Effect of Sodium Alginate on Rheological Properties and Gel Properties of Three Kinds of Flour with Different Gluten Content

Effect of sodium alginate of different addition on rheological properties and gelling properties of three kinds of flour with different gluten content were analysed by dynamic rheometer and texture analyser.The results showed that rheological properties and gelling properties of three kinds of flour were affected by sodium alginate.With addition of sodium alginate increasing,apparent viscosity and consistency coefficient were increased gradually,while flow index was not significantly changed.Compared with middle gluten flour and high gluten flour,storage modulus of weak gluten flour was the highest and tanδwas the lowest when addition of sodium alginate was 4%,therefore,the weak gluten flour was the easiest to form viscoelastic gel.Retrogradation of three kinds of wheat flour was promoted and creep-recovery was reduced by sodium alginate.With addition of 4% sodium alginate,the stress of middle-gluten-content flour was decreased the largest by 67.24%,while gel hardness and springness also were increased with the gluten content increasing.