan, HM pectin, ι-carrageenan, and λ-carrageenan were donated by San-Ei Gen F.F.I. Co. (Tokyo, Japan). Reagent-grade xanthan gum from Xanthomonas campestris was purchased from Tokyo Chemical Industry Co., Ltd.
Breadmaking methods: Preparation of frozen/thawed bread dough and breadmaking Breadmaking was performed according to Seguchi et al. (1997). Baking absorption of flour was determined in a Farinograph with 300 g of flour (AACC International method 54 - 21, 2000). In this experiment, wheat flour was mixed with 5% polysaccharides and water absorption (%) was determined. The dosage level of polysaccharides (5%) exceeded current industry practice (0.5%) by tenfold. Specifically to clarify the effect of dosed polysaccharides in this experiment, the dosage level of polysaccharides was increased to 5% instead of 0.5%. The breadmaking properties (bread height (mm) and specific volume (cm3/g)) increased linearly from 0 to 5% dosage, and clear dosage effects could be observed at 5% dosage. Freezing-resistant yeast (Kaneka Co., Ltd., Japan) was used in this experiment. Wheat flour (290 g), compressed yeast (8.7 g), sugar (14.5 g), salt (2.9 g), and water (estimated from the Farinograph at 500 BU) were mixed in a computer-controlled National Automatic Bread Maker (SD-BT6; Matsushita Electric Ind. Co., Ltd., Japan) with the first proof for 2 h 20 min at 30°C. The time consisted of 15 min for the first mixing, 50 min of rest, 5 min for the second mixing, and 70 min of fermentation. The bread dough was divided into 120-g pieces, rounded, molded, and placed on baking pans (AACC International method 10 - 10A, 2000). The bread dough was further proofed for 22 min 15 s at 38°C. The baking pan on which the bread dough (120 g) was placed was put into a plastic film bag, frozen, and stored in a freezer (Rotary Chest MF-C29B-H; Mitsubishi Electric Ind. Co., Ltd., Japan) at −20°C. For the thawing, the baking pan was placed in a refrigerator (SF-B100LS-AC; Toshiba Home Technology Corporation Co., Ltd., Japan) at 4°C for 16 h, which was adequate for the bread dough to thaw completely. After thawing, one part of the bread dough was used for breadmaking and the other was subjected to determination of the amount of liquid that exuded from the dough upon centrifugation. The thawed dough was baked at 210°C for 30 min in a model DN-63 oven (Yamato Scientific Co., Ltd., Japan). After baking, the bread was removed from the pan and cooled for 1 h at room temperature (26°C) and 43% relative humidity. Bread height (mm), weight (g), and volume (cm3) were measured, and the crumb grain was evaluated visually. Numerous other factors were influenced by the use of polysaccharides. Since bread height and specific volume are highly related to other factors and thus provide equivalent results, we determined bread height and specific volume in this experiment.
Measurement of bread temperature using an infrared thermometer Bread temperature was measured using an infrared thermometer (ThermalView XHR 32-RA0350; pixels: 320 x 256, ViewOhre Imaging Co., Ltd., Tokyo, Japan). Bread dough was baked at 210°C for 0, 5, 10, and 30 min, removed from the oven, cut in half with a knife, and photographed using a thermal camera within 30 s. The thermal image was saved as a bitmap image, and the temperature of the surface of sectioned bread was measured from a color bar.
Effects of frozen storage time of bread dough supplemented with 5% xanthan gum on breadmaking properties Bread dough supplemented with 5% xanthan gum was frozen and stored at −20°C for 1, 3, and 6 days, thawed at 4°C for 16 h, and baked at 210°C for 30 min.
Effects of baking time on the oven-spring and shrinkage (%) of bread supplemented with 5% xanthan gum, guar gum, and tamarind seed gum After thawing at 4°C for 16 hrs, frozen/thawed bread dough supplemented with 5% xanthan gum, guar gum, and tamarind seed gum was baked in an oven (210°C) for 10, 15, 20, and 30 min, and oven-spring (bread height) was measured after being left to stand for 60 min at room temperature.
To measure shrinkage (%) of bread, bread dough (30 g) was put into a glass bottle with a size scale on it and subjected to baking at 210°C for 5, 10, 15, 20, 25, and 30 min. Bread height (mm) was read from the bottle. Shrinkage (%) of bread at each time point was calculated as follows: (bread height (mm) just after removal from the oven − bread height (mm) at 60 min after removal from the oven) ÷ bread height (mm) just after removal from the oven × 100 = shrinkage (%) of bread.
Determination of exuded liquid from bread dough upon centrifugation The thawed bread dough (120 g) was removed from its pan and divided into quarters, each of which was placed in a separate 38-mL plastic centrifuge tube (2.9 cm diameter x 10.3 cm length) and centrifuged at 38,900 g for 120 min at 4°C (Hitachi Himac CR 21G; HITACHI KOKI Co., Ltd., Japan), after which the centrifuge tubes were tilted at an angle of −45° for 60 min in a cold room (4°C), and total supernatant (centrifuged liquid) was collected and recorded as mL/100 g dough (Seguchi et al., 2003).
Statistical analysis A statistical software package (SPSS Inc., Chicago, IL) was used for statistical analyses. Experiments were repeated twice and the results were averaged. When significant F values were obtained by analysis of variance, Duncan's multiple range test was carried out for comparison of means.
The effect of polysaccharides in frozen/thawed dough on the breadmaking properties Wheat flour was mixed with various polysaccharides at 5%, and Brabender Farinograph tests of the flour were performed. The optimum level of water addition is related to the composition of the flour, and therefore it is necessary to determine this optimum level for each type of flour. The Brabender Farinograph is commonly used to determine water absorption. The water absorption of flour is described as the amount necessary to bring the dough to a specified consistency (normally 500 Brabender units, BU) at the point of optimum development. The content of polysaccharides has been shown to affect water absorption (Eliasson and Larsson, 1993). Water absorption of the mixed flour is shown in Table 1. From these results, the amount of additional water (mL) needed for breadmaking was calculated (Table 1). Water absorption was optimized using a Farinograph and ranged from 61.4 to 106.5%. Types of dough with a wide range of water absorption were indicated; however, the specified consistency (500 BU) with the addition of various levels of water was obtained in dough mixing in breadmaking, and comparable types of bread could be obtained with a fixed mixing time for all of the flour with different polysaccharides. The mixtures were then used to make bread dough and frozen at −20°C for 6 d. After thawing at 4°C for 16 h, they were used for breadmaking and determination of the amount of exuded liquid from the bread dough upon centrifugation (Table 2).
| Sample | Moisture content (%) | Water absorption (%) | Additional water (mL) | |
|---|---|---|---|---|
| Control (wheat flour) | 14.0 | 66.8 | 193.72 | |
| +5% Locust bean gum | 13.8 | 84.8 | 245.92 | |
| Guar gum | 13.0 | 79.5 | 230.55 | |
| Xanthan gum | 14.0 | 83.8 | 242.88 | |
| Tamarind seed gum | 13.5 | 77.0 | 223.30 | |
| Native gellan gum | 13.4 | 106.5 | 308.85 | |
| Dextrin | 13.9 | 61.4 | 178.06 | |
| LM pectin | 12.6 | 69.9 | 202.57 | |
| Fermented cellulose CMC | 13.6 | 68.7 | 199.23 | |
| κ-Carrageenan | 13.9 | 75.5 | 218.95 | |
| Konjac glucomannan | 13.9 | 67.1 | 194.59 | |
| HM pectin | 13.0 | 73.0 | 211.70 | |
| ι-Carrageenan | 13.8 | 68.0 | 197.20 | |
| λ-Carrageenan | 14.0 | 61.8 | 179.22 | |
Values are presented as the means of two replicates.
| Sample | Bread height (mm) | Specific volume (cm3/g) | Centrifuged liquid (mL/100 g dough) | |||
|---|---|---|---|---|---|---|
| Unfrozen | Frozen | Unfrozen | Frozen | Unfrozen | Frozen | |
| Control (wheat flour) | 81.50 ± 1.37(1.00)a | 62.05 ± 1.29(1.00)a | 3.63 ± 0.09(1.00)a | 2.59 ± 0.07(1.00)a | 3.27 ± 0.92(1.00)a | 10.08 ± 0.00(1.00)a |
| +5% Locust bean gum | 75.48 ± 0.04(0.93)b | 59.20 ± 0.99(0.95)a | 3.39 ± 0.10(0.93)b | 2.44 ± 0.16(0.94)b | 0.77 ± 0.27(0.24)b | 6.95 ± 0.25(0.69)b |
| Guar gum | 99.29 ± 2.42(1.22)c | 77.22 ± 2.93(1.24)b | 4.39 ± 0.23(1.21)c | 3.19 ± 0.08(1.23)c | 0.00 | 0.00 |
| Xanthan gum | 121.61 ± 0.92(1.49)d | 105.20 ± 0.24(1.70)c | 5.78 ± 0.03(1.59)d | 4.67 ± 0.08(1.80)d | 0.00 | 0.00 |
| Tamarind seed gum | 95.56 ± 1.98(1.17)e | 78.21 ± 2.68(1.26)d | 4.61 ± 0.05(1.27)e | 3.53 ± 0.10(1.36)e | 0.00 | 0.00 |
| Native gellan gum | 61.86 ± 1.65(0.76)f | 59.05 ± 1.92(0.95)a | 2.32 ± 0.04(0.64)f | 1.85 ± 0.13(0.71)f | 0.00 | 0.25 ± 0.03(0.02)c |
| Dextrin | 75.64 ± 1.00(0.93)g | 65.17 ± 2.70(1.05)e | 3.71 ± 0.18(1.02)a | 2.89 ± 0.21(1.12)g | 1.65 ± 0.03(0.50)c | 4.88 ± 0.18(0.48)d |
| LM pectin | 55.72 ± 1.44(0.68)h | 48.75 ± 0.56(0.79)f | 2.22 ± 0.03(0.61)g | 1.63 ± 0.05(0.63)h | 17.50 ± 0.59(5.35)d | 20.67 ± 0.00(2.05)e |
| Fermented cellulose CMC | 72.89 ± 2.26(0.89)i | 62.77 ± 2.68(1.01)a | 3.15 ± 0.02(0.87)h | 2.52 ± 0.07(0.97)a | 0.13 ± 0.01(0.04)e | 1.61 ± 0.32(0.16)f |
| κ-Carrageenan | 56.19 ± 2.15(0.69)j | 53.42 ± 1.99(0.86)g | 1.93 ± 0.02(0.53)i | 1.69 ± 0.06(0.65)i | 2.23 ± 0.00(0.68)f | 7.19 ± 0.27(0.71)g |
| Konjac glucomannan | 79.49 ± 1.53(0.98)a | 65.97 ± 0.45(1.06)h | 3.57 ± 0.11(0.98)a | 2.89 ± 0.01(1.12)j | 5.38 ± 0.18(1.65)g | 12.58 ± 0.35(1.25)h |
| HM pectin | 85.50 ± 3.78(1.05)k | 59.10 ± 2.00(0.95)a | 3.33 ± 0.14(0.92)j | 2.35 ± 0.01(0.91)k | 0.00 | 0.37 ± 0.03(0.04)i |
| ι-Carrageenan | 43.04 ± 1.78(0.53)l | 41.39 ± 0.91(0.67)i | 1.40 ± 0.04(0.39)k | 1.02 ± 0.01(0.39)l | 0.00 | 0.00 |
| λ-Carrageenan | 61.50 ± 2.26(0.75)m | 54.13 ± 4.04(0.87)j | 2.36 ± 0.10(0.65)l | 1.77 ± 0.08(0.68)m | 0.00 | 0.00 |
| +5% Reagent-grade xanthan gum | 112.46 ± 4.04(1.38)n | 98.48 ± 3.71(1.59)k | 5.99 ± 0.52(1.65)m | 4.30 ± 0.17(1.66)n | 0.00 | 0.00 |
Values are presented as the mean and standard deviation of two replicates with the fold value in parentheses.
Means followed by different letters in columns are significantly different at p < 0.05 according to Duncan's multiple range test.
The breadmaking properties of control (wheat flour) bread dough worsened by freezing/thawing: bread height, from 81.50 mm to 62.05 mm; and specific volume, from 3.63 to 2.59 cm3/g. When the 13 kinds of polysaccharide were mixed in the dough, the same tendency was observed in every breadmaking process (Table 2). It is generally known that breadmaking properties such as bread height (mm) and specific volume (cm3/g) deteriorate upon freezing/thawing. To stop this deterioration in bread baked with frozen/thawed control (wheat flour) bread dough, we added various polysaccharides to the flour prior to freezing, as described below, and aimed to obtain the same level of breadmaking properties as in unfrozen control breadmaking. The results indicated that bread baked with frozen/thawed bread dough supplemented with guar gum (bread height, 77.22 mm; and specific volume, 3.19 cm3/g), xanthan gum (105.20 mm and 4.67 cm3/g), and tamarind seed gum (78.21 mm and 3.53 cm3/g) exhibited similar or greater bread height and specific volume than bread (81.50 mm and 3.63 cm3/g) baked with unfrozen control dough. Bread baked with dextrin (65.17 mm and 2.89 cm3/g) or konjac glucomannan (65.97 mm and 2.89 cm3/g)-supplemented frozen/thawed dough was smaller than that baked with unfrozen control bread dough. Other polysaccharide-supplemented frozen/thawed dough also produced smaller bread than unfrozen control dough. The results of breadmaking upon supplementation with polysaccharides varied (Table 2). We looked for types of bread with similar or superior breadmaking properties compared with that baked with unfrozen control dough, and identified those supplemented with three polysaccharides: guar gum, xanthan gum, or tamarind seed gum.
The amount of extruded liquid (mL/100 g dough) from unfrozen or frozen/thawed dough upon centrifugation is presented in Table 2. For unfrozen and frozen/thawed control dough, the levels were 3.27 and 10.08 mL/100 g dough, respectively, which are similar to values reported previously (Seguchi et al., 2003). Similarly, when the 13 kinds of polysaccharide were mixed in the bread dough that was then centrifuged, exuded liquid was also measured. When guar gum, xanthan gum, tamarind seed gum, native gellan gum, fermented cellulose CMC, HM pectin, ι-carrageenan, and λ-carrageenan were added, the amounts of exuded liquid were small or zero in both unfrozen and frozen/thawed bread dough, owing to their high water absorption. Remarkably improved breadmaking properties were observed when guar gum, xanthan gum, and tamarind seed gum were added, and almost no centrifuged liquid was exuded from such thawed dough upon centrifugation. When native gellan gum, fermented cellulose CMC, HM pectin, ι-, and λ- carrageenan were added to dough, high water absorption was found in both unfrozen and frozen/thawed dough; however, deteriorated breadmaking properties were exhibited by frozen/thawed dough compared to unfrozen control dough (Table 2). When locust bean gum, dextrin, and κ-carrageenan were added, the amounts of exuded liquid were the same between unfrozen and frozen/thawed control bread dough. On the other hand, when LM pectin or konjac glucomannan was added, higher levels of exuded liquid in both unfrozen and frozen/thawed bread dough were observed upon centrifugation: LM pectin: unfrozen dough, 17.50 mL/100 g dough, and frozen/thawed dough, 20.67 mL/100 g dough; and konjac glucomannan: unfrozen dough, 5.38 mL/100 g dough, and frozen/thawed dough, 12.58 mL/100 g dough.
Seguchi et al., (2003) indicated a strong relationship between the increase of exuded liquid from bread dough (wheat flour) by freezing/thawing and the deterioration of breadmaking properties. However, in these experiments, when guar gum, xanthan gum, tamarind seed gum, ι-carrageenan, and λ-carrageenan were added, exuded liquid upon centrifugation (38,900 g) from unfrozen and frozen/thawed bread dough could not be observed due to higher water absorption. However, more intense centrifugation could produce exuded liquid from these types of dough and differences in the volumes of exuded liquid were observed between unfrozen and frozen/thawed dough. Xanthan gum showed the largest contribution to improving the breadmaking properties, likely due to the chemical structures of the polysaccharide. When xanthan gum-supplemented dough was frozen/thawed, breadmaking properties deteriorated, although they were superior to those of unfrozen control dough.
Change of freezing/thawing effects on xanthan gum-supplemented bread dough The breadmaking properties (bread height (Fig. 1a) and specific volume (Fig. 1b)) upon baking with xanthan gum-supplemented bread dough deteriorated from 0 to 1, 3, and 6 d (frozen storage temperature, −20°C) of freezing (open circle); however, these properties were consistently superior to the breadmaking properties upon baking with control (wheat flour) dough throughout the 6 d of freezing (closed circle). It was thus shown that the addition of xanthan gum to bread dough could stop the deterioration of breadmaking properties caused by freezing/thawing. Figure 2 shows the change in the amount of exuded liquid from control and xanthan gum-supplemented bread doughs upon centrifugation throughout the 6 d of freezing. For the control bread dough, the amount of exuded liquid upon centrifugation was increased by freezing/thawing; however, that of xanthan gum-supplemented frozen/thawed bread dough did not increase due to the strong water absorption. Although there is a close relationship between the deterioration of breadmaking properties (Fig. 1a and b) and the increase of exuded liquid (Fig. 2) in control dough, as reported previously (Seguchi et al., 2003), in the case of 5% xanthan gum-supplemented dough, the precise amount of exuded liquid upon centrifugation was not measured, so the relationship between the deterioration of breadmaking properties and the increase of exuded liquid was not determined.
Effects of frozen (−20°C) storage time on the breadmaking properties (bread height (a) and specific volume (b)). Values are presented as the mean and standard deviation of two replicates.
Means indicated by different letters are significantly different at p < 0.05 according to Duncan's multiple range test.
*1 At frozen storage time of 0 d, the bread was baked with unfrozen dough.
Effect of freezing on the exudation of liquid from the xanthan gum/wheat flour dough upon centrifugation. Values are presented as the mean and standard deviation of two replicates.
Means indicated by different letters are significantly different at p < 0.05 according to Duncan's multiple range test.
*1 At frozen storage time of 0 d, dough was unfrozen.
Measurement of bread temperature using infrared thermometry We measured the temperature of bread just after its removal from the oven using an infrared thermometer, which indicated the surface temperature of bread crumbs from a color image. The color image of the bottom and top of bread dough showed light bluish (30∼35°C) and bluish (below 25°C) features at room temperature (Fig. 3A). At 5 min of baking (Fig. 3B), the center (deep blue) of the image of bread crumbs indicated a temperature of below 40°C, at which yeast could survive and produce CO2 gas; however, the temperature of the upper surface (yellowish∼reddish) was around 75 – 80°C, at which yeast could not survive. At 10 min of baking (Fig. 3C), the temperature of the center (greenish∼reddish) of the image of bread crumbs was 65 – 80°C, at which yeast would be killed, and the swelling of bread dough was terminated. At 30 min of baking (Fig. 3D), the bread crumb temperature (reddish) was more than 80°C, at which the gelatinization of starch and denaturation of gluten protein ceased, followed by formation of the final bread structures.
Oven-spring by guar gum-, xanthan gum-, or tamarind seed gum-supplemented bread dough and shrinkage upon removal from the oven Frozen/thawed guar gum-, xanthan gum-, or tamarind seed gum-supplemented dough was baked for 30 min at 210°C. The bread was removed from the oven at 10, 15, 20, and 30 min of baking, and bread height was measured after 60 min at room temperature. In frozen/thawed guar gum-, xanthan gum-, or tamarind seed gum-supplemented dough the yeast would be killed by the heat, and all doughs are likely to stop swelling at 10 min of baking (Fig. 3C); however, in the case of xanthan gum-supplemented dough, it continues to increase in height (Fig. 4). Xanthan gum-supplemented bread showed shrinkage of 34.2% (at 10 min), 13.4% (at 15 min), 4.1% (at 20 min), and 0% (at 30 min). On the other hand, control (wheat flour) or the other doughs showed almost no shrinkage at the same time point; that is, the bread heights at 10 min of baking were maintained at 30 min of baking. Xanthan gum-supplemented bread at 65 – 80°C appeared to continue to increase in terms of its height until 30 min of baking; however, guar gum- or tamarind seed gum-supplemented bread did not increase in this regard with more than 10 min of baking, owing to differences in the chemical structures. Among the 13 kinds of polysaccharide, xanthan gum was the most effective to prevent the deterioration of breadmaking properties exhibited by frozen/thawed control dough. Xanthan gum is a polysaccharide derived from the bacterial coat of Xanthomonas campestris. It is produced by the fermentation of glucose, sucrose, or lactose by this bacterium. It functions to protect the bacterial cell from drying, heating, cooling, and other adverse conditions. Xanthan gum can also help bread dough to endure adverse conditions associated with freezing. To ascertain the effect of xanthan gum on the improvement of bread baked with frozen/thawed dough, reagent-grade xanthan gum was used in the same manner. Table 2 shows that the same results could be obtained in bread by using reagent-grade xanthan gum.
Oven-spring of bread baked with 5% xanthan gum-, guar gum-, and tamarind seed gum-supplemented frozen/thawed bread dough.
Oven-spring (bread height) was measured after being left to stand for 60 min at room temperature.
Values are presented as the mean and standard deviation of two or three replicates.
Means indicated by different letters are significantly different at p < 0.05 according to Duncan's multiple range test.
It is generally known that breadmaking properties such as bread height (mm) and specific volume (cm3/g) deteriorate upon freezing/thawing. At the same time, the exudation of liquid from thawed bread dough upon centrifugation increases. To prevent the deterioration of breadmaking properties by freezing/thawing, 13 kinds of polysaccharide were added to dough, and breadmaking tests were performed after freezing/thawing. As a result, xanthan gum, guar gum, and tamarind seed gum were shown to prevent the deterioration of breadmaking properties by freezing/thawing; in particular, xanthan gum could ensure the remarkable recovery of bread from freezing/thawing effects.
