(1996) studied the influence of alginate on starch retrogradation by analyzing the possible interactions between hydrocolloids and starch or gluten. Rosell et al. (2001b) showed that the addition of sodium alginate improved wheat dough stability during proofing.The reasons why alginates are effective in bread making are currently unknown; thus, in order to expand seaweed usage in the future, it is necessary to determine the mechanism by which alginates function in bread making. In this study, bread making tests were performed with various kinds of alginic acid-related materials (alginic acid, alginates, and PGA), and enhanced bread making properties were obtained using PGA and sodium alginate.PGA and sodium alginate are generally used as bakery materials, however the detailed mechanism of their improving effects on bread is unknown. Therefore, bread dough temperature, gas production by yeast, baking absorption, exuded liquid, oven spring, and shrinkage of bread dough were examined in PGA or sodium alginate/wheat flour dough, and the mechanism by which PGA and sodium alginate affect bread making properties was investigated.
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