Effect of Hydrocolloids on Rheological Properties of Wheat Flour Dough

To investigate the effect of hydrocolloids on rheological properties of wheat dough,sodium alginate,xanthan gum and carrageenan were added to 3 commercial wheat flours(Teyi flour,Fuqiang flour and Shangbai flour)at different levels.The results showed that stability of wheat dough was significantly increased when sodium alginate addition increased from 0.15 to 0.25%,while softening degree reduced.Significant increase in maximum resistance were found when 0.10%,0.20% and 0.25% of sodium alginate were added.Wheat dough produced higher maximum resistance when 0.02%,0.06% and 0.10% of xanthan gum were added,and extension area significantly increased at addition of 0.10%.Carrageen added at 0.10% could improve stability as well as extension area,and reduce softening degree of wheat dough obviously.In addition,the flour quality is different,hydrocolloids could produce different effects on rheological properties of wheat flour dough.Hydrocolloids could reduce water absorption of Teyi flour and increase water absorption of Shangbai flour,except 0.25% sodium alginate.In conclusion,sodium alginate,xanthan gum and carrageenan can improve rheological properties and strength of wheat dough.