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

Table 7

Peak solidification temperature (Tpeak_s) and peak melting temperature (Tpico_m) of doughs made from wheat flour with added Caesalpinia pulcherrima galactomannan and Tamarindus indica xyloglucan.

Batch	Parameters (°C)	Time (days)
		0	5	30	60
HC	Tpeaks	−15.44	−13.93	−13.84	−15.27
	Tpeakm	−3.66	−3.52	−3.24	−4.26
HG	Tpeaks	−13.25	−13.65	−12.04	−12.93
	Tpeakm	−2.39	−3.00	−2.70	−2.61
HX	Tpeaks	−15.50	−13.37	−12.95	−13.80
	Tpeakm	−2.78	−3.30	−2.74	−2.89
HXG	Tpeaks	−15.81	−13.74	−12.33	−16.20
	Tpeakm	−3.20	−3.34	−2.98	−3.87

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.