Effect of Food Additives on Dynamic Dough Rheological Properties and the Baking Performance of Frozen Doughs

Dynamic rheological properties of doughs containing food additives such as sodium-stearoyl-2-lactylate(SSL), locust bean gum(LBG), glucose oxidase(GOD), xylanase (XY), and both glucose oxidase and xylanase (GOD+XY) were investigated using a dynamic rheometer. Also the effects of these additives on the baking performances of the frozen doughs were studied. As frequency increasing from 0.1 to 40Hz, the storage and loss modulus and the loss tangent decreased for the dough with SSL. The dough with LBG increased the storage and loss modulus and reduced the loss tangent. The dough with GOD increased the storage modulus and reduced the loss modulus and the loss tangent. The dough with XY reduced the storage and loss modulus and increased the loss tangent. The dough with GOD+XY mixtures increased the storage and loss modulus and reduced the loss tangent. Dynamic rheological measurements of the dough during heating indicated that the storage and loss modulus changed a little at below 55℃. The storage and loss modulus increased rapidly to maximum, then decreased rapidly at above 55℃. Effects of six formulations on the baking performances of frozen doughs were also studied. The enzymes, emulsifiers and hydrocolloids mixture improved the baking performances of frozen dough which reduced proofing time, increased specific volume and decreased hardness of bread. This indicated that there was a synergistic effect of enzymes, emulsifiers and hydrocolloids for dough system.