Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough

Table 2

Average moisture and water activity values of wheat flour with added Caesalpinia pulcherrima galactomannan and Tamarindus indica xyloglucan.

Parameters	Batch	Time (days)
		0	5	30	60
aw	HC	^aA	^aA	^aA	^aA
	HG	^bA	^aA	^aA	^aA
	HX	^abA	^aA	^aA	^aA
	HXG	^abA	^aA	^aA	^aA
Moisture (%)	HC	^abA	^aB	^aC	^aC
	HG	^bA	^AB	^aB	^aB
	HX	^bA	^aA	^aB	^aB
	HXG	^aA	^aAB	^bB	^bAB

HC: sample control containing only wheat flour. HG: dough prepared with C. pulcherrima galactomannan. HX: dough prepared with T. indica xyloglucan. HXG: dough prepared with both galactomannan and xyloglucan. Results are expressed as . Equal capital letters in the same line do not present significant differences () comparing the same formulation at different times. Equal lowercase letters in the same column do not present a significant difference () comparing the formulations over the same time.