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

Table 8

Weight loss and peak temperature in the thermogravimetric analysis of dough made with wheat flour containing added Caesalpinia pulcherrima galactomannan and Tamarindus indica xyloglucan.

	Batch	Time (days)
		0	5	30	60
Weight loss (%)	HC	31.25	34.95	39.70	36.27
	HG	33.85	35.90	40.39	39.65
	HX	34.39	37.17	39.58	40.99
	HGX	31.39	32.54	37.49	40.42
Peak temperature of weight loss (°C)	HC	110.90	108.52	129.39	142.25
	HG	108.52	107.94	128.18	137.38
	HX	110.94	112.20	124.50	155.15
	HXG	109.78	119.56	135.54	137.96

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.