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

Table 5

Initial solidification temperature (Tonset_s) and initial melting temperature (Tonset_m) of the pasta made with wheat flour containing added Caesalpinia pulcherrima galactomannan and Tamarindus indica xyloglucan.

Batch	Parameter (°C)	Time (days)
		0	5	30	60
HC	Tonsets	−14.56	−13.13	−12.85	−14.06
	Tonsetm	−8.56	−7.88	−8.07	−10.04
HG	Tonsets	−12.22	−12.83	−11.54	−11.48
	Tonsetm	−7.13	−8.21	−8.45	−8.98
HX	Tonsets	−13.95	−8.28	−12.03	−12.84
	Tonsetm	−8.79	−7.64	−7.84	−8.17
HXG	Tonsets	−13.81	−13.03	−11.66	−14.45
	Tonsetm	−8.86	−8.31	−8.20	−9.58

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.