Effects of the compound gum on the rheological properties of paste and its application in bread

Glucomannan,carrageenan and soy protein isolate were compound to study the dough silty,tensile properties and bread physicochemical and sensory index.The results showed: increase of konjac glucomannan,carrageenan reduced dosage,can increase the dough water absorption,development time,increase the number of draw ratio,while tensile energy,extensibility decreases;dough evaluation of the value of the first increased and then decreased.Add soy protein isolate certain amount of time,will increase the water absorption,longer development time.Glucomannan,carrageenan and soy protein isolate added to the optimal ratio of 2∶1∶25 flour,wheat flour mixed gum when added amounted to 3%,enhance network structure modulation dough,bread,water,specific volume and flexibility increase,during storage of bread,water retention,water and anti-aging effect of significantly improved.