Effect of Sodium Alginate on the Processing Properties of Wheat Flours with Different Gluten Content

Effect of sodium alginate on the processing properties of three kinds of wheat flours with different gluten content were investigated by rapid viscosity analyzer,dynamic rheometer,farinograph and extensograph.The results showed that,pasting properties,dynamic rheological properties under different temperature conditions,farinograph properties and extensograph properties of the wheat flours were significantly influenced by sodium alginate.The viscosity,thermal stability and retrogradation resistance of the wheat flours were increased by sodium alginate at a proper amount.The formation of viscoelastic wheat flour gels were decreased by AG.With sodium alginate added at the amount of 0.05%~0.25%,among the three wheat flours,peak viscosity,final viscosity,and thermal stability of low gluten flour were the highest,gelling capacity of high gluten flour was the lowest.With the addition of sodium alginate,water absorption,dough extensibility of the wheat flours were increased.The dough stability of medium gluten flour and low gluten flour,as well as tensile stability of high gluten flour and low gluten flour were increased by sodium alginate.