Abstract
The addition of propylene glycol ester of alginic acid (PGA) or sodium alginate to wheat flour improved bread making properties such as bread height (mm) and specific volume (cm3/g). When PGA or sodium alginate/wheat flour and control bread dough were baked at 210°C for 10 min, the temperature of the dough (70 – 80°C) inactivates the yeast and thus gas production is stopped. However, the oven spring of PGA or sodium alginate/wheat flour bread dough continued for 30 min. The shrinkage of PGA or sodium alginate/wheat flour bread dough at 5 min of baking gradually decreased to zero at 30 min of baking; however, the shrinkage of the control decreased to almost zero at 15 min of baking. The larger addition of water in PGA or sodium alginate/wheat flour dough than in the control dough resulted in a longer time of gelatinization and protein denaturation than in the control dough during oven baking.
