Effect of carrageenan on the quality of bread

The effects of carrageenan on the texture parameters including hardness,elasticity,chewiness and moisture content,water activity of bread were studied.Results show that increasing the adding content of carrageenan in bread could decrease the specific volume and increase the yield rate.With the extending of the bread storage period,the hardness and chewiness could increase,but the hardness could keep decreasing.Adding carrageenan into bread could effectively reduce the hardness and chewiness,and the more carrageenan was added into,the more decrease of hardness and chewiness.Increasing the carrageenan content could reduce the decrease of bread elasticity,but the effect was not obvious.Increasing the carrageenan content could also reduce the decreasing trend of bread moisture content and water activity.It suggests that adding carrageenan into bread can suspend aging and improve the quality of bread in the storage period.