Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran

This study investigated the effect of addition hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) frozen storage on structure rheological properties roti dough supplemented with rice bran. The was by air blast freezing stored at -18 °C for 84 days. Changes in protein HPMC produced greater changes gluten network random coil conformations than that xanthan during storage. resistance to extension elastic modulus tended decrease while extensibility slightly increased a longer time. However, these parameters did not change xanthan. freezable water significantly (p < 0.05) increasing time from 0