Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality

Abstract Background and Objectives Strengthening effects of sodium alginate (AG, anionic gum) locust bean gum (LBG, neutral on dough's network structures were investigated. Findings Among all samples, dough containing 0.6% AG showed the longest development stability time, which was longer than that LBG by 7.8% 15.5%, respectively. The relative elastic part maximum creep compliance (36.26%–59.13%), zero‐shear viscosity (3.69–6.35 × 10 6 Pa s), elasticity index (0.17–0.44 nm −2 ), macroscopic (0.14–0.39 s) significantly increased with adding LBG. Results extensograph dynamic rheology suggested NaCl decreased tensile energy, storage modulus, loss modulus AG, might be related to presence electrostatic interactions between AG. bread had a higher specific volume (3.30 ml g −1 height/width ratio (0.74), springiness (0.93) compared Conclusions These results denser gluten networks formed in hydrogen‐bonding interactions, indicating more pronounced effect interactions. Significance Novelty This investigation could provide useful information for potential application whole wheat bread.