Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

Rate of firmness increase of CSB with or without food gums added as a function of storage time. (a) 0.2% Addition level, (b) 0.8% addition level. Typical coefficient of variation for triplicate measurements did not exceed 10%. The results from this study suggest that at 0.2% addition level ALG is better than KGM in delaying staling of CSB though slight reduction in spread ratio and specific volume were evident. However, at 0.8% level, KGM seems to be better than ALG in enhancing CSB properties.