Jessica Supardi|FT|2020
Abstract:
Effect of Acetylated Starch (AS) and Propylene Glycol Alginate (PGA) on volume, hardness, colour,
moisture and overall baking performance of frozen bread dough were studied during four weeks of frozen
storage time. Results revealed that the addition AS improve the water holding capacity in gluten that
made it more elastic and can retain more CO2 gas. The bread made from frozen dough possessed larger
volume, smaller hardness, and higher moisture content with addition of AS. AS 0,5% showed the most
positive effect on baking performance of the frozen dough during storage from week 0 to week 4. The
results also revealed that the addition of PGA improve the frozen dough characteristics as an emulsifier
to strengthen the gluten network to be able to retain more moisture and gas. The bread made from frozen
dough with the addition of PGA showed larger volume, smaller hardness, and higher moisture content.
PGA 0,3% showed the most positive effect on baking performance of frozen dough. Both AS and PGA
sample showed no significant effect in the L*, a* and b* value of the baked bread. Lastly, Baked bread
treated with AS and PGA showed an improvement in overall baking performance.
Keywords: Frozen dough, acetylated starch, propylene glycol alginate, baking performance, gluten
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