Effect mechanism of thickening agents on dough
The effect mechanism of thickening agents(sodium alginate,xanthan gum,guar gum and CMC)on the characteristics of protein,starch,texture and microstructure of dough was studied by the contrast analysis.Absorbance of starch solution,starch solubility,gliadin content,soluble glutenin content reduced,expanding rate,gluten protein cross linking degree,hardness,springiness,cohesiveness,gumminess,chewiness,resilience increased when the thickening agents were added to wheat flour.Gluten unified tightly with starch embedded.