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

Table 6

Final solidification temperature (Tendset_s) and final melting temperature (Tendsetm) of the doughs made with wheat flour with added Caesalpinia pulcherrima galactomannan and Tamarindus indica xyloglucan.

Batch	Parameters (°C)	Time (days)
		0	5	30	60
HC	Tendsets	−21.05	−19.39	−18.96	−20.12
	Tendsetm	−2.66	−2.49	−2.33	−!2.99
HG	Tendsets	−20.94	−19.69	−17.47	−19.36
	Tendsetm	−0.97	−2.11	−1.76	−1.34
HX	Tendsets	−21.85	−18.18	−18.56	−18.98
	Tendsetm	−1.64	−2.28	−1.57	−1.86
HXG	Tendsets	−22.45	−18.11	−18.70	−20.54
	Tendsetm	−2.11	−2.47	−1.96	−2.87

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.