Carrageenan improves quality, extends shelf-stability of frozen bakery dough.Carrageenan car·ra·geen·an or car·ra·geen·in n. Any of a group of closely related colloids derived from several red algae, widely used as a thickening, stabilizing, emulsifying, or suspending agent in pharmaceuticals. has a strong functional synergism with starches and can be used in starch-based foods to retain moisture. Carrageenan swells when it is cooked to form a gel matrix, binding moisture and providing additional structure to the product. Carrageenan does not add to the viscosity of the dough during kneading. Its soft gel matrix blends with the dough and is invisible, even under microscopic examination. Carrageenan binds water to form a gel network that reinforces gluten structure, yielding an improved air cell matrix. Scientists at FMC See fixed mobile convergence. Biopolymer bi·o·pol·y·mer n. A macromolecule, such as a protein or nucleic acid, that is formed in a living organism. biopolymer any protein or nucleic acid produced by a living organism. have examined the functional and quality-improving characteristics of various hydrocolloids in a frozen bakery dough system. Among the hydrocolloids evaluated were guar gum guar gum n. A water-soluble paste made from the seeds of the guar plant and used as a thickener and stabilizer in foods and pharmaceuticals. guar gum , xanthan gum, alginates, microcrystalline cellulose (MCC (The Microelectronics and Computer Technology Corporation, Austin, TX) The first high-tech research and development consortium in the U.S., created in 1982 by leading companies within the electronics industry. ) and Viscarin XP 3480 carrageenan. All of the test samples contained the same level of hydrocolloid hydrocolloid /hy·dro·col·loid/ (-kol´oid) a colloid system in which water is the dispersion medium. hy·dro·col·loid n. 1. A substance that forms a gel with water. 2. . The performance of these materials was based on their effectiveness in improving or maintaining the quality of frozen dough during freezing, frozen storage and freeze-thaw cycles over an extended time period. Control samples absent of any hydrocolloids were also tested for comparison. The fresh dough pieces were frozen at -30 F and stored at -10 F. The frozen dough was processed through four freeze-thaw cycles. After completion of each cycle researchers tested the samples and evaluated them on a monthly basis for a period of 16 weeks. Bread was baked from each frozen dough piece and evaluated for quality attributes. The quality attributes that investigators evaluated were volume, color, shape, appearance and texture. Results show that the test sample with Viscarin XP 3480 produced a superior quality bread that had higher volume, a symmetrical shape, a golden brown color and good textural properties. These results demonstrate the functional value of Viscarin XP 3480 in protecting the viability of yeast cells and maintaining gluten strength in frozen dough. It does so by controlling ice crystal size during freezing, subsequent frozen storage and repeated temperature abuse. Further information. S. Othee, FMC BioPolymer, P.O. Box 8, Princeton, NJ 08543; phone: 609-951-3756; fax: 609-951-3680; URL URL in full Uniform Resource Locator Address of a resource on the Internet. The resource can be any type of file stored on a server, such as a Web page, a text file, a graphics file, or an application program. : www.fmc.com. |
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