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

Table 4

Melting enthalpy (ΔH_m) and solidifying enthalpy (ΔH_s) of doughs made from wheat flour with added Caesalpinia pulcherrima galactomannan and Tamarindus indica xyloglucan.

Batch	Parameters (J/g)	Time (days)
		0	5	30	60
HC	ΔHs	43.05	50.12	47.01	34.29
	ΔHm	41.86	45.57	44.96	33.72
HG	ΔHs	52.51	49.84	60.05	50.81
	ΔHm	53.18	46.61	54.98	49.50
HX	ΔHs	41.39	55.56	52.01	51.25
	ΔHm	39.74	54.17	50.99	52.31
HXG	ΔHs	32.08	51.50	50,94	30.59
	ΔHm	27.95	49.96	51.29	32.02

HC: sample control containing only wheat flour. HG: dough prepared with galactomannan. HX: dough prepared with xyloglucan. HXG: dough prepared with both galactomannan and xyloglucan.