Study on the Quality Impact of Effects of Thickening Agent on Frozen Dough

As special and high-gluten flour of frozen dough for study,this paper studied the quality impact of effects of thickening agent on frozen dough tensile properties,wet gluten content,water loss rate and colour through adding xanthan gum,guar gum,carrageenan,sodium polyacrylate.Results showed: for special flour,xanthan gum(0.3%),guar gum(0.8%),carrageenan(0.6%),sodium polyacrylate(0.05%) added,extension area and wet gluten content is highest levels;for high-gluten flour,xanthan gum(0.2%),guar gum(1.2%),carrageenan(0.6%),sodium polyacrylate(0.05%) added,extension area and wet gluten content is the highest;frozen dough by adding thickener,water loss rate has decreased,but regularity is not strong;as increase of the amount of the xanthan gum,guar gum,sodium polyacrylate added,L value is increased,dough brightness increased,but with increase in amount of carrageenan added L value decreases,dough brightness diminished.