| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605480 | Food Hydrocolloids | 2009 | 5 Pages |
Refrigerated dough is a flour-based, unbaked product that is stored between 4 and 7 °C, and its quality during storage is very crucial. Under some conditions, liquid can separate from the dough and form a syrup like liquid that can leak out of the package. This phenomenon is called “dough syruping” and is unacceptable for the consumers. In this study, incorporation of 0.01, 0.5 and 1% xanthan gum was investigated to evaluate its effect on syrup formation and rheological properties of refrigerated dough during storage. The rheological changes were studied using farinograph. Various xanthan concentrations have impact on syrup formation and rheological properties of refrigerated dough. Syrup formation was significantly decreased by addition of increased percentages of xanthan gum in refrigerated dough formulations.
Graphical abstractIncorporation of 0.01, 0.5 and 1% xanthan gum was investigated to evaluate its effect on syrup formation and rheological properties of refrigerated dough. Results of this study showed that xanthan gum could be used in refrigerated dough formulations to control syrup formation and stabilize the dough during storage.
